Curried Squash Soup

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Recipe courtesy emeril lagasse, 2002, via foodnetwork.com. this wonderfully fragrant cold soup is a good way to use up summer squash, and it is a perfect accompaniment to an indian dinner.

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Steps

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In a large , heavy pot , melt the butter over medium-high heat.

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Add the onions and cook , stirring , until soft , about 4 minutes.

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Add the garlic , curry powder , salt , turmeric , cumin , and cayenne , and cook , stirring , until fragrant , 45 seconds.

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Add the squash and cook , stirring , for 3 minutes.

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Add the stock and bring to a boil.

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Reduce the heat , cover , and simmer , stirring occasionally , until the squash is soft , 25 to 30 minutes.

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Remove from the heat.

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With a hand-held immersion blender , puree on high speed.

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Add the cream , stir , and adjust the seasoning , to taste.

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Cool to room temperature , then refrigerate until well chilled.

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Preheat the fryer to 350 degrees f.

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Fry the pappadams in batches until golden and crisp , about 1 1 / 2 minutes each.

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Drain on paper towels.

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To serve , ladle the soup into shallow bowls.

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Sprinkle the cucumbers and cilantro over the top and garnish with pappadams.

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Ingredients

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unsalted butter, yellow onions, garlic, curry powder, salt, ground turmeric, ground cumin, cayenne, summer squash, chicken stock, heavy cream, pappadams, cucumber, fresh cilantro