If you’re craving something cozy, flavorful, and a little bit special, let me introduce you to my all-time favorite Curried Squash Soup with Red Curry Butter Croutons Recipe. It’s creamy, slightly spicy, and has this beautifully balanced sweetness from roasted butternut squash paired with a hint of coconut milk. The red curry butter croutons on top? Pure magic—they crunch just right and bring a delightful kick that’ll have you coming back for seconds. Trust me, once you try this soup, it might just become your go-to for chilly evenings!
Why You’ll Love This Recipe
- Comforting and Flavorful: The blend of roasted squash and red curry paste creates a rich, aromatic soup that warms you up inside out.
- Easy to Make: With simple ingredients and straightforward steps, it’s perfect for both busy weeknights and weekend cooking sessions.
- Unique Crouton Twist: Those red curry butter croutons add crispy texture and an extra flavor punch that you won’t find anywhere else.
- Flexible and Adaptable: You can adjust spice levels, swap stocks, or even go vegan with a few easy tweaks.
Ingredients You’ll Need
This recipe is built around simple, fresh ingredients that play beautifully together. Picking a ripe, firm butternut squash is key for that natural sweetness, and using a good quality red curry paste really amps up the flavors. You’ll also love how the coconut milk brings in creaminess without overpowering the soup.
- Butternut Squash: Make sure it’s peeled and cut into uniform chunks so it roasts evenly and melts into the soup perfectly.
- Salt & Pepper: Basic seasonings that enhance every other ingredient’s flavor.
- Olive Oil: A good drizzle helps the squash caramelize nicely in the oven.
- Chicken or Vegetable Stock: Use vegetable stock if you want a vegan-friendly option; chicken stock adds a deeper, savory note.
- Red Curry Paste: This is where the magic is—go for authentic Thai red curry paste to get that beautiful spicy aroma.
- Coconut Milk: Adds creaminess and balances the heat from the curry paste beautifully.
- Lime: Fresh lime wedges for serving brighten the flavors and add a zippy finish.
- Cilantro: Fresh chopped cilantro for garnish gives a fresh, herbaceous punch that I can’t resist.
- Red Chilies (optional): If you like it hot, a few sliced chilies are a perfect finishing touch.
- Crusty Bread: I like sourdough or any rustic loaf with a sturdy crumb—it holds up well to the curry butter.
- Butter: Room temperature butter makes it easy to blend with curry paste and honey for the croutons.
- Honey: Just a touch sweetens the croutons, balancing the spice with a lovely glaze.
Variations
I love making this Curried Squash Soup with Red Curry Butter Croutons Recipe my own by swapping in things I have on hand or tweaking the spice levels. Feel free to experiment to suit your taste and dietary preferences—it’s super forgiving and delicious every time.
- Vegan Variation: Replace butter with coconut oil or vegan margarine and use vegetable broth to keep it completely plant-based.
- Extra Creamy Version: Stir in an extra dollop of coconut cream or even a splash of heavy cream for richness that feels indulgent.
- Spice it up: Add a pinch of cayenne or some freshly chopped Thai chilies if you like that extra heat punch.
- Different Squash: Swap butternut for kabocha or acorn squash for a subtly different flavor and texture—I’ve tried both, and they’re fantastic.
How to Make Curried Squash Soup with Red Curry Butter Croutons Recipe
Step 1: Roast the Butternut Squash to Perfection
Start by preheating your oven to 400°F. Spread your peeled and diced butternut squash over a parchment-lined baking sheet. Drizzle generously with olive oil and sprinkle with salt and pepper. Toss it around a bit to coat every chunk. Roast for about 50 minutes, flipping once halfway through. You’ll know it’s ready when the squash is fork-tender and the edges have those lovely caramelized, lightly crisp spots. This roasting step is crucial—it brings out the squash’s natural sweetness and depth that make this soup so irresistible.
Step 2: Blend Your Soup Base
Once your squash is beautifully roasted, transfer half of it into your blender along with half the chicken or vegetable stock, red curry paste, coconut milk, and salt. Blend until silky smooth—don’t rush it! Add more broth as needed to reach the desired texture. I usually tap the blender pitcher gently on the counter to release any pesky air bubbles that might make blending uneven. Pour the blended soup into a pot, then add the rest of the stock, warming gently while you prepare your croutons.
Step 3: Make the Red Curry Butter Croutons
The croutons really set this dish apart. Slice your crusty bread thick—about one-inch slices work best. In a small bowl, mix softened butter with red curry paste and honey until smooth and spreadable. Spread this luscious curry butter on both sides of your bread slices. Pop them into a 425°F oven or toaster oven and bake until they’re golden brown, flipping halfway through for even crisping. Once baked, cut into bite-sized pieces. These croutons add a perfect sweet-spicy crunch that pairs amazingly with the creamy soup.
Step 4: Serve and Garnish
Ladle the hot soup into bowls and scatter a generous handful of those red curry butter croutons on top. Finish with a sprinkle of chopped cilantro, a wedge of lime for squeezing, and some thinly sliced red chilies if you want a little extra heat. The brightness from the lime and fresh herbs really lifts the rich flavors, making every spoonful a delight.
Pro Tips for Making Curried Squash Soup with Red Curry Butter Croutons Recipe
- Even Roasting: Cut your squash into uniform pieces to make sure they cook evenly and develop sweet caramelized edges.
- Adjust Broth Gradually: Start with less broth when blending—you can always add more to get your perfect soup consistency.
- Butter Should Be Soft: Softened butter is key to mixing smoothly with curry paste and honey for that even flavor in croutons.
- Don’t Skip Air Bubble Tapping: Tapping the blender helps avoid splatter and makes sure every last bit blends into silky smooth soup.
How to Serve Curried Squash Soup with Red Curry Butter Croutons Recipe
Garnishes
I always garnish this soup with fresh chopped cilantro, lime wedges, and occasionally thin slices of fiery red chilies. The cilantro adds herbaceous freshness, lime cuts through the richness with a citrusy zing, and chilies bring a little spark if you’re feeling adventurous. Together, they create a visually beautiful and flavor-packed bowl every time.
Side Dishes
For sides, I like to keep it simple: a crisp green salad with a light vinaigrette balances the richness of the soup, and sometimes a side of steamed jasmine rice for extra comfort. If you’re serving this for guests, roasted spiced chickpeas also make a tasty contrast on the side.
Creative Ways to Present
For a dinner party, try serving this soup in mini pumpkin bowls or hollowed-out squash for a festive touch. You can also drizzle a little coconut cream swirl on top and sprinkle toasted pumpkin seeds over the croutons for added texture and style. A few sprigs of fresh herbs or edible flowers can make it truly Instagram-worthy!
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, and it keeps beautifully for up to 3 days. The flavors actually deepen overnight, so sometimes I make it ahead just to enjoy the extra depth the next day. Just keep the croutons separate—they’ll get soggy if stored with the soup.
Freezing
This soup freezes really well! I let it cool completely before transferring to freezer-safe containers or bags. When you’re ready, thaw it overnight in the fridge. Keep the croutons fresh by freezing slices of the curry buttered bread separately, then baking them fresh as needed.
Reheating
Reheat your soup gently over low-medium heat with a splash of broth or water to bring it back to the perfect consistency. Stir occasionally to avoid sticking or burning. Add fresh garnishes and freshly toasted croutons right before serving for the best texture and flavor.
FAQs
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Can I make this recipe vegan?
Absolutely! Simply swap chicken stock for vegetable stock and replace the butter in the croutons with coconut oil or a vegan butter alternative. The coconut milk and red curry paste already bring plenty of rich flavor, so it’s just as delicious vegan.
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How spicy is the Curried Squash Soup with Red Curry Butter Croutons Recipe?
The level of spice depends on the red curry paste you use and how much you add. Most authentic red curry pastes have moderate heat. You can always start with less curry paste and add more to taste. The croutons add a sweet-spicy contrast, but you can skip the red chilies on top if you prefer milder flavors.
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Can I use other types of squash?
Definitely! Kabocha, delicata, or acorn squash all work well as substitutes. Just adjust roasting time if needed and expect slight differences in sweetness and texture, but the overall effect will be delicious.
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Is it okay to use canned red curry paste?
Yes! Most store-bought red curry pastes are canned or jarred and work perfectly. Just taste before adding—it varies in heat and saltiness from brand to brand. My go-to is Thai Kitchen or Mae Ploy.
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How do I keep the croutons crispy?
Serve the croutons right after baking and keep them separate from the soup until the last moment. If you have leftovers, store them in an airtight container and re-toast briefly before serving to refresh their crunch.
Final Thoughts
This Curried Squash Soup with Red Curry Butter Croutons Recipe holds a special place in my kitchen because it blends comforting warmth with exotic, vibrant flavors in a way that feels both exciting and soothing. Whether I’m feeding family or entertaining friends, it always impresses without requiring hours of effort. I hope you’ll give it a try and discover how satisfying and flexible this soup can be. It’s the kind of recipe where you get cozy in your favorite sweater, sip slowly, and savor every spoonful—just like a warm hug in a bowl.
Print
Curried Squash Soup with Red Curry Butter Croutons Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 8 servings
- Category: Soup
- Method: Baking
- Cuisine: Thai-inspired
Description
This curried squash soup features roasted butternut squash blended with spicy Thai red curry paste and creamy coconut milk, creating a rich and flavorful dish. Paired with homemade red curry butter croutons, it’s a comforting and warming meal perfect for chilly days.
Ingredients
Soup
- 2 small to medium butternut squash (peeled, de-seeded, and cut into 1-inch chunks)
- Salt & pepper, to taste
- Olive oil, for roasting
- 3-5 cups hot chicken or vegetable stock (adjust for 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 your oven to 400°F (200°C). Spread the peeled and chopped butternut squash evenly on a parchment-lined baking sheet. Season with salt, pepper, and drizzle with olive oil. Roast for about 50 minutes until tender and lightly crisped at the edges.
- 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, gradually adding more stock to reach your desired soup consistency. Tap the blender to release any air bubbles if needed.
- Combine and Heat: Pour the blended soup into a pot or soup crock. Stir in the remaining stock if necessary and warm the soup gently on the stovetop until heated through.
- Prepare Red Curry Butter Croutons: Slice the crusty bread into thick pieces. In a small bowl, mix the softened butter with red curry paste and honey until well combined. Spread this mixture generously on the bread slices.
- Toast the Bread: Place the buttered bread slices on a baking sheet and bake in an oven or toaster oven preheated to 425°F (220°C). Toast until golden brown and crisp, flipping once halfway through to evenly brown both sides.
- Cut and Serve: Once toasted, cut the bread into crouton-sized pieces. Ladle the soup into bowls, top with the red curry butter croutons, and garnish with chopped cilantro, lime wedges, and optional red chilies.
Notes
- This soup features spicy, aromatic Thai red curry paste, delivering a flavorful warmth perfect for cold weather.
- Adjust the amount of chicken or vegetable stock to control the soup’s thickness according to your preference.
- For a vegetarian or vegan version, use vegetable stock and substitute butter with a plant-based alternative.
- Red curry butter croutons add a rich, sweet, and spicy crunch that complements the soup beautifully.
Nutrition
- Serving Size: 1 serving
- Calories: 299 kcal
- Sugar: 6 g
- Sodium: 956 mg
- Fat: 13 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 15 mg
