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
Granny Smith apple
Toasted pepitas (pumpkin seeds)
Madras curry powder
What You’ll Need
Butter or olive oil
Active Time: 15 minutes
Total Time: 15 minutes
Makes 3 servings
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.
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.
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.
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.