Curried Butternut Squash and Cauliflower Soup

Yield:

12 servings

Switch up an ordinary bowl of butternut squash soup with this curry-spiced version, which features the fall squash with cauliflower. Sautéed onions are seasoned with curry powder, honey, and cinnamon, and then cooked with the squash and cauliflower in vegetable stock until the vegetables are softened. You can blend the soup in a high-powered countertop blender, or use an immersion blender in the pot. Top each bowl of soup with a dollop of crème fraîche or sour cream; the rich, tangy flavor will cut through the spicy curry. This is one vegetarian-friendly recipe for fall that we think you’ll make on repeat.

Frequently asked questions

How do you thicken squash soup?

If your soup is too thin, thicken it with a cornstarch slurry made with three tablespoons of water and one tablespoon of cornstarch. Slowly whisk the slurry into the soup, then simmer it for a few minutes until it thickens to your desired consistency.

How do you take the bitterness out of cauliflower soup?

Cooking cauliflower in boiling water helps to remove its bitter flavor notes and lets the honey, salt, and other spices shine.

Notes from the Food & Wine Test Kitchen

Use a yellow or sweet Vidalia onion for the best flavor in this soup. When sautéeing the onions, cook them over medium-low heat, which will help to slowly release their sugars and result in deeper caramelization.

Make ahead

You can make this soup in advance and store it in an airtight container for up to five days. Reheat it gently in batches in a saucepan set over medium-low heat until warmed through.

Suggested pairing

A full, rich, intense Sonoma Valley Chardonnay will blend wonderfully with the light curry flavor and creamy texture of the squash soup.

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Ingredients

3 medium butternut squash (about 5 pounds), halved, peeled, and seeded
2 tablespoons unsalted butter
1 large onion, coarsely chopped
1 tablespoon curry powder
Kosher salt
Freshly ground black pepper
2 tablespoons honey
1 teaspoon cinnamon
1 (2-pound) head of cauliflower, cut into 1-inch florets
3 quarts vegetable stock
1 cup heavy cream
Flatbreads and crème fraîche, for serving

Directions

Cut four of the butternut squash halves into 1-inch chunks; cut the remaining two squash halves into 1/4-inch dice.
Melt the butter in a large, heavy saucepan. Add the onion. Cover with a piece of crumpled wax paper and cook over moderately low heat until the onion is softened, about 10 minutes. Remove the wax paper. Add the curry powder and season with salt and pepper; cook, stirring, until fragrant, about 1 minute. Raise the heat to high, add the honey and cinnamon and bring to a boil. Stir in the large chunks of squash and the cauliflower until coated with the spices. Add the vegetable stock and bring to a simmer. Cook over moderately low heat until the vegetables are very tender, about 40 minutes.
Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan. Add the heavy cream, cover partially and simmer over moderately low heat for 10 minutes, stirring occasionally. Season the curried squash soup with salt and pepper.
Meanwhile, in a steamer basket set over boiling water, steam the finely diced squash until just tender, about 8 minutes. Lightly season the diced squash with salt.
Ladle the soup into shallow bowls. Garnish the soup with the diced squash and a dollop of crème fraîche and serve hot with the flatbreads.