Curried Winter Squash Soup with Cheddar Crisps

unsalted butter

vegetable oil

medium sweet onion, coarsely chopped (2 cups)

large garlic cloves, thinly sliced

medium-hot Madras curry powder

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

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

cumin seeds

sliced blanched almonds

Salt and freshly ground pepper