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1 In A Large Pot (6-Quart), Melt Butter Over Medium High Heat. Add The Onion, Bell Pepper, Carrot And Cumin Seeds. Cook, Stirring Occasionally Until The Onions Are Soft And The Bell Pepper Is Lightly Browned. Add The Turmeric, Mustard Seed, And Curry Powder And Cook For A Minute More. Add Garlic And Cook 30 Seconds More. 2 Add The Potatoes, The Broth, Water, Cauliflower, And Salt. Increase The Heat To High To Bring To A Boil, Then Reduce Heat To Medium-High Or Medium, Enough To Maintain A Simmer. Let Simmer Uncovered For 20 Minutes. 3 Add The Corn And Summer Squash, Cook For 10 Minutes More, Until The Vegetables Are Cooked Through. Use An Immersion Blender (Or A Regular Blender) To Pur
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