Description
This comforting Squash Soup with Curried Brown Butter is a rich and flavorful autumnal dish. Creamy butternut squash is simmered with savory bacon, sweet onions, and garlic, then pureed into a velvety soup. It’s finished with a touch of cream and topped with crispy bacon, fresh cilantro, and a luscious drizzle of curried brown butter, adding warm spice and depth. Perfect for a cozy meal that balances savory, sweet, and spicy notes.
Ingredients
Scale
Soup
- 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 the bacon: Heat the diced bacon in a stock pot over medium heat. Stir frequently as it cooks until crispy and all the fat has rendered. Remove the bacon with a slotted spoon and place it on paper towels to drain excess grease.
- Sauté onions and garlic: Add the diced onions and minced garlic to the pot with the bacon fat. Season lightly with salt and pepper. Cook for about 5 minutes or until the onions become soft and translucent.
- Add squash and stock: Stir in the cubed butternut squash, seasoning again with salt and pepper. Pour in the chicken or vegetable stock. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 15 to 20 minutes until the squash is tender when pierced with a fork.
- Puree the soup: Carefully transfer the soup in batches to a blender and puree until completely smooth. Return the soup to the pot and warm over low heat.
- Finish with cream: Stir in the heavy cream or coconut milk to add richness. Taste the soup and adjust seasoning with additional salt and pepper if needed.
- Prepare the curried brown butter: In a skillet over medium heat, melt the unsalted butter. Let it bubble and cook, stirring occasionally, until brown bits form on the bottom and the butter has a toasted aroma. Stir in the curry powder and remove from heat. Stir for another 30 seconds to combine.
- Serve: Ladle the soup into bowls. Top each serving with a dollop of creme fraiche or plain yogurt, sprinkle with the crisp bacon pieces and chopped cilantro, and drizzle generously with the curried brown butter for a flavorful finish.
Notes
- You can substitute coconut milk for heavy cream for a dairy-free version.
- The soup can be made vegetarian by omitting bacon and using vegetable stock.
- Adjust curry powder amount in the brown butter to your preferred spice level.
- For a smoother soup texture, strain through a fine sieve after blending.
- Leftover soup keeps well refrigerated for up to 3 days and freezes nicely.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 55 mg
