WEEKDAYS 1e|12c|p

Daphne Oz and Carla Hall's Spiced Butternut Squash Soup with Grilled Cheese Croutons

1279752394
A perfect soup for fall.
skill level
Easy
time
30-60min
servings
6
cost
$
Contributed by :
Daphne and Carla teamed up for this delicious fall soup, accented by some grilled cheese (yes, you read that right) croutons.
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ingredients
  • 4 Tablespoons Butter
  • 2 Yellow Onions (chopped)
  • 3 Garlic cloves (minced)
  • 2 Teaspoon Fresh Ginger (minced)
  • 1 Tablespoon Curry Powder
  • 1/4 Teaspoon Chili Flakes
  • Pinch Cayenne Pepper (optional)
  • 3 (15 oz can) Butternut Squash puree
  • 5 Cup Chicken Stock
  • 1/2 Cup Heavy Cream
  • 1/4 Cup Brown Sugar
  • Salt & Pepper to taste
  • Grilled Cheese Croutons:
  • 16 Whole Wheat Bread (slices)
  • 16 Aged Cheddar Cheese (slices)
  • Roasted Cauliflower
  • 1/4 Cup Good Quality Mango Chutney4 Tablespoons ButterSalt and Pepper to tasteRoasted Cauliflower:
  • 1/2 Cauliflower head (sliced 1/4 in pieces)
  • 3 Tablespoon Extra Virgin Olive Oil
  • 1 Teaspoon Red Pepper Flakes
  • Salt and Pepper to taste 
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    For the Roasted Cauliflower: Preheat oven to 425 degrees.
  • 2
    1/2 Cauliflower head (sliced 1/4 in pieces)
    3 Tablespoon Extra Virgin Olive Oil
    1 Teaspoon Red Pepper Flakes 
    Salt and Pepper to taste 
    Evenly spread cauliflower on a baking sheet. Drizzle with olive oil and season with red pepper flake, salt & pepper. Roast in oven for 15-20 minutes or until slightly golden and crispy. Remove from oven and let cool.
  • 3
    4 Tablespoons Butter
    2 Yellow Onions (chopped)
    3 Garlic cloves (minced)
    2 Teaspoon Fresh Ginger (minced)
    1 Tablespoon Curry Powder
    1/4 Teaspoon Chili Flakes
    Pinch Cayenne Pepper (optional)
    Melt the butter in a large saucepan over medium heat. Add the onions, garlic and ginger and sweat gently, making sure not to brown. Stir in the spices and toast until fragrant, about 1 minute.
  • 4
    3 (15 oz can) Butternut Squash puree
    5 Cup Chicken Stock
    Add the butternut squash and stir to incorporate. Then add the stock and bring up to a simmer. Let cook for 10-15 minutes, until the soup is a creamy consistency.
  • 5
    1/2 Cup Heavy Cream
    1/4 Cup Brown Sugar
    Salt & Pepper to taste
    Work in batches and carefully blend the soup into a silky consistency. Return to the pot and bring back up to a simmer. Turn the heat off and stir in the cream and sugar, and season with salt and pepper. Serve the hot soup with crunchy grilled cheese croutons.
  • 6
    16 Whole Wheat Bread (slices)
    16 Aged Cheddar Cheese (slices)
    Roasted Cauliflower
    1/4 Cup Good Quality Mango Chutney 
    4 Tablespoons Butter
    For the Grilled Cheese Croutons: Sandwich two slices of cheddar cheese, cauliflower and mango chutney between bread. Melt butter in a hot skillet or cast iron griddle. 
  • 7
    Place sandwiches in hot skillet and cook until golden and crispy on one side. Flip and then place a heavy pan or skillet on top to press sandwiches while crisping the second side. Once golden remove from heat and cut into 1/2 inch pieces.
 
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