Description
This Curried Squash Soup with Red Curry Butter Croutons is a warm, flavorful dish perfect for chilly days. Roasted butternut squash blended with Thai red curry paste, coconut milk, and a rich broth creates a creamy, spicy soup. Served with homemade red curry butter croutons, garnished with fresh cilantro, lime wedges, and optional red chilies, this soup offers a comforting and aromatic culinary experience.
Ingredients
Scale
Soup Ingredients
- 2 small to medium butternut squash, peeled, de-seeded, and cut into 1-inch chunks
- Salt & pepper, to taste
- Olive oil, for drizzling
- 3-5 cups hot chicken or vegetable stock
- 3 tablespoons red curry paste
- 1 cup coconut milk
- 1 teaspoon salt
- 1 lime, cut into wedges (for serving)
- Chopped cilantro (for garnish)
- Red chilies (optional, for garnish)
Red Curry Butter Croutons
- 1 loaf crusty bread, such as sourdough
- 4 tablespoons butter, at room temperature
- 1 tablespoon red curry paste
- 1 tablespoon honey
Instructions
- Roast the squash: Preheat your oven to 400°F (204°C). Spread the butternut squash chunks on a parchment-lined sheet pan. Season with salt, pepper, and drizzle generously with olive oil. Roast for 50 minutes until tender and lightly crisped at the edges.
- Blend the soup: Place the roasted squash, half the broth, red curry paste, coconut milk, and salt into a blender. Blend until smooth, gradually adding more broth to reach desired consistency. Tap the blender to release air bubbles as necessary.
- Heat the soup: Pour the blended soup into a pot or soup crock. Stir in any remaining broth if you prefer a thinner soup. Warm gently if needed before serving.
- Prepare the curry butter croutons: Slice the crusty bread into thick slices. In a small bowl, mix softened butter, red curry paste, and honey until thoroughly combined. Spread the mixture evenly over the bread slices.
- Bake the croutons: Place the buttered bread slices on a baking sheet and bake in an oven or toaster oven preheated to 425°F (218°C). Bake until light golden brown, flipping once halfway through to toast both sides evenly.
- Cut and serve: Cut the toasted bread into croutons. Serve the soup garnished with the red curry butter croutons, chopped cilantro, lime wedges, and optional red chilies.
Notes
- This soup features the vibrant, spicy flavor of Thai red curry paste, adding complexity and warmth.
- Adjust the broth quantity to control the soup’s thickness to your preference.
- Use crusty bread like sourdough for best texture in croutons.
- The red curry butter croutons add a deliciously rich, spicy crunch complementing the creamy soup.
- Optional red chilies add extra heat and a beautiful garnish.
Nutrition
- Serving Size: 1 serving
- Calories: 299 kcal
- Sugar: 6 g
- Sodium: 956 mg
- Fat: 13 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 15 mg
