Curried Squash Soup with Red Curry Butter Croutons
User Reviews
5.0
24 reviews
Excellent
Curried Squash Soup with Red Curry Butter Croutons
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This curried squash soup is made with spicy, fragrant Thai red curry paste. Served with red curry butter croutons, it's the perfect meal for cold weather.
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Ingredients
For the soup:
- 2 small to medium butternut squash (peeled, de-seeded, and cut into 1-inch chunks)
- salt & pepper
- olive oil
- 3-5 cups hot chicken or vegetable stock (depending on whether you like your soup thick or thin)
- 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 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
- Preheat your oven to 400 degrees F. Spread out the cut butternut squash on a sheet pan lined with parchment paper, and season with salt, pepper, and a few good drizzles of olive oil. Roast the squash at 400 degrees F for 50 minutes.
- When the squash is tender and lightly crisped at the edges, you’re ready to make your soup. To your blender, and add the squash, half the broth, the curry paste, coconut milk, and salt. Blend until smooth. As you’re blending, you can add more chicken broth until you reach the fill line. You may also need to tap the blender pitcher on the counter to get any air bubbles out.
- Pour the soup out into a pot or soup crock for serving, and stir in the remainder of your stock if need be.
- To make the curry butter croutons, grab some crusty bread, and cut it into thick slices. Combine the softened butter, red curry paste, and honey in a small bowl, and mix until thoroughly combined. Spread the toasts with butter and bake in an oven or toaster oven set to 425 degrees F. Bake until light golden brown, flipping the toasts once halfway through to ensure both sides are evenly toasted.
- Cut the bread into croutons, and serve over the soup. Garnish with cilantro, lime wedges, and a sprinkling of red chilies (if using).
Nutrition Information
Show Details
Calories
299kcal
(15%)
Carbohydrates
40g
(13%)
Protein
7g
(14%)
Fat
13g
(20%)
Saturated Fat
9g
(45%)
Cholesterol
15mg
(5%)
Sodium
956mg
(40%)
Potassium
350mg
(10%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
8055IU
(161%)
Vitamin C
16.3mg
(18%)
Calcium
71mg
(7%)
Iron
3.4mg
(19%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 15mg | 5% |
| Sodium | 956mg | 40% |
| Potassium | 350mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 8055IU | 161% |
| Vitamin C | 16.3mg | 18% |
| Calcium | 71mg | 7% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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