Recipes Noodles

Curried Butternut Squash Soup with Crispy Halloumi

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Ingredients

  • 1 (32 ounce) carton low-sodium butternut squash soup

  • 1 teaspoon curry powder

  • 4 ounces halloumi cheese, sliced into 1/2-inch pieces

  • 1 teaspoon olive oil

  • 4 teaspoons toasted pepitas

Directions

  1. Heat soup according to package directions. Whisk in curry powder and simmer for 3 minutes.

  2. Pat cheese slices dry with a paper towel. Brush both sides with oil. Sear in a heavy pan over medium-high heat until golden brown, 1 to 2 minutes per side.

  3. Serve the soup topped with the cheese and pepitas.

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