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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
