- 3 medium butternut squash (about 5 pounds)—halved, peeled and seeded
- 2 tablespoons unsalted butter
- 1 large onion, coarsely chopped
- 1 tablespoon curry powder
- Salt and freshly ground pepper
- 2 tablespoons honey
- 1 teaspoon cinnamon
- One 2-pound head of cauliflower, cut into 1-inch florets
- 3 quarts Vegetable Stock
- 1 cup heavy cream
- Roasted Garlic Flat Breads and crème fraîche, for serving
- Cut 4 of the butternut squash halves into 1-inch chunks; cut the remaining 2 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 Roasted Garlic Flat Breads.
A full, rich, intense Sonoma Valley Chardonnay will blend wonderfully with the light curry flavor and creamy texture of the squash soup.