- 3 tablespoons unsalted butter
- 1 1/2 cups chopped yellow onions
- 2 teaspoons minced garlic
- 2 teaspoons curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne
- 2 pounds summer squash, cut into 1-inch cubes
- 3 cups chicken stock
- 3/4 cup heavy cream
- 16 small pappadams (lentil wafers)
- 1/4 cup finely chopped, seeded cucumbers
- 1/4 cup minced fresh cilantro leaves
- In a large, heavy pot, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 4 minutes. Add the garlic, curry powder, salt, turmeric, cumin, and cayenne, and cook, stirring, until fragrant, 45 seconds. Add the squash and cook, stirring, for 3 minutes. Add the stock and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, until the squash is soft, 25 to 30 minutes. Remove from the heat.
- With a hand-held immersion blender, puree on high speed. Add the cream, stir, and adjust the seasoning, to taste. Cool to room temperature, then refrigerate until well chilled.
- Preheat the fryer to 350 degrees F.
- Fry the pappadams in batches until golden and crisp, about 1 1/2 minutes each. Drain on paper towels. To serve, ladle the soup into shallow bowls. Sprinkle the cucumbers and cilantro over the top and garnish with pappadams.
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