Aromatic Butternut Squash Bisque Complemented with Tangy Curry Croutons

Indulge in the ultimate winter comfort with a bowl of piping-hot soup that will warm your soul and melt away the frosty chill. Our butternut squash bisque, lovingly crafted with the rich and velvety flavors of roasted butternut squash, delicately balanced spices, and a hint of sweetness, promises a delightful sensory experience. To elevate this divine creation, we present tangy curry croutons that add a delightful crunch and a burst of aromatic curry goodness with every spoonful.

In our early years, “soup” largely represented one of two things. It was predominantly a Chinese-style bone broth, either chicken, pork, or fish-based, studded with daikon chunks and/or tofu. The other version was a seldom indulgence in canned soups like chicken noodle or a hearty beef and vegetable variant that my sister Sarah and I used to whip up after school.

As our culinary skills evolved and we became more involved in the kitchen, we realized that the most satisfying soups were the ones needing the least effort. Alas, such recipes are not easy to come across! The real allure is in the simplicity of chopping a few key ingredients, casting them into a pot, and letting the heat do its magic for hours on end. That’s when the soup reaches its divine zenith!

Our discovery of the Vitamix’s Ascent Series blender has revolutionized our soup-making adventures. It’s robust, noiseless, and oddly enough, makes us feel slightly guilty about our underutilized immersion blender languishing at the back of our cabinet. The Vitamix blender simplifies your soup process down to a science. Toss everything in, hit that power button, and voila! Within minutes, you are dishing out a bowl of velvety, piquant, hearty butternut squash soup with a hint of curry.

The Revelation of Curry Butter Croutons

With such an easy soup recipe, you’re left with plenty of time to brainstorm about flavorful complements and toppings—particularly, CURRY BUTTER CROUTONS.

The first taste of these croutons had me stunned and wondering why it took so long to unite these two culinary delights. They are, without a doubt, a PERFECT match. So perfect, in fact, that I’ve found myself smearing this luscious blend on my morning toast, coupled with eggs, avocado, and bacon, for a sensational breakfast lift.

Now, let’s shift our focus back to the star of the show: the aromatic butternut squash soup. It also serves as an impressive appetizer for your Thanksgiving celebration!

Ready, set, blend!


For the Soup:

  • 2 small to medium butternut squash (peeled, de-seeded, and cut into 1-inch chunks)
  • salt & pepper
  • olive oil
  • 3-5 cups hot chicken or vegetable stock (adjust to your preference of soup consistency)
  • 3 tablespoons red curry paste
  • 1 cup coconut milk
  • 1 teaspoon salt
  • 1 lime (cut into wedges for serving)
  • chopped cilantro (for garnish)
  • red chilies (optional garnish)

For the Curry Butter Croutons:

  • 1 loaf crusty bread (such as sourdough)
  • 4 tablespoons butter (at room temperature)
  • 1 tablespoon red curry paste
  • 1 tablespoon honey


  1. Begin by preheating your oven to 400 degrees F. Arrange the prepared butternut squash on a baking sheet lined with parchment paper. Season with salt, pepper, and generously drizzle with olive oil. Proceed to roast the squash for about 50 minutes until tender and slightly crisp.
  2. Once the squash is ready, add it to your blender along with half the broth, curry paste, coconut milk, and salt. Blend until you achieve a creamy consistency. Gradually add more broth as needed, ensuring there are no trapped air bubbles.
  3. Decant the blended soup into a serving pot or crock, stirring in the leftover stock if required.
  4. For the curry butter croutons, slice the bread thickly. In a small bowl, combine the softened butter, red curry paste, and honey, blending until fully mixed. Slather this mix onto the bread slices and bake at 425 degrees F until they turn a light golden brown. Ensure to flip the slices midway for even toasting.
  5. Slice the toasted bread into croutons and serve atop the soup. Garnish with cilantro, lime wedges, and a scattering of red chilies if desired.
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