Description
This comforting Squash Soup with Curried Brown Butter combines the natural sweetness of butternut squash with the rich, nutty flavor of browned butter infused with warm curry spices. Crisp bacon and sautéed onions add depth, while a creamy finish and a tangy topping of creme fraiche or yogurt elevate this hearty and aromatic soup, perfect for cozy dinners.
Ingredients
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, stirring often until it’s crispy and 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, stirring occasionally, until the onions soften, about 5 minutes.
- Cook the squash: Stir in the cubed butternut squash with a pinch of 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, or until the squash is tender.
- Puree the soup: Carefully transfer the hot mixture to a blender and puree until smooth. Pour the soup back into the pot and keep it warm over low heat.
- Add cream and adjust seasoning: Stir in the heavy cream or coconut milk. Taste the soup and adjust salt and pepper as needed.
- Prepare curried brown butter: In a skillet over medium heat, melt the unsalted butter. Let it bubble and cook, stirring occasionally, until brown bits appear on the bottom and the butter turns golden brown. Stir in the curry powder, turn off the heat, and stir for another 30 seconds.
- Serve: Ladle the soup into bowls. Top each serving with a dollop of creme fraiche or plain yogurt, sprinkle with the crispy bacon, drizzle the curried brown butter over the top, and garnish with chopped fresh cilantro.
Notes
- Use either chicken or vegetable stock based on dietary preference.
- Full-fat coconut milk is a great dairy-free alternative to heavy cream.
- Be cautious when blending hot soup—blend in batches and vent the blender lid carefully to avoid steam burns.
- Curried brown butter adds a warm spice note; adjust curry powder amount to taste.
- For a vegetarian version, omit bacon and use vegetable stock.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
