Curried Squash Soup with Red Curry Butter Croutons
User Reviews
5
Curried Squash Soup with Red Curry Butter Croutons
Description
Curried Squash Soup with Red Curry Butter Croutons begins by roasting peeled and seeded butternut squash chunks seasoned with salt, pepper, and olive oil until tender and lightly crisped at the edges. Roasting deepens the squash's natural sweetness and adds subtle caramelized notes.
The soup base is formed by blending the roasted squash with chicken or vegetable stock, red curry paste, coconut milk, and salt, resulting in a smooth, creamy texture with balanced warmth and spice coming from the curry paste and rich coconut milk.
The croutons are made by slicing crusty bread thickly and spreading it with a mixture of softened butter, red curry paste, and honey before baking until golden. These croutons add a buttery, sweet-spicy crunch that contrasts the velvety soup. Garnishes like chopped cilantro, lime wedges, and optional red chili peppers offer fresh and bright flavors when served.
Ingredients
For the soup:
- 2 butternut squash peeled, de-seeded, and cut into 1-inch chunks, small to medium
- salt
- black pepper
- olive oil
- 3-5 cups chicken stock depending on whether you like your soup thick or thin, hot, or vegetable stock
- 3 tablespoons red curry paste
- 1 cup coconut milk
- 1 teaspoon salt
- 1 lime (cut into wedges for serving)
- cilantro for garnish, chopped
- red chili peppers for garnish, optional
For the curry butter croutons:
- 1 bread such as sourdough, loaf, crusty
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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