If you’re craving a cozy bowl that’s both comforting and bursting with flavor, you absolutely have to try this Curried Squash Soup with Red Curry Butter Croutons Recipe. I first stumbled on this combo on a chilly afternoon, and it quickly became my go-to soup for those evenings when you want something warm but also a little fancy. The soup is silky and slightly sweet from the roasted butternut squash, with the perfect kick from Thai red curry paste—and those croutons? Oh man, they take it to the next level with buttery spice and a subtle honey sweetness. Stick around, and I’ll walk you through every step, so you can make this fan-freaking-tastic dish yourself!

🤍

Why You’ll Love This Recipe

  • Bursting with Flavor: The red curry paste adds just the right amount of heat and depth you didn’t know you needed in a squash soup.
  • Simple Yet Impressive: You don’t have to be a pro cook to nail this—just invest a little time roasting the squash and blending away.
  • Textural Delight: Those red curry butter croutons aren’t just garnish—they’re a buttery, spicy crunch that complements the silky soup perfectly.
  • Perfect for Any Occasion: From weeknight dinners to cozy gatherings, this soup hits the spot every time.
A white bowl is filled with bright orange soup, smooth in texture, topped with golden brown toasted bread cubes scattered on the surface. Small red chili slices and green chopped herbs are sprinkled over the soup and toast, adding vibrant red and green touches. To the top left, there is a white baking tray with four slices of toasted bread, showing a rich orange spread baked on top. Around the bowl and tray, whole red chilies and lime wedges rest on a white marbled surface, creating a fresh and colorful background. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

These ingredients come together in a way that’s both simple and comforting. The roasted butternut squash gives it sweetness and creaminess, while red curry paste and coconut milk bring those exotic, savory layers. Make sure to get a nice crusty bread for the croutons because it really does make all the difference.

  • Butternut squash: Peeled and cut into chunks, this is the star that roasts up sweet and tender in the oven.
  • Salt & pepper: Just the basics, but essential for seasoning throughout.
  • Olive oil: Helps roast the squash to golden perfection and enhances flavor.
  • Chicken or vegetable stock: Choose based on your preference; more stock means thinner, comforting soup, less means thick and creamy.
  • Red curry paste: This is where the magic happens—grab a good quality one for authentic flavor.
  • Coconut milk: Adds creaminess and balances the spice with subtle richness.
  • Lime: Fresh lime wedges for serving brighten every bite.
  • Chopped cilantro: A fresh, herbal garnish that I always reach for.
  • Red chilies (optional): A little extra heat and color if you’re feeling adventurous.
  • Crusty bread: Sourdough works beautifully; it holds up well when turned into croutons.
  • Butter (room temperature): Mix this with curry paste and honey for your delicious croutons.
  • Honey: Just a touch to mellow out the spice and add a hint of sweetness to the croutons.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to make this soup my own depending on what I have in the pantry and who I’m cooking for. Feel free to play around with the spice levels, broth types, and even the garnish to keep things fresh and exciting.

  • Make it vegan: Swap chicken stock for vegetable stock and use vegan butter or olive oil for the croutons. I did this when friends came over who avoid dairy, and no one suspected a thing!
  • Spice it up: Add extra red chili flakes or fresh chopped chilies if you like it hot—I usually do!
  • Swap the squash: Try kabocha or acorn squash for a different take; each variety brings its own sweetness and texture.
  • Herb twists: If cilantro isn’t your thing, fresh basil or mint can work well too, adding a refreshing note.

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

Step 1: Roast the Butternut Squash to Sweet Perfection

First things first, preheat your oven to 400°F. Spread out the peeled and diced butternut squash on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper—don’t be shy here; seasoning is the building block of flavor. Roast for about 50 minutes, flipping halfway through if you can, until the edges are nicely caramelized and the squash is tender when poked with a fork. The roasting step is so key because it brings out the natural sugars in the squash, giving your soup that rich depth I absolutely love.

Step 2: Blend the Soup Base Smoothly

Once your squash is roasted, it’s time to blend. Pop the squash into your blender along with half of the hot stock, red curry paste, coconut milk, and salt. Blend until smooth, adding more stock as needed to get your desired consistency. A quick tip: tap the blender pitcher on your counter gently to get rid of any pesky air bubbles, so your soup blends evenly. This is when all the flavors harmonize, and you’ll notice the soup beginning to develop its signature creamy texture and vibrant color.

Step 3: Finish the Soup and Prepare the Croutons

Pour the blended soup into a pot or crockpot to keep warm, and stir in the remaining stock if you want to thin it out a bit. Now, on to the croutons—cut your crusty bread into thick slices. Mix together room temperature butter, red curry paste, and honey until it’s a smooth, spicy-sweet spread. Slather this generously on both sides of your bread slices. Pop them in the oven or toaster oven at 425°F and bake, flipping halfway, until golden and crisp. These croutons have been a revelation in my kitchen—they deliver such a fun texture and flavor boost.

Step 4: Garnish and Serve Up

Cut the croutons into bite-sized pieces and ladle the soup into bowls. Throw on those curry butter croutons, sprinkle with fresh cilantro, and add a few red chili slices if you want some extra heat. Don’t forget the lime wedges—you’ll want to squeeze a little citrus burst into every bowl. I swear, this final touch wakes up all the flavors beautifully.

👨‍🍳

Pro Tips for Making Curried Squash Soup with Red Curry Butter Croutons Recipe

  • Roast Squash Evenly: Spread the squash pieces out so they don’t steam—this is what helps caramelize them beautifully for that deep flavor.
  • Balance Your Curry Paste: I learned to start with less and add more as needed, depending on the brand’s spiciness and your personal taste.
  • Butter Softness Matters: Make sure your butter is at room temp for the croutons, so it spreads easily and mixes well with the curry paste and honey.
  • Don’t Skip the Lime: The acidity lifts and balances the richness of the soup, turning it from good to unforgettable.

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

A white bowl filled with smooth, orange soup as the base layer, topped with golden brown toasted bread cubes that look crispy, sprinkled with small pieces of red chili and fresh green herbs. The bowl is placed on a white marbled texture surface, with a wedge of lime and several whole red chilies scattered around. In the blurred background, more toasted bread pieces are visible on a tray. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m fond of keeping it simple here—fresh chopped cilantro is my go-to because it adds a fresh herbal pop. Lime wedges are essential, and if I’m feeling spicy, I toss on some thinly sliced red chilies. The butter curry croutons themselves are a garnish and a treat rolled into one, so don’t skimp on them!

Side Dishes

When serving this soup, I like something light yet filling—think a crisp green salad or a simple cucumber and mint yogurt salad. If you want to turn it into a fuller meal, a side of grilled chicken or tofu pairs wonderfully with the flavors. My family goes crazy with naan or garlic bread on the side too.

Creative Ways to Present

For holidays or dinner parties, I like to serve this soup in small, elegant ramekins or mini soup bowls with a swirl of coconut cream on top and a single red chili slice for a pop of color. Placing the croutons on a skewer over the bowl is a fun way to keep them crisp until serving—they’re like edible stirrers!

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 4 days. It’s great for quick reheat lunches or dinners. Pro tip: Keep the croutons separate so they don’t get soggy—fresh is always best when it comes to those buttery bites.

Freezing

This soup freezes well, which is perfect for batch cooking. Freeze in portion-sized containers, but hold off on the croutons—they just don’t reheat well. From my experience, thaw the soup overnight in the fridge before warming it gently on the stove.

Reheating

I reheat the soup over medium-low heat on the stove, stirring occasionally to keep it smooth and prevent scorching. Once warmed through, squeeze in a little fresh lime juice to brighten the flavors again. If it’s gotten thicker in the fridge, add a splash of broth or water to loosen it up.

FAQs

  1. Can I use a different type of squash for this soup?

    Absolutely! While butternut squash is classic for this recipe, you can substitute kabocha, acorn, or even pumpkin. Each brings its own sweetness and texture, so it’s fun to experiment and find your favorite.

  2. How spicy is this Curried Squash Soup with Red Curry Butter Croutons Recipe?

    The heat level depends on how much red curry paste you use and its brand, but it generally carries a moderate warmth that’s balanced by coconut milk and honey in the croutons. You can always start mild and add more spice if you want it kickier.

  3. What if I don’t have red curry paste on hand?

    Red curry paste is the flavor backbone, but if it’s not available, you could try a mix of curry powder with some chili flakes to get a similar profile. Just know the flavor won’t be quite the same, so adjust seasoning accordingly.

  4. Can I make the red curry butter croutons ahead of time?

    They’re best served fresh to keep their crisp texture and buttery flavor, but you can prep the butter mixture a day ahead and spread it on the bread right before baking. Leftover croutons can be saved for a day or two but tend to soften over time.

Final Thoughts

This Curried Squash Soup with Red Curry Butter Croutons Recipe holds a special place in my recipe box because it’s simple to make but feels like a celebration in a bowl. I love sharing it with friends who are new to soup because it surprises them with how much personality you can pack into everyday ingredients. If you want to cozy up your evenings with something delicious, flavorful, and just a little bit fancy, give this a try—you’ll be so glad you did!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Curried Squash Soup with Red Curry Butter Croutons Recipe

4.4 from 94 reviews
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 80 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Roasting
  • Cuisine: Thai-inspired
  • Diet: Vegetarian
Print Recipe

Description

A comforting and flavorful Curried Squash Soup made from roasted butternut squash blended with Thai red curry paste and coconut milk, served with spicy red curry butter croutons. This vibrant soup is perfect for chilly days, garnished with lime wedges, cilantro, and optional red chilies for an extra kick.

Ingredients

Soup

  • 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 (depending on desired soup thickness)
  • 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, for garnish (optional)

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

  1. Roast the Butternut Squash: Preheat the oven to 400°F. Spread the butternut squash chunks on a parchment-lined sheet pan. Drizzle with olive oil and season with salt and pepper. Roast for 50 minutes until the squash is tender and lightly crisped at the edges.
  2. 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 for a smooth blend.
  3. Warm the Soup: Pour the blended soup into a pot or soup crock. Stir in the remaining stock if the soup is too thick, and heat gently if necessary before serving.
  4. Make the Red Curry Butter Croutons: Slice the crusty bread into thick slices. In a small bowl, combine softened butter, red curry paste, and honey, mixing until smooth. Spread this curry butter mixture evenly on the bread slices.
  5. Toast the Bread: Place the buttered bread slices on a baking sheet and bake in an oven or toaster oven at 425°F. Toast until golden brown and crispy, flipping once halfway through for even toasting.
  6. Serve: Cut the toasted bread into croutons. Ladle the soup into bowls and top with red curry butter croutons. Garnish with chopped cilantro, lime wedges, and optional red chilies for extra heat.

Notes

  • This soup is aromatically spiced with Thai red curry paste, providing a fragrant and slightly spicy flavor profile.
  • Adjust the amount of stock to customize the soup’s thickness according to preference.
  • The curry butter croutons add a delightful crunchy, spicy contrast to the creamy soup.
  • Add red chilies sparingly if you prefer mild heat, or increase for more spice.
  • Use either chicken or vegetable stock to keep the soup vegetarian or non-vegetarian as desired.

Nutrition

  • Serving Size: 1 serving
  • Calories: 299 kcal
  • Sugar: 6 g
  • Sodium: 956 mg
  • Fat: 13 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 3.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 3 g
  • Protein: 7 g
  • Cholesterol: 15 mg
Avatar photo

Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

Similar Posts