Brown Butter Squash Soup with Tart Apple & Curried Pepitas

All you have to do is heat up the soup, then get serious about the toppings. Brown butter, tart apples, curried pepitas, and a swirl of cream take it over the top. 

What You Get

Brown butter squash soup 

Flatbread 

Granny Smith apple 

Cilantro 

Toasted pepitas (pumpkin seeds) 

Madras curry powder 

Crème fraȋche 

What You’ll Need

Salt 

Butter or olive oil

Active Time: 15 minutes 

Total Time: 15 minutes 

Makes 3 servings

Step 1

Preheat the oven to 425°F. In a pot over medium heat, reheat the soup until warmed through, stirring occasionally, 8 minutes. Season with salt to taste. 

Step 2

Meanwhile, remove the flatbread from the packaging, but leave it on the cardboard. Sprinkle lightly with water. Drizzle with 2 tablespoons melted butter and season with a pinch of salt. Slide the flatbread from the cardboard directly onto the oven rack and bake until soft and warm, 8 to 10 minutes. Wrap in a towel or foil to keep warm. 

Step 3

Core and dice the apple. Pick the cilantro leaves and toss the stems. In a small frying pan over medium heat, warm 1 tablespoon of butter or oil. Add the pepitas and curry powder and stir until fragrant, 1 minute. 

Step 4

Ladle the soup into bowls, swirl with crème fraȋche, and top with the apple and curried pepitas. Scatter with the cilantro leaves. Serve warm, with torn flatbread for dunking.