Squash Soup with Curried Brown Butter.
We love this squash soup with curried brown butter so much! The soup is rich and creamy, silky smooth and so delicious, topped with crispy bacon and drizzled with curried brown butter. Deeeeelish.
We have a creamy bowl of squash goodness today!
Can you tell I’m on a big soup kick? I have four or five more coming down the line for you and am probably going to share one a week until the end of winter!
I love nothing more than a good soup. It’s so versatile and filling and a great way to use up everything in the fridge.
This butternut squash soup is so flavorful because it starts with a bit of diced bacon. It’s creamy and silky, then drizzled with curried brown butter for a major taste explosion. It’s rich and a little bit goes a long way. Crusty, toasty sourdough is perfect on the side.
Butternut squash soup might be in the top five soups for me. I live for a GOOD squash soup. I often make a coconut curry butternut squash soup if I’m in a rush. We all love that. And I’ve made this smoky butternut soup with gruyere… now that is a flavor combo to get behind. I’ve made a regular old butternut squash soup many times on Thanksgiving, served as shooters for an appetizer. So I took that recipe and fancied it up a little, because I can’t let anything be.
It’s true, I’m always on the search for the next best recipe. It’s why I come up with so many delicious ones.
As simple as this soup looks, it’s packed with flavor. It starts with the bacon that imparts a smoky savoriness into the whole pot. It’s topped with fresh herbs, a dollop of plain yogurt or creme fraiche, the crispy, crunchy bacon bits and then the brown butter.
This brown butter is my lifeline.
Let’s talk about the curried brown butter. This is one of my favorite things – I’ve made this for over a decade and it’s a game changer.
If you’re a longtime reader, you might remember how much I’ve always loved this green lentil soup by Heidi Swanson. I’ve been making this soup for over a decade and it’s where the original curried brown butter recipe comes from. This is a recipe that I will make forever – it’s so comforting, cozy, very filling and soul warming.
I’ve taken that brown butter and have used it in so many ways. I’ve drizzled it on countless different soups, put it on roasted vegetables, used it for grilled cheese. It’s the best because it only takes a few drops to really make a huge impact. Swirling it through a creamy soup changes the flavor in the best way possible and adds the perfect hint of warm spice.
The base of this soup is foolproof and you can tailor it to your own preferences in so many ways. If you’re vegetarian, leave out the bacon and start with olive oil. You can even add more vegetables to the soup base (carrots, celery, etc) to make it more vegetable-heavy and change up the flavor a bit.
Any herbs on top are delicious. Plain yogurt, sour cream, creme fraiche – they all work for a creamy dollop into the soup.
Just don’t leave out the brown butter, whatever you do!
Annnnd all is right in the world.
Squash Soup with Curried Brown Butter
Squash Soup with Curried Brown Butter
- Heat the bacon in a stock pot over medium heat. Cook, stirring often, until crispy and the fat is all rendered. Remove the bacon with a slotted spoon and place it on a paper towel to remove excess grease.
- Add the onions and garlic to the pot with the bacon fat. Add a small pinch of salt and pepper. Cook until the onions soften, about 5 minutes.
- Stir in the butternut squash with another pinch of salt and pepper. Pour in the stock. Bring the mixture to a boil, then reduce it to a simmer. Cover and simmer for 15 to 20 minutes, or until the squash is tender.
- Carefully transfer the mixture to a blender and puree until smooth. Pour the soup back into the pot. Heat over low heat.
- Stir in the cream. Taste and season with more salt and pepper as needed.
- Serve immediately with a dollop of creme fraiche or yogurt, sprinkled with the bacon and drizzled with the brown butter.
curried brown butter
- Place the butter in a skillet and heat over medium heat. Cook and let the mixture bubble, stirring occasionally, until brown bits begin to appear on the bottom. Once the brown bits appear, stir in the curry powder. Turn off the heat and stir for another 30 seconds. Use for drizzling over the soup!
I’d like to swim in that golden soup sea.