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Curried Butternut Squash Soup with Red Curry Butter Croutons Recipe

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3.8 from 8 reviews

A flavorful and comforting Curried Squash Soup featuring roasted butternut squash blended with red curry paste and creamy coconut milk, served with spicy red curry butter croutons. This soup balances rich, warming flavors with a refreshing hint of lime and fresh cilantro, perfect for a cozy meal.

Ingredients

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 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)

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

  1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Spread the peeled and chopped butternut squash on a parchment-lined baking sheet. Season generously with salt and pepper, and drizzle with olive oil. Roast in the oven for 50 minutes or until the squash is tender and lightly crisped around the edges.
  2. Blend the Soup: 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 necessary to reach your preferred consistency. Tap the blender pitcher gently to release any air bubbles for a smooth texture.
  3. Heat the Soup: Pour the blended soup into a pot or soup crock. Stir in the remaining stock if needed and warm over medium heat until hot and ready to serve.
  4. Prepare Curry Butter: In a small bowl, combine the softened butter, red curry paste, and honey until fully mixed.
  5. Toast the Bread: Cut the crusty bread into thick slices. Spread the curry butter mixture generously on each slice. Place the slices on a baking sheet and bake in an oven or toaster oven preheated to 425°F (220°C) until the bread is light golden brown, flipping once halfway through to toast both sides evenly.
  6. Make Croutons: Once toasted, cut the bread into bite-sized croutons.
  7. Serve: Ladle the curried squash soup into bowls. Top with the red curry butter croutons. Garnish with chopped cilantro, lime wedges, and red chilies if using. Serve immediately for a warm, vibrant meal.

Notes

  • Adjust the amount of chicken or vegetable stock depending on your preferred soup thickness—less for thicker soup, more for thinner broth.
  • For a vegan version, use vegetable stock and vegan butter or margarine for the croutons.
  • Red curry paste levels of heat can vary, so adjust the amount according to your spice preference.
  • To save time, you can prepare the roasted squash a day ahead and refrigerate before blending.
  • The lime wedges add a bright acidity that complements the rich coconut milk and curry flavors—don’t skip them.

Find it online: https://marthatasty.com/curried-butternut-squash-soup-with-red-curry-butter-croutons-recipe/