Curried Winter Squash Soup With Cheddar Crisps

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4 tablespoons unsalted butter

1/4 cup vegetable oil

1 medium sweet onion, coarsely chopped (2 cups)

2 large garlic cloves, thinly sliced

2 tablespoons medium-hot Madras curry powder

7 pounds winter squash, such as butternut, buttercup or kabocha-peeled, seeded and cut into 1-inch chunks (about 16 cups)

About 8 cups Rich Turkey Stock

3/4 pound sharp white Cheddar cheese, cut into twenty-four 1 1/2-inch squares 1/4 inch thick

1 teaspoon cumin seeds

2 tablespoons sliced blanched almonds

Salt and freshly ground pepper

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