This squash soup with curried brown butter is one of our favorites. Rich, silky and creamy, it’s finished with crispy bacon and a drizzle of curried brown butter for an irresistible flavor boost.
We’re serving up a comforting bowl of squash today.
I’m definitely on a soup kick this season — expect several more recipes in the coming weeks. Soup is so versatile, filling and a great way to use up ingredients from the fridge.
This butternut squash soup gets an extra layer of flavor from diced bacon cooked until crispy. The finished soup is creamy and silky, then topped with curried brown butter for an intense, warm, spiced note. A little is enough — serve with crusty sourdough for dipping.
Butternut squash soup is one of my go-to favorites. When I’m short on time I’ll make a quick coconut curry version, and I also love smoky variations with gruyere and spicy chickpeas. For holidays I’ve served classic butternut soup in small shooter glasses — for this recipe I decided to elevate that familiar base.
Despite its simple appearance, this soup is built on big flavors. The bacon renders a smoky savoriness into the pot, and the toppings — fresh herbs, a spoonful of creme fraiche or plain yogurt, crunchy bacon bits and the curried brown butter — elevate every spoonful.
This curried brown butter is a game changer. I first discovered it years ago and have used it on soups, roasted vegetables and even grilled cheese. A few drops add warm spice and a toasty, nutty richness that transforms a creamy soup.
The brown butter concept came from a lentil soup I’ve loved for years. I’ve adapted the browned butter here because it pairs so well with squash — the curry powder adds that warm, fragrant finish that makes this recipe memorable.
I drizzle the brown butter sparingly; it packs a lot of flavor. Swirling a little into the soup at the end adds depth without overwhelming the delicate squash.
The base of this soup is flexible. To make it vegetarian, skip the bacon and use olive oil. Add extra vegetables like carrots or celery for more complexity. Top with herbs and a dollop of yogurt, sour cream or creme fraiche — all are great choices. But don’t skip the curried brown butter — it’s the finishing touch that defines the dish.
And just like that, dinner is perfect.
Squash Soup with Curried Brown Butter
Squash Soup with Curried Brown Butter
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Ingredients
- 3 slices bacon, diced
- 1 sweet onion, diced
- 4 garlic cloves, minced
- kosher salt and pepper
- 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
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Heat the bacon in a stockpot over medium heat. Cook, stirring occasionally, until crispy and the fat is rendered. Remove the bacon with a slotted spoon and drain on paper towels.
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Add the diced onion and minced garlic to the pot with the bacon fat. Season with a pinch of salt and pepper and cook until the onion softens, about 5 minutes.
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Stir in the cubed butternut squash, season again with salt and pepper, then pour in the stock. Bring to a boil, reduce to a simmer, cover and cook for 15 to 20 minutes until the squash is tender.
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Carefully transfer the mixture to a blender and puree until smooth, then return the soup to the pot and warm over low heat.
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Stir in the cream or coconut milk. Taste and adjust seasoning with salt and pepper.
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Serve immediately with a dollop of creme fraiche or yogurt, a sprinkle of crispy bacon and a drizzle of curried brown butter.
curried brown butter
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Place the butter in a skillet over medium heat. Let it bubble and foam, stirring occasionally, until brown bits form on the bottom and the butter becomes fragrant and nutty. Remove from heat, stir in the curry powder for about 30 seconds, then use immediately to drizzle over the soup.
Notes
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I’d happily dive into that golden soup sea.