• Photographed by Noa Griffel
  • Photographed by Noa Griffel

With an Arctic outbreak hitting the States next week, sending temperatures spiraling down, may we suggest cozying up at home, with good friends and family — and good food? Here, Chef Adam Ben’Ous shares his recipe for the perfect vegetable-filled soup of the season that will warm you from the inside out.

2 leeks, sliced (white part only)
2 garlic cloves, sliced
3 shallots, peeled and sliced
1 parsnip, peeled and sliced
1 small celery root, peeled and chopped
1 carrot, peeled and chopped
7 c pumpkin or squash, peeled, seeded and chopped*
1 c golden or white cauliflower, chopped
1 c white wine
7 c vegetable or chicken stock of choice
1 lemon, juiced
3 tbsp grape seed oil
3 tbsp toasted pine nuts
1 c Romanesco florets
1 c separated Brussels sprout leaves
1 tbsp olive oil
Salt and pepper to taste

In a large pot heat 2 tablespoons of grape seed oil over a medium low heat. Add leeks, garlic, shallots, parsnip, celery root and carrot. Cook for 7 minutes until the vegetables are soft and translucent. Add the pumpkin/squash and cauliflower. Cook for another 5 minutes stirring occasionally. Season with salt and pepper.

Increase the heat and add the white wine. Allow the alcohol to burn out, about 1 minute. Add 7 cups of stock and bring to a soft simmer for 10 minutes. Season with salt and pepper. Purée the soup in a blender. Add lemon juice and olive oil.

In a skillet heat 1 tablespoon of grape seed oil. Add the Brussels sprouts leaves and Romanesco and sauté until brown. Garnish soup with toasted pine nuts, Romanesco and Brussels sprouts.

Read more from the Color Issue.

*Choose from any of the pumpkins or squashes in the image. Feel free to use one pumpkin/squash or mix all.

Vegetables in second image, above, clockwise from top left: golden cauliflower, acorn squash, celery root, Romanesco, turban squash, buttercup squash, parsnip, orange bell pepper, shallots, pine nuts, table queen acorn squash, sugar pumpkin, leeks, ghost pumpkin, rainbow carrots, garlic, Brussels sprouts, Cinderella pumpkin

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