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
Scale
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
