Curried Butternut Squash Soup with Crispy Halloumi
Take advantage of healthy convenience foods, such as pureed vegetable soups, to make a healthy meal in minutes. We enhance the flavor of boxed butternut squash soup with curry powder, then top it with irresistible halloumi cheese. Serve with warm whole-grain pita bread.
Ingredients
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1 (32 ounce) carton low-sodium butternut squash soup
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1 teaspoon curry powder
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4 ounces halloumi cheese, sliced into 1/2-inch pieces
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1 teaspoon olive oil
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4 teaspoons toasted pepitas
Description
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Heat soup according to package directions. Whisk in curry powder and simmer for 3 minutes.
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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.
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Serve the soup topped with the cheese and pepitas.
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