Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Unsalted butter

  2. 1 1/2 cups 93g / 3 1/3oz Chopped yellow onions

  3. 2 teaspoons 10ml Minced garlic

  4. 2 teaspoons 10ml Curry powder

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 1/4 teaspoon 1 1/3ml Ground turmeric

  7. 1/4 teaspoon 1 1/3ml Ground cumin

  8. 1/8 teaspoon 0.6ml Cayenne

  9. 2 lbs 908g / 32oz Summer squash - cut 1" cubes

  10. 3 cups 711ml Chicken stock

  11. 3/4 cup 177ml Heavy cream

  12. 16 cups 3792ml Pappadams (lentil wafers) (small)

  13. 1/4 cup 36g / 1 1/3oz Finely-chopped - seeded cucumbers

  14. 1/4 cup 4g / 0.1oz Minced fresh cilantro

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. 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. This recipe yields 4 to 6 servings.


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