Daphne and Carla teamed up for this delicious fall soup, accented by some grilled cheese (yes, you read that right) croutons.
things you'll need.
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)
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
9x9 baking pan
Measuring Cup (set)
Cast Iron Skillet
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
instructionsFor the Roasted Cauliflower: Preheat oven to 425 degrees.
ingredients 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
instructions 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.
instructions 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.
ingredients 3 (15 oz can) Butternut Squash puree 5 Cup Chicken Stock
instructions 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.
ingredients 1/2 Cup Heavy Cream 1/4 Cup Brown Sugar Salt & Pepper to taste
instructions 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.
instructionsFor 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.
instructions 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.