Curried Squash Soup with Red Curry Butter Croutons Recipe

If you’re looking for a cozy, flavorful soup that warms you from the inside out, you’ve got to try this Curried Squash Soup with Red Curry Butter Croutons Recipe. I absolutely love how the sweetness of roasted butternut squash pairs with the spicy kick of red curry paste—and then those buttery, curry-spiked croutons on top? Total game-changer. Stick with me, and I’ll share everything you need to make this bowl of comfort in your own kitchen.

this …

Ingredients You’ll Need

All the ingredients in this Curried Squash Soup with Red Curry Butter Croutons Recipe come together to create a symphony of flavor and texture. I always suggest looking for fresh, vibrant squash and a good-quality red curry paste—it makes a noticeable difference.

• Butternut squash: Choose small to medium-sized ones; they’re sweeter and easier to roast evenly.
• Salt & pepper: Essential seasoning to bring out the flavors in the squash and soup.
• Olive oil: Adds richness and helps with roasting the squash to a lovely caramelized edge.
• Chicken or vegetable stock: Use hot stock to blend smoothly and adjust soup thickness.
• Red curry paste: The star spice for this dish—grab a good Thai brand for authentic flavor.
• Coconut milk: Brings creaminess and balances the spice with its subtle sweetness.
• Lime: Adds freshness and a touch of acidity; don’t skip it!
• Chopped cilantro: For garnish and bright, herbal notes.
• Red chilies (optional): Perfect if you want to up the heat and add color.
• Crusty bread (like sourdough): For the croutons—thick slices toast best and hold up well.
• Butter: Softened for easy mixing with the curry paste.
• Honey: Sweetens the red curry butter for those croutons, balancing heat and spice.

Variations

I’m a big fan of tweaking recipes to suit what you have in your kitchen or your flavor preferences—this Curried Squash Soup with Red Curry Butter Croutons Recipe is no exception. Here are some ideas to make it your own!

• Add Protein: I’ve tossed in cooked chickpeas or shredded chicken to bulk it up for a fuller meal.
• Make it Vegan: Swap chicken stock for vegetable stock and use a vegan butter substitute for the croutons.
• Spice Level: If you prefer it milder, just reduce the red curry paste, or if you like it fiery, add extra fresh chilies or a splash of hot sauce.
• Other Squashes: I sometimes use kabocha or delicata squash instead of butternut—each adds its own lovely twist.

How to Make Curried Squash Soup with Red Curry Butter Croutons Recipe

Step 1: Roast the Squash to Perfection

Preheat your oven to 400°F. Lay your peeled, de-seeded, and chopped butternut squash chunks on a baking sheet lined with parchment—this keeps cleanup easy! Drizzle generously with olive oil and sprinkle with salt and pepper. Roast for about 50 minutes, turning once or twice so the edges get nicely caramelized but not burnt. When you poke the squash with a fork, it should be tender and slightly crisped around the edges—that’s your green light to move on!

Step 2: Blend Your Soup Base

Time to bring it all together! In your blender, add the roasted squash chunks, about half of your hot stock (chicken or vegetable), the red curry paste, coconut milk, and salt. Blend until silky smooth. You might need to stop and tap the blender container gently to get rid of any pesky air bubbles so it blends evenly. Keep adding the remaining broth gradually until you hit your preferred soup consistency—thicker for a bowl to sip slowly, thinner if you want to ladle generously.

Step 3: Warm It Up and Adjust

Pour your blended soup into a pot and warm it gently on the stove. This is the moment to taste and adjust the salt or curry paste level if needed. Don’t rush it—letting it heat slowly helps all those flavors get cozy together.

Step 4: Make the Red Curry Butter Croutons

Here’s the fun part! Spread your softened butter, red curry paste, and honey in a bowl and mix until smooth and luscious. Slice your crusty bread (sourdough is my fave here) into thick slices, then spread your curry butter mixture evenly over each piece. Toast these in a 425°F oven or toaster oven until light golden brown, flipping once halfway through to even out the crispness. Once toasted, chop into bite-sized croutons—perfect for topping your soup with that irresistible crunch and flavor.

Step 5: Serve and Garnish

Ladle your hot soup into bowls, then pile on those shiny red curry butter croutons. Finish off with chopped cilantro, a squeeze of fresh lime, and red chilies if you want a little extra heat and color. I promise this soup not only tastes amazing but looks stunning enough to impress your guests or family at any meal.

How to Serve Curried Squash Soup with Red Curry Butter Croutons Recipe

Garnishes

I love topping this soup with fresh chopped cilantro because it adds a bright pop of color and herbal freshness that balances the richness. Lime wedges are a must—squeezing fresh lime juice just before eating wakes up all the flavors. And for those who love some heat, a few thinly sliced red chilies not only look gorgeous but elevate the spice in the best way.

Side Dishes

I like to serve this soup with a simple green salad dressed lightly with a citrus vinaigrette to contrast the creaminess. Sometimes I whip up some steamed jasmine rice on the side—it soaks up the soup beautifully and makes for an even heartier meal.

Creative Ways to Present

For special occasions, I’ve served this soup in hollowed-out mini pumpkins or small butternut squash shells—it looks so festive and makes a memorable presentation. Adding a dollop of coconut cream or a swirl of chili oil on top adds an elegant touch that always impresses.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to airtight containers and keep them in the refrigerator for up to 3 days. To keep the croutons crunchy, store them separately at room temperature and only add them when serving.

Freezing

This soup freezes wonderfully! I portion it out into freezer-safe containers and keep it for up to 3 months. Just skip the croutons ahead of time — they don’t freeze well, but they’re so easy to make fresh.

Reheating

I reheat on the stove over medium-low heat, stirring frequently to prevent scorching, and add a splash of broth if it’s too thick. Then I toast fresh red curry butter croutons while the soup warms up. It’s like enjoying it fresh all over again.

FAQs

Final Thoughts

I genuinely can’t recommend this Curried Squash Soup with Red Curry Butter Croutons Recipe enough. It’s one of those dishes that feels like a warm hug on a cold day—flavorful, comforting, and surprisingly easy to make. Whether you’re cooking for family, impressing friends, or just treating yourself, this soup delivers every time. I’d love for you to give it a try and see how it becomes a favorite in your kitchen, just like it did in mine!

Print