A warming and flavorful soup featuring the rich taste of winter squash with a hint of curry, topped with crunchy cheddar crisps for a delightful contrast.
Ingredients: 1 medium-sized winter squash, peeled and diced. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon curry powder. 4 cups vegetable broth. 1 cup coconut milk. Salt and pepper to taste. Cheddar cheese, thinly sliced.
Instructions: In a large pot, saut the chopped onion and minced garlic until translucent. Add the diced winter squash and curry powder, stirring to coat the vegetables with the spices. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer until the squash is tender. Using an immersion blender, puree the soup until smooth. Stir in coconut milk and season with salt and pepper. In a preheated oven, arrange thin slices of cheddar cheese on a baking sheet. Bake until crispy and golden brown. Serve the curried winter squash soup hot, garnished with cheddar crisps on top.
Prep Time: 15 minutes
Cook Time: 30 minutes
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