Curried Butternut Squash Soup with Crispy Halloumi

Drescription

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

• 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.