Description
A comforting and flavorful curried butternut squash soup featuring the rich taste of Thai red curry paste, creamy coconut milk, and tender roasted squash. Served with spicy red curry butter croutons, this soup is perfect for chilly days and those who enjoy a fusion of warm spices and creamy textures.
Ingredients
Scale
For the Soup
- 2 small to medium butternut squash (peeled, de-seeded, and cut into 1-inch chunks)
- Salt & pepper, to taste
- Olive oil, for roasting
- 3-5 cups hot chicken or vegetable stock (depending on desired soup thickness)
- 3 tablespoons red curry paste
- 1 cup coconut milk
- 1 teaspoon salt
For Serving and Garnish
- 1 lime (cut into wedges for serving)
- Chopped cilantro (for garnish)
- Red chilies (for garnish, optional)
For the 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 Butternut Squash: Preheat your oven to 400 degrees F. Spread out the cut butternut squash on a parchment-lined sheet pan, then season with salt, pepper, and drizzle generously with olive oil. Roast for 50 minutes until the squash is tender and edges are lightly crisped.
- Prepare the Soup Base: Transfer the roasted squash to a blender. Add half of the hot chicken or vegetable stock, red curry paste, coconut milk, and salt. Blend until smooth, adding more stock as needed to reach your desired consistency. Tap the blender to release air bubbles.
- Finish the Soup: Pour the blended soup into a pot or soup crock. Stir in the remaining stock if you want to thin it out further. Warm the soup over low heat if necessary before serving.
- Make the Red Curry Butter Croutons: Slice the crusty bread into thick slices. In a small bowl, mix softened butter with red curry paste and honey until combined. Spread this mixture evenly on the bread slices.
- Toast the Croutons: Preheat the oven or toaster oven to 425 degrees F. Bake the buttered bread slices until light golden brown, flipping halfway through for even toasting. Once toasted, cut the bread into crouton-sized pieces.
- Serve: Ladle the soup into bowls, top with the red curry butter croutons, and garnish with chopped cilantro, lime wedges, and optional red chilies for extra heat.
Notes
- This curried squash soup is made with spicy, fragrant Thai red curry paste, offering a fusion of warmth and creaminess.
- The red curry butter croutons add a spicy, crunchy contrast to the smooth soup.
- Adjust the amount of broth based on your preferred soup thickness.
- Use vegetable stock to keep the recipe vegetarian or chicken stock for richer flavor.
- Red chilies as garnish are optional but add an extra kick for spice lovers.
- To save time, prepare the croutons while the squash is roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 299 kcal
- Sugar: 6 g
- Sodium: 956 mg
- Fat: 13 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 15 mg
