Curried Squash Soup with Apple and Cheddar Melts

Prep Time
20 min
Cook Time
40 min
4 servings

A warm soup rich with spices like nutmeg and curry powder, served up with easy apple and Cheddar cheese melts on good-quality bread.



Curried Squash Soup

large butternut or other orange-fleshed squash or pumpkin, peeled, deseeded and sliced
EVOO, for drizzling
Kosher salt and freshly ground black pepper
Freshly grated nutmeg
slightly rounded Tbsp prepared curry powder
Tbsp honey
Tbsp butter
- 4 cloves garlic, chopped
carrots, thinly sliced
Gala or other crisp apple, peeled and chopped
onion, chopped
qt chicken stock or vegetable stock
Chopped scallions and cilantro, for garnish

Apple and Cheddar Melts

slices good-quality white bread
Butter, softened, for spreading
Prepared chutney, such as Patak's Major Gray Mango Chutney
oz sharp Cheddar, shredded or sliced
Gala or other crisp apple, peeled and thinly sliced


Step 1

Preheat the oven to 400ºF. Dress the squash with the EVOO to coat lightly. Sprinkle with salt, pepper and a little freshly grated nutmeg, and coat with the curry powder. Drizzle the honey all over and roast until golden on the edges and very tender, about 25 minutes. The spices will toast with the squash and fill the air with a terrific aroma.

Step 2

Meanwhile heat a drizzle of EVOO in a soup pot over medium to medium-high heat, and then add the butter to melt. Stir in the garlic, carrots, apples and onions and sprinkle with salt and pepper. Cook, partially covered, until softened, about 10 minutes.

Step 3

Pour in the stock and a drizzle of honey (or chutney). Bring to a boil, reduce to a simmer and cook until the vegetables are softened, about 20 minutes. Add the roasted squash and puree with an immersion blender, thinning the soup with water if necessary. The soup can alternately be pureed in batches in a food processor or high-power blender. Adjust the seasoning. Cool and store for a make-ahead meal, bringing to room temperature before reheating over a medium flame. Garnish with the scallions and cilantro.

Step 4

Spread each bread slice with softened butter on 1 side and chutney on the other. Fill the sandwiches, chutney sides-in, with the cheese and apples in the center. Griddle the sandwiches over medium heat until deeply golden and the cheese has melted.

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