Creamy Curried Butternut-Cauliflower Soup

This soup will help you slide nicely into autumn, with its bright and light vegetable flavors, seasoned with warm, aromatic Indian spices, and made richer with a last-minute swirl of cream. This is a recipe that moves along a sliding scale in many ways—you can make it with anything from chicken bone broth to vegetable broth, or spicy to mild, or light to creamy (either with real cream or coconut milk).

When my husband, Les, noticed my description of this soup as “curried,” he seemed surprised, and noted that he didn’t remember enjoying curry before. Sound familiar? If you’ve tasted something called “curry” in the past and found it weird or unpleasant, let me fill you in on the probable cause—poor labeling. You see, curry isn’t a flavor or a spice on its own. Curry is a method of cooking, not just in India but throughout much of Asia, and it happens to involve use of many spices, some of which you’d find in a grocery store “curry powder.” But just as “chili powder” is ambiguous (or even sketchy), so is curry powder. Depending on what brand you buy, you may end up with varying ratios (and quality) of spices. Check out this spice tin Les and I found in his mom’s cabinet a few years ago:

The idea of adding this stuff to a can of chicken gumbo soup has literally squashed my appetite for the rest of the day. Breaking news: adding a non-descript (and probably stale) spice blend will not improve an already overly-processed canned food. It’s no mystery why nobody ever uses this stuff, including Les’s mom—this can was never opened.

But curry cooking shouldn’t take the punishment for poor packaging. These flavors can be fantastic, and in my estimation, it may be better to make your own blend to match the spices to your taste, and also to enhance what you’re cooking, which is hopefully more fresh and interesting than condensed canned soup. If I had an Indian grandmother, I’m quite certain I would have learned to cook with one of these close at hand. A “masala dabba” holds a collection of individual spices, and the cook knows which combination is best for the meal.

This looks like beautiful art to me! How many of these spices can you identify?

Mixing and matching spice ingredients makes a lot more sense than a one-spice-fits-all approach, and I’d love to have my own masala dabba one day. For now, I’ll make do with what I have in the pantry, and for this veg-heavy soup, I’ve chosen warm, pungent spices, most of which are in another common Indian blend—garam masala. I’m trying to use up all my “pre-made” blends to make more space in the cabinet, so I’m beginning with the garam masala, and embellishing with extra ginger, pepper and cardamom, and also a bit of turmeric, to punch up the bright color of the butternut squash.

Garam masala literally translates as “warm spice mixture,” implying that the spices make you feel warm inside, and that certainly is true with this creamy, autumn-embracing soup. It brings a whole lot of healthy to a weekend meal (or meatless Monday), and you may as well make a large batch of it, because the leftovers will warm up in a jiffy for weekday lunches or dinner. Serve it with a salad or sandwich for a satisfying, comforting meal.

This recipe makes approximately 8 servings. I cooked it on the stove top, but it’s easily adapted to a slow cooker.


Ingredients

3 cups butternut squash, peeled and cubed

3 cups fresh cauliflower, cleaned, trimmed and chopped into florets

1 cup carrots, chopped

3 cups low sodium broth (I used vegetable, but chicken would work also)

1 tsp. kosher salt

Freshly ground black pepper

3 Tbsp. extra virgin olive oil, drizzled over vegetables

1 Tbsp. extra virgin olive oil

1 medium sweet or yellow onion, chopped (about 1 cup)

5 cloves garlic, chopped (about 3 Tbsp.)

1 tsp. garam masala

1 tsp. ginger

1/4 tsp. turmeric

1/4 tsp. ground cardamom

1/4 tsp. ground cayenne (optional)

1/2 can coconut milk (regular or light)

Spiced crispy chickpeas (recipe follows) and chopped pistachios (optional), for serving


Instructions

It takes time for these flavors to develop, but the steps are very simple. Here’s the visual, then spelled out instructions, and a downloadable PDF version at the end.

  1. Place a large stock pot over medium heat. Add squash, cauliflower and carrots, plus 3 cups broth. Drizzle with 3 Tbsp. olive oil. Simmer 1 hour (or in slow cooker on high for 2 hours).
  2. Sauté onions until softened, caramelized and browned on edges, add garlic and seasonings and sauté 5 more minutes. When soup pot vegetables are soft enough to mash with a fork, add the onion-spice mixture and simmer another hour (or in slow cooker on low for an additional 2 hours).
  3. Use immersion blender to puree soup to desired smoothness. Add more vegetable broth if  needed for easy blending. Alternatively, allow mixture to cool somewhat, and transfer mix to a regular blender (in batches if necessary), then return soup to mixing pot. Taste and adjust seasonings as desired, simmer on low until ready to serve or refrigerate if cooking ahead.
  4. Just before serving, stir in coconut milk, stir until blended. This adds a wonderful, creamy richness to the soup and accents the warm spices.

A little extra somethin’

We gave this fragrant, flavorful soup a little decoration, with a sprinkling of roasted chopped pistachios and these seasoned crispy chickpeas:

1 Tbsp. extra virgin olive oil

1 can chickpeas (garbanzo beans), drained and patted dry with paper towels

1/4 tsp. garam masala, plus salt and pepper

Heat oil in small skillet over low heat, swirl chickpeas until coated, then add salt and spices. Stir and swirl frequently until the beans look smaller and feel firmer. Remove them from heat and allow them to cool completely before serving.


Want to print this recipe?

Now, ‘fess up in the comments below. How many unopened, outdated spices are in your cabinet right now? 😉


Welcome Autumn Whole Grain and Bean Soup

Today is the first official day of autumn, and I’m so ready for it this year. Six months ago, it seemed as if time was standing still, as the pandemic threw us into uncharted territory and isolation with very little warning. The world became so weird, and it felt like the days dragged on. Now, we are in the opposite place—or back to normal, you might say—in that the days are moving very quickly once again. I think it’s because we’ve had little choice but to normalize what is happening around our world, and with the new precautions for safety and distancing becoming second nature, time is getting back on track—at least as much as possible.

My favorite part of fall and “cooler weather” is that I’ll soon unpack all my sweaters and leggings and boots, and I can finally put my kitchen focus on my favorite foods, like this autumn soup. Oh, yum!

It’s everything I love about fall, all in one beautiful bowl.

Though I’ve paid a lot of attention so far this month to breakfast (it being “better breakfast month” and all), it bears repeating that September is also designated as “whole grains” month and “mushroom” month. I don’t know who decides these things, but I’m happy to play along by offering up one of my own favorite recipes that incorporates both whole grains and mushrooms, and plenty more hearty satisfaction as well.

The main ingredient for this soup is a dried whole grain and beans soup mix from Bob’s Red Mill, and I cannot tell you how excited I am to see it back on their website. I first discovered this product while browsing through Big Lots discount store, and I felt pangs of sadness when it disappeared from store shelves and Bob’s website a year or so ago. But it’s back online, and I just hit the “buy it” button for two more packages. I love this wholesome blend because it has so much going on in terms of flavor and nutrition. Check out the ingredients list: small red beans, pinto beans, lentils, whole oat groats, brown rice, triticale berries, rye berries, hard red wheat, pearl barley, Kamut Khorasan wheat, buckwheat groats and sesame seeds. That’s a whole lot of hearty going on! It’s simple to cook, with a quick rinse and then bring to a boil and simmer with broth or water. It would be delicious and satisfying on its own, but for my “welcome autumn” soup, I’ve added browned ground turkey, onions, garlic, roasted butternut squash, mushrooms and vegetable broth. It all cooks up into the heartiest autumn weather dinner in a bowl.

It would be so, so easy to make this dish vegan, too. Simply omit the turkey and use vegetable broth and bouillon. You’d never miss the meat.

The comforting nature of this soup is exactly the right way to usher in my very favorite season. You might even say it’s a Sunday Supper kind of meal, given that it builds flavor over a few hours and has a good many ingredients (though all are simple). I make this soup on the stove top, but the recipe is perfectly adaptable to a slow cooker. Begin with cooking the grains and beans on low setting for a few hours, then add the other cooked ingredients and simmer on low another hour or two. However you make it , the leftovers will leave you as satisfied as the original bowlful, and if you happen to have some crusty dinner rolls or baguette slices on the side—well, even better. This recipe will make approximately 8 servings.

Ingredients

2 cups Bob’s Red Mill “whole grain and beans” soup mix

2 cartons (8 cups) vegetable or chicken broth*

2 Tbsp. extra virgin olive oil

1 lb. ground turkey (omit for vegan)

1 medium onion, chopped

3 ribs celery, strings removed and chopped

3 cloves garlic, chopped

1/4 cup sun dried tomato, cut into small pieces

1 tsp. poultry seasoning (or 1/4 tsp. each ground sage, thyme, onion powder, celery seed)

1 small butternut squash, cubed into 1” pieces

8 oz. package cremini mushrooms, cleaned and sliced*

Kosher or sea salt and freshly ground black pepper

1 Tbsp. low-sodium vegetable or chicken bouillon base*

*Notes

Broths are not all created equal, and my recommendation is to be attentive to the sodium content in the broth you choose. Some brands labeled “low-sodium” contain around 570 mg per serving, and others are only around 120 mg. As a rule, I select the lowest sodium broths, as it gives me more control over the final outcome of a recipe. You can always add salt, but you cannot take it away. For this soup, I used vegetable broth, and added richness with the chicken bouillon base.

Cremini mushrooms are my go-to for most recipes, but white or shiitake mushrooms would also be terrific in this recipe.

The bouillon is optional, but I love the extra richness it adds to this soup. I use the Better than Bouillon brand, but it isn’t always easy to find in “reduced sodium” version. I’m thankful that Costco carries it, but you can also buy it online or use another bouillon base. Again, noting the sodium content will help you achieve good results.

A spoonful of this adds incredible depth to my soup.

Instructions

  1. Use a fine mesh strainer to rinse both cups of grain and bean mix.
  2. Add soup mix and 2 cartons of broth to a large stock pot. Bring to boil momentarily, then reduce heat, cover and simmer until beans are tender (approximately 2 hours).
  3. Heat oven to 400° F. Drizzle olive oil on butternut squash cubes, season with salt and pepper, and roast about 30 minutes, or until just fork tender.
  4. In a skillet over medium heat, swirl in olive oil and cook ground turkey until browned, about 5 minutes. Add onions, garlic, celery and sun-dried tomato bits and cook 3 more minutes. Season with salt, pepper and poultry seasoning.
  5. Add browned turkey mixture to the bean soup and stir to combine.
  6. In the same skillet used to brown turkey, add another tablespoon of olive oil and saute mushrooms until just lightly browned. Avoid crowding the pan, or mushrooms will steam rather than brown. You may need to do them in two batches.
  7. When mushrooms are browned, add them to the soup.
  8. Add roasted squash to the soup and stir to combine.
  9. For an extra boost of flavor and richness, stir in a tablespoon of bouillon base, straight from the jar. Alternatively, add two bouillon cubes, and perhaps dissolve them in a very small amount of boiling water to keep the flavor concentrated.
  10. Allow the soup to simmer for a few hours. Enjoy on its own, or with a crusty dinner roll or baguette slices.

Nourishment, flavor, comfort–it’s all in there!

Want to print this hearty soup recipe?