Creamy Curried Roasted Butternut Squash Soup with Savory Bacon Pumpkin Seed Bread
Embrace the cozy flavors of autumn with this incredibly creamy and richly spiced Curried Roasted Butternut Squash Soup, elevated with a delightful curry twist. This sumptuous soup boasts a silky-smooth texture, making it the perfect partner for an effortlessly easy, no-yeast bread studded with crispy bacon and crunchy pumpkin seeds. Prepare to be thoroughly warmed and utterly satisfied with every luxurious spoonful of this ultimate fall meal.
Disclosure: This post is sponsored by Vitamix! While I was compensated and given product in exchange for this post, as always, all opinions and the recipe are my own. Thanks for supporting the brands that support Cake ‘n Knife!
The Irresistible Allure of Butternut Squash Soup for Fall
For many, the arrival of fall immediately conjures images of vibrant foliage, crisp air, and comforting, hearty meals. Among these, butternut squash soup holds a special place, a true emblem of the season’s bounty. I’ve made it a cherished tradition in my home to prepare a rich and creamy butternut squash soup every autumn, typically my classic roasted butternut squash soup with bacon croutons. This year, however, I felt a creative spark ignite, prompting me to venture beyond the familiar and introduce an exciting new dimension to this beloved dish.
That spark led me to a generous addition of curry powder to the mix, and the result was nothing short of extraordinary. The subtle warmth and complex aromatics of curry transform the natural sweetness of the butternut squash, creating a flavor profile that is both familiar and excitingly new. This curried version isn’t just a twist; it’s an enhancement that deepens the comfort and adds a truly unique character to an already adored seasonal favorite. It’s a culinary revelation that perfectly captures the essence of fall in every spoonful.
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Why This Curried Butternut Squash Soup is Your New Fall Obsession
The beauty of this creamy, dreamy curried butternut squash soup lies in how the curry flavor uniquely amplifies the inherent richness of the butternut squash. It’s an absolutely divine combination, offering an even more profound sense of warmth and comfort than the traditional roasted butternut squash soup I’ve been perfecting for years. The spices from the curry powder, coupled with a hint of chili garlic paste, create a harmonious blend that is both invigorating and deeply soothing. Each bite offers a complex dance of sweet, savory, and subtly spicy notes, making this soup an incredibly satisfying experience. I genuinely never imagined a soup could encapsulate so much of autumn’s charm and comforting embrace in a single, exquisite taste.
For a long time, the idea of creating homemade, thick, and perfectly smooth soups seemed like an insurmountable challenge. The endless stirring, the quest for that ideal velvety texture without any lumps – it always felt just out of reach in my home kitchen. I’d try various methods, but the results often fell short of the restaurant-quality smoothness I craved. That is, until a game-changing appliance entered my life and revolutionized my approach to soup-making.
The Vitamix Difference: Achieving Silky Smooth Soups
My journey to consistently smooth and rich soups began with the introduction of my very first Vitamix blender. A Vitamix is truly one of those kitchen appliances that every passionate home cook dreams of owning. It’s the high-performance blender you often spot in professional chef kitchens, revered for its robust power and unparalleled versatility. Its capabilities are nothing short of astounding, making everything from smoothies to hot soups with incredible efficiency.
When I first experienced the power of a Vitamix, it was a genuine “aha!” moment. I distinctly remember thinking, “OH, so *this* is what a blender is truly capable of!” The sheer force and precision of the blades transform ingredients into textures I never thought possible with a home appliance. It was a magical moment when my first smoothie came together in mere seconds, perfectly creamy and lump-free, a stark contrast to my previous blending experiences.
While I absolutely adore my initial Ascent series Vitamix, my excitement reached new heights with the release of the latest Vitamix product line. Allow me to introduce you to the remarkable new Vitamix E310 Explorian Blender.
The Vitamix E310 Explorian: Compact Power for Everyday Cooking
You might be wondering, “What makes this new blender so revolutionary and different?” The most significant innovation is its size. This is Vitamix’s first truly compact blender, finally offering a machine that is perfectly proportioned for daily use without compromising any of the raw power, reliability, and precision that Vitamix is renowned for. Its smaller footprint means it fits perfectly on my kitchen counter, ready for action at a moment’s notice.
Since welcoming the E310 Explorian into my kitchen, it has become an indispensable part of my daily routine. From whipping up invigorating breakfast smoothies to preparing zesty salsas, creamy dips, and quickly chopping dinner vegetables for both myself and my husband, this blender handles it all with ease. Its intuitive design makes it incredibly user-friendly, and perhaps best of all, cleaning it is a breeze – you don’t even need to disassemble it entirely for a thorough wash. This everyday convenience is a major advantage for busy households.
Furthermore, the 48-ounce pitcher is ideally sized to fit comfortably in my refrigerator. This feature is particularly useful, allowing me to prepare the soup base a day in advance for an upcoming dinner party or simply for a quick weeknight meal. The ability to blend in medium batches is incredibly convenient for everyday cooking, whether I’m making dinner for four or just for “me and the Man.” I’ve genuinely been waiting for a reliable, high-performance small blender like this for a very long time, and the E310 Explorian has exceeded all my expectations.
It’s safe to say I’m utterly obsessed with this fantastic little machine, and once you experience how effortlessly it helps you create this ridiculously amazing soup, you’ll undoubtedly share my enthusiasm. Trust me on this – the results speak for themselves, transforming even the most challenging recipes into simple, enjoyable culinary endeavors.
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Essential Tools for This Recipe
To ensure your Curried Roasted Butternut Squash Soup and Bacon Pumpkin Seed Bread turn out perfectly, here are the key kitchen tools I recommend:
- Vitamix E310 Explorian Blender: For achieving that unbelievably smooth soup texture.
- Le Creuset Signature Iron Handle Skillet: Ideal for cooking bacon and sautéing aromatics.
- Nordic Ware Prism 3 Piece Baking Sheet Set: Perfect for roasting butternut squash and baking the savory bread.
Don’t forget to Pin this Curried Roasted Butternut Squash Soup recipe for your next cozy fall meal!
Curried Roasted Butternut Squash Soup with Bacon Pumpkin Seed Bread
Ingredients
- 1/2 large butternut squash chopped into 1-inch cubes
- 1 Tbsp butter
- 1 Tbsp heavy cream
- 3 slices bacon chopped
- 1/3 yellow onion chopped
- 2 garlic cloves diced
- 3/4 tsp curry powder
- 1/4 tsp ground coriander
- 1 tsp chili garlic paste
- 1/2 cup chicken stock
- 1/4 cup coconut milk
- Salt & pepper
- Garnish: chopped cilantro
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp salt
- 1 cup water
- 1 Tbsp olive oil
- 1 tsp garlic powder
- 1/4 tsp onion powder
- Cooked bacon reserved from making the soup see instructions
- 1/3 cup toasted pumpkin seeds
Instructions
To Make the Soup:
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Preheat your oven to 400°F (200°C). Arrange the chopped butternut squash on a rimmed baking sheet. Season generously with salt and pepper. Roast for 30-35 minutes, or until the squash is tender when pierced with a fork (thicker pieces may require a few extra minutes). Pro Tip: While the squash is roasting, take this time to prepare your bread dough. Once the squash is done, you’ll increase the oven temperature to 425°F (220°C) for the bread.
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Carefully transfer the roasted squash to your Vitamix blender. Add 1 tablespoon of butter and 1 tablespoon of heavy cream. Blend on high until the mixture is completely smooth and velvety. Set this luscious butternut squash puree aside.
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Heat a small sauté pan over medium-high heat. Add the chopped bacon and cook until it is wonderfully crispy. Using a slotted spoon, remove the bacon from the pan and place it on a paper towel-lined plate to drain off excess fat. Reserve this crispy bacon for your bread.
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Leave approximately 1 teaspoon of bacon fat in the sauté pan. Add the chopped yellow onion and diced garlic to the pan, keeping the heat at medium-high. Sauté for about 3 to 4 minutes, until the onion becomes soft and translucent and the garlic is fragrant.
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Remove the sauté pan from the heat and add the onion and garlic mixture to the blender with the butternut squash puree. Incorporate the curry powder, ground coriander, chili garlic paste, chicken stock, and coconut milk. Puree again until the soup reaches your desired consistency – smooth and creamy. Taste and season with additional salt and pepper as needed. Keep the soup warm while you prepare the bread.
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Serve the hot soup immediately, alongside slices of the homemade bread. Offer extra heavy cream and chili garlic paste for drizzling, allowing guests to customize their bowl. Garnish each serving with a sprinkle of freshly chopped cilantro for a burst of freshness.
To Make the Bread:
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Preheat your oven to 425°F (220°C). Lightly grease a baking sheet with cooking spray or a thin layer of butter, and set it aside.
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In a large mixing bowl, sift together the all-purpose flour, baking powder, and 1 teaspoon of salt. Gradually stir in the water until a dough forms. Knead the dough gently in the bowl for a couple of minutes until it comes together. The dough will have a slightly sticky texture.
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Turn the dough out onto your greased baking pan. Using your hands, press and spread the dough evenly until it is approximately 1/2 inch thick. Drizzle the surface of the dough with olive oil, then sprinkle generously with garlic powder and onion powder. Finally, press the reserved crispy chopped bacon from the soup preparation and the toasted pumpkin seeds firmly into the top of the dough.
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Bake the bread for 25 minutes, or until it turns a beautiful golden brown and is cooked through. Once baked, slice and serve warm with your delicious curried butternut squash soup.
Serving Suggestions & Customization
This Curried Roasted Butternut Squash Soup and Bacon Pumpkin Seed Bread combination is a meal in itself, perfect for a cozy fall evening. For an even more indulgent experience, consider adding a dollop of crème fraîche or a swirl of plain Greek yogurt to your soup before serving. A sprinkle of toasted pepitas (pumpkin seeds) or a drizzle of your favorite chili oil can also add a delightful textural contrast and a kick of flavor. The bacon pumpkin seed bread is excellent served warm, perhaps with a side of extra virgin olive oil for dipping. It’s also incredibly versatile and can be enjoyed on its own as a savory snack.
Why Roast Your Butternut Squash?
Roasting the butternut squash before blending is a crucial step that significantly deepens its flavor. The high heat of the oven caramelizes the natural sugars in the squash, creating a rich, sweet, and slightly nutty taste that simply boiling or steaming can’t achieve. This caramelization is what gives the soup its complex base flavor, allowing the curry spices to truly shine without overpowering the natural sweetness of the squash. It’s a small step that makes a huge difference in the overall depth and deliciousness of the soup.
Make-Ahead Tips for Easy Entertaining
One of the best features of this curried butternut squash soup is how well it holds up as a make-ahead dish. You can prepare the entire soup (steps 1-4) a day or two in advance and store it in an airtight container in the refrigerator. When ready to serve, gently reheat the soup on the stovetop over medium-low heat, stirring occasionally, until it’s warmed through. You might need to add a splash more chicken stock or coconut milk to achieve the perfect consistency if it has thickened too much. The bacon pumpkin seed bread is also excellent freshly baked, but you can prepare the dough in advance and keep it covered in the fridge for a few hours before baking, or even bake it ahead and gently rewarm it in the oven before serving.
Conclusion: Your New Fall Favorite Awaits
This Curried Roasted Butternut Squash Soup with Bacon Pumpkin Seed Bread isn’t just a recipe; it’s an experience. It brings together the quintessential tastes and comforts of autumn with an exciting, aromatic twist. The velvety smoothness of the soup, achieved effortlessly with a powerful blender like the Vitamix E310 Explorian, paired with the savory crunch of the homemade bacon and pumpkin seed bread, creates a meal that is both satisfying and memorable. Whether you’re hosting a fall gathering or simply seeking a soul-warming dish for a quiet evening, this recipe promises to deliver pure comfort and incredible flavor. So, grab your ingredients, fire up your oven, and prepare to fall in love with your new favorite fall dish!