Curried Cream of Winter Squash, Cauliflower, and White Bean Soup

Stirring the Pot

This potage is a super silky and velvety bowl. The veggies and legumes combine for an ultra-luxe experience without the use of cream, and the browned butter adds richness while the pumpkin seeds provide a nice touch of textural contrast. I served my bowl with some store-bought spanakopita for a hearty meal.

Curried Cream of Winter Squash, Cauliflower, and White Bean Soup w/Garam Masala Browned Butter & Toasted Pumpkin Seeds

Serves 4 to 6

Ingredients:

• 2 Tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 Tbsp fresh ginger, grated
• 1½ Tbsp curry powder
• 1 Tbsp tomato paste
• 1 Tbsp white miso paste
• 1 lb winter squash, peeled, seeded and cubed (about 2½ c)
• 1 lb cauliflower florets (from one small to medium head)
• 4 c low-sodium vegetable or chicken broth, plus more as needed
• 1 can (15 oz.) white beans, undrained (cannellini or navy beans work well, too)
• 1 tsp lemon juice
• 4 Tbsp salted butter
• 1 tsp garam masala
• ¼ c roasted pumpkin seeds, pine nuts, or slivered almonds
• Fine sea salt and freshly ground pepper to taste

Instructions:

1. Place a large pot over medium-low heat and add the oil. Add the onion and a good pinch of salt. Cook, stirring occasionally, until the onion has softened. Add the garlic and ginger and cook for another minute.
2. Add the tomato and miso pastes and cook for another minute or two.
3. Add the squash, cauliflower, broth, and beans with their liquid. Stir to combine and raise the heat to bring just to a boil. Partially cover and lower heat to maintain a simmer. Cook for 25 to 30 minutes until everything is tender and the veggies are starting to fall apart.
4. Use an immersion blender to puree the soup directly in the pot. You can also do this in batches in a blender, but first allow the soup to cool a bit, remove center cap from blender lid, and cover with a towel to allow steam to escape and prevent splatters. Add lemon juice and taste the soup, adding salt and pepper to taste. You can also add a bit more broth if the consistency is too thick for your liking. Keep warm.
5. Place a small sauté pan over medium heat and add the butter. It will foam while the water in the butter boils off. Watch the pan closely as it will quickly start to turn brown. Just as it turns brown add the garam masala and the pumpkin seeds (pine nuts or slivered almonds), stir to combine and remove from the heat to allow the residual heat to finish the cooking for a few minutes.
6. Ladle the soup into bowls and serve with a spoonful of the seeds and a drizzle of the butter.

Mark Cockcroft has been a B-W resident since 2008, sharing home and life with wife Bonny Cushman and daughter Hazel. In addition to always thinking about his next meal, Mark loves to play his guitar and to spend time at Wilshire Park with the family dog, Cashew.