Description
This comforting Squash Soup with Curried Brown Butter combines roasted butternut squash, aromatic spices, and creamy texture to create a delicious and warming dish. Enhanced with crispy bacon, a touch of cream, and topped with flavorful curried brown butter, this soup is perfect for fall or any cozy meal.
Ingredients
Scale
Main Ingredients
- 3 slices bacon, diced
- 1 sweet onion, diced
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- 4 to 5 cups cubed butternut squash
- 4 cups chicken or vegetable stock
- ½ cup heavy cream or full-fat coconut milk
- Creme fraiche or plain yogurt, for topping
- Chopped fresh cilantro, for topping
Curried Brown Butter
- 4 tablespoons unsalted butter
- 1 teaspoon curry powder
Instructions
- Cook Bacon: Heat the bacon in a stock pot over medium heat. Cook, stirring often, until crispy and the fat is fully rendered. Remove the bacon with a slotted spoon and place it on paper towels to drain excess grease.
- Sauté Aromatics: Add the diced onions and minced garlic to the pot with the rendered bacon fat. Season with a pinch of kosher salt and pepper. Cook until the onions become soft and translucent, about 5 minutes.
- Simmer Squash: Stir in the cubed butternut squash with another pinch of salt and pepper. Pour in the chicken or vegetable stock. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 15 to 20 minutes, or until the squash is tender when pierced with a fork.
- Puree Soup: Carefully transfer the cooked mixture to a blender and puree until smooth. Pour the blended soup back into the pot and warm it over low heat.
- Add Cream and Adjust Seasoning: Stir the heavy cream or coconut milk into the soup. Taste and adjust the seasoning with additional salt and pepper as needed.
- Prepare Curried Brown Butter: In a skillet over medium heat, melt the unsalted butter. Let it cook until it bubbles and brown bits start to form on the bottom, about 3-4 minutes. Stir in the curry powder and immediately remove from heat, stirring for an additional 30 seconds.
- Serve: Ladle the soup into bowls. Top each serving with a dollop of creme fraiche or plain yogurt, a sprinkle of the crispy bacon, chopped cilantro, and a drizzle of the curried brown butter for an extra depth of flavor.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free option.
- Use vegetable stock to make the soup vegetarian; omit bacon or replace with crispy mushrooms for a vegetarian bacon flavor.
- Ensure to cool the soup slightly before blending to avoid splattering.
- The curried brown butter adds a rich, nutty, and spicy layer to the soup—don’t skip this final step!
- Fresh cilantro can be substituted with fresh parsley if preferred.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 55mg
