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Squash Soup with Curried Brown Butter Recipe

Squash Soup with Curried Brown Butter Recipe
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★★★★★

5.1 from 16 reviews

A comforting and flavorful squash soup featuring roasted butternut squash, crispy bacon, and a creamy base, topped with curried brown butter for a warm and spicy finish. Perfect for fall or any cozy meal.

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

  1. Cook the Bacon: Heat the bacon in a stock pot over medium heat. Cook, stirring often, until crispy and the fat is rendered. Remove the bacon with a slotted spoon and place it on paper towels to drain excess grease.
  2. Sauté Onions and Garlic: Add the diced onions and minced garlic to the pot with the bacon fat. Season with a pinch of kosher salt and black pepper. Cook until the onions soften and become translucent, about 5 minutes.
  3. Add Squash and Stock: 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 simmer for 15 to 20 minutes, or until the squash is tender when pierced with a fork.
  4. Puree the Soup: Carefully transfer the soup mixture in batches to a blender and puree until smooth. Return the blended soup to the pot and reheat gently over low heat.
  5. Stir in Cream: Add the heavy cream or coconut milk to the soup. Taste and adjust seasoning with additional salt and pepper if needed.
  6. Prepare 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 of the pan indicating the butter is browned, about 3-4 minutes. Stir in the curry powder, then turn off the heat and continue stirring for 30 seconds to combine flavors.
  7. Serve: Ladle the soup into bowls, top with a dollop of creme fraiche or plain yogurt, sprinkle with the crispy bacon pieces and chopped fresh cilantro, then drizzle generously with the curried brown butter. Serve immediately and enjoy!

Notes

  • You can substitute coconut milk for a dairy-free version.
  • Adjust curry powder amount in the brown butter to taste for stronger or milder curry flavor.
  • For a vegetarian version, omit bacon and use vegetable stock.
  • Use fresh butternut squash for best flavor; frozen squash can be used but will soften the texture slightly.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: butternut squash soup, curried brown butter, autumn soup, creamy squash soup, bacon squash soup

Find it online: https://trendytasterecipes.com/squash-soup-with-curried-brown-butter-recipe/