A perfect soup for fall.
ingredients
ingredients
method
step-by-step directions

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

  • 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 4 Tablespoons Butter Salt and Pepper to taste Roasted Cauliflower: 4 Tablespoons Butter Salt and Pepper to taste Roasted Cauliflower: Cup Good Quality Mango Chutney 4 Tablespoons Butter Salt and Pepper to taste Roasted 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
step-by-step directions
  • For the Roasted Cauliflower: Preheat oven to 425 degrees.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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. 
  • 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.
Similar categories: Dinner Lunch
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