The Ultimate Fall Comfort: Curried Roasted Butternut Squash Soup with Homemade Bacon Pumpkin Seed Bread
Embrace the cozy essence of autumn with a bowl of this incredibly creamy and flavorful Curried Roasted Butternut Squash Soup, perfectly complemented by a rustic, easy-to-make Bacon Pumpkin Seed Bread. This isn’t just any fall soup; it’s a culinary journey that combines the sweet, earthy notes of roasted butternut squash with an exotic, warming curry spice. Each silky smooth spoonful offers a luxurious texture and a depth of flavor that is both comforting and invigorating, while the accompanying no-yeast bread, studded with savory bacon and crunchy pumpkin seeds, provides the ideal textural contrast and hearty satisfaction. Prepare to envelop your senses in the vibrant colors, inviting aromas, and soul-satisfying tastes of this seasonal masterpiece.
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!
Embrace the Flavors of Autumn: Butternut Squash, Reimagined
For many, the crisp air and changing leaves of autumn signal one undeniable culinary truth: it’s butternut squash soup season. This annual tradition of preparing a thick, rich, and sumptuously creamy butternut squash soup holds a special place in my home. Year after year, my go-to recipe for roasted butternut squash soup with bacon croutons has been a cherished favorite, delivering classic fall comfort with every spoonful. However, this year, I felt a creative spark ignite, prompting me to explore a new dimension for this beloved seasonal dish. I craved a twist, something to elevate the familiar to an extraordinary experience.
And so, I introduced a generous helping of curry powder to the mix, and the result? Pure culinary magic. The addition of curry transformed the soup into an absolute revelation, prompting an enthusiastic “holy WOW” from everyone who tasted it. It’s a flavor profile that’s both familiar and exhilarating, a perfect fusion of autumnal sweetness and vibrant spice that will undoubtedly become a new fall tradition.
Please note that some of the links below are affiliate links. If you make a purchase through one of these links, I will receive a small commission. Thank you for supporting Cake ‘n Knife!
The Exotic Twist: How Curry Elevates Butternut Squash
The subtle yet profound introduction of curry powder to this roasted butternut squash soup creates a flavor symphony that’s utterly captivating. It doesn’t just add spice; it amplifies the inherent sweetness of the squash, weaving in layers of earthy warmth and a gentle, aromatic complexity that dances on the palate. This innovative pairing transforms a classic comfort food into an unexpectedly sophisticated dish. It’s undeniably more warming and soul-satisfying than any traditional butternut squash soup I’ve made before, offering a unique depth that makes every spoonful a moment of pure bliss.
Before discovering the magic of modern kitchen appliances, achieving homemade soups with that desired “silly smooth” and thick consistency always seemed like an elusive culinary feat. The endless stirring, the meticulous blending attempts, the frustration of still finding lumps – it often deterred me from making these delicious, hearty meals from scratch. I yearned for that professional-grade smoothness without the monumental effort, a dream that felt just out of reach for a home cook.
The Game-Changer: My Vitamix Journey
My perspective on homemade soups, and indeed, on the entire realm of culinary possibilities, shifted dramatically the moment I was introduced to my very first Vitamix blender. For any avid home cook, a Vitamix isn’t just an appliance; it’s an aspirational piece of kitchen equipment, frequently spotted in the bustling kitchens of professional chefs and culinary enthusiasts alike. Its reputation for unparalleled power, durability, and sheer versatility precedes it, promising a level of performance that most standard blenders simply cannot match.
The moment I finally experienced a Vitamix in action, it was nothing short of a revelation. My initial reaction was a resounding “OH, so THIS is what a blender should truly be capable of!” It wasn’t merely blending; it was transforming ingredients with an efficiency and smoothness I had only ever dreamed of. The difference was immediate and palpable, turning what used to be a tedious, often frustrating task into an effortless and enjoyable part of the cooking process.
Seriously, witnessing my first smoothie come together in mere seconds, with an utterly creamy consistency, felt like a magical moment—a true testament to the Vitamix’s superior engineering.
Introducing the Vitamix E310 Explorian: Compact Powerhouse for Every Kitchen
While my original Ascent series Vitamix holds a special place in my heart, my excitement reached new heights with the introduction of the latest innovation from Vitamix. Allow me to present the remarkable and brand new Vitamix E310 Explorian Blender. This model isn’t just another addition to their esteemed lineup; it represents a significant leap forward in making high-performance blending accessible for everyday cooking.
So, what makes the Vitamix E310 Explorian so revolutionary and distinct? The answer lies in its ingenious design. This is Vitamix’s pioneering venture into a more compact, smaller-sized blender, a game-changer for kitchens where counter space is at a premium. Finally, home cooks can enjoy the legendary power, precision, and unwavering dependability of a full-sized Vitamix, all within a footprint that’s perfectly suited for daily use without overwhelming your countertop.
The E310 Explorian’s compact dimensions make it an ideal permanent fixture on my kitchen counter. Since welcoming it into my home, it has become an indispensable part of my daily routine. Its robust motor effortlessly tackles everything from my morning breakfast smoothies, ensuring a perfectly smooth start to the day, to preparing vibrant salsas, creamy dips, and even quickly chopping dinner vegetables for myself and “the Man.” Its intuitive design means it’s incredibly easy to operate, and perhaps even more impressively, it’s a breeze to clean—no tedious disassembling required, just a quick rinse and it’s ready for its next task.
Furthermore, the thoughtfully designed 48-ounce pitcher is a true asset. Its practical size means it fits seamlessly into my refrigerator, offering the ultimate convenience for meal prep. This allows me to whip up a base for this incredible curried butternut squash soup the day before a dinner party, refrigerate it, and simply warm it when guests arrive, making entertaining stress-free. The ability to blend in medium batches is perfect for everyday culinary needs, whether I’m cooking for four or simply preparing a delicious meal for two. For years, I’ve longed for a reliable, high-performance blender in a more manageable size, and the Vitamix E310 Explorian has truly answered that call, exceeding all expectations.
It’s clear I’m absolutely obsessed with this compact culinary wizard, and once you experience the sheer delight of preparing this ridiculously amazing soup—or any other creation—with it, you’ll undoubtedly share my enthusiasm. This blender genuinely transforms the cooking experience, making gourmet-level smoothness achievable right in your own kitchen.
Trust me.
table of contents
Toggle
This Recipe’s Must Haves
- Vitamix E310 Explorian Blender
- Le Creuset Signature Iron Handle Skillet
- Nordic Ware Prism 3 Piece Baking Sheet Set
Pin this Curried Roasted Butternut Squash Soup recipe for later!
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 Curried Butternut Squash Soup:
-
Prepare the Butternut Squash: Begin by preheating your oven to 400 degrees Fahrenheit (200°C). Carefully peel and deseed your large butternut squash, then chop it into uniform 1-inch cubes. Spread the squash cubes evenly across a rimmed baking sheet. Drizzle with a little olive oil (optional, but recommended for flavor) and season generously with salt and freshly ground black pepper. Roast in the preheated oven for 30 to 35 minutes, or until the squash is perfectly fork-tender and slightly caramelized. Thicker squash pieces might require a few extra minutes. Pro Tip: To efficiently manage your cooking time, begin preparing the bread dough while the squash is roasting. Once the squash is removed from the oven, you can easily increase the oven temperature to 425 degrees Fahrenheit (220°C) for the bread.
-
Initial Blend: Transfer the warm roasted butternut squash to your Vitamix blender. Add 1 tablespoon of butter and 1 tablespoon of heavy cream to the blender. Secure the lid and puree on high speed until the mixture is incredibly smooth and creamy, with no lumps remaining. This might take 30-60 seconds depending on your blender. Set this velvety puree aside while you prepare the aromatic base.
-
Crisp the Bacon: Heat a small sauté pan over medium-high heat. Once the pan is hot, add the chopped bacon slices. Cook the bacon, stirring occasionally, until it becomes wonderfully crispy and golden brown. Using a slotted spoon, remove the crispy bacon from the pan and transfer it to a plate lined with paper towels to drain excess fat. Reserve this crispy bacon for later use in the bread recipe, or as an optional garnish for the soup.
-
Sauté Aromatics: Leave approximately 1 teaspoon of the rendered bacon fat in the sauté pan (drain any excess if needed, or add a touch of olive oil if you prefer). Return the pan to medium-high heat. Add the chopped yellow onion and diced garlic cloves. Sauté, stirring frequently, until the onion softens and becomes translucent, and the garlic is fragrant, usually about 3 to 4 minutes. Be careful not to burn the garlic.
-
Final Blend & Seasoning: Remove the sautéed onion and garlic from the heat and add them to the Vitamix blender, joining the butternut squash puree. Now, incorporate the flavorful spices: 3/4 teaspoon curry powder, 1/4 teaspoon ground coriander, 1 teaspoon chili garlic paste, 1/2 cup chicken stock, and 1/4 cup coconut milk. Secure the lid and blend again on high speed until the soup is utterly smooth and all ingredients are fully combined. Taste and adjust seasoning with salt and pepper as needed. For an extra kick, add a pinch more chili garlic paste. Keep the soup warm over low heat on the stovetop or in a slow cooker until ready to serve.
-
Serve and Garnish: Ladle the warm, aromatic curried butternut squash soup into individual bowls. Offer additional heavy cream or a swirl of chili garlic paste on the side for guests to customize their bowls. Garnish generously with freshly chopped cilantro and a sprinkle of the reserved crispy bacon (if not using in the bread) or toasted pumpkin seeds. Serve immediately with warm slices of the Bacon Pumpkin Seed Bread.
To Make the Bacon Pumpkin Seed Bread:
-
Prepare for Baking: Preheat your oven to 425 degrees Fahrenheit (220°C). Lightly grease a baking sheet with cooking spray, butter, or a thin layer of olive oil to prevent sticking. Set the prepared baking sheet aside.
-
Mix the Dough: In a large mixing bowl, sift together the all-purpose flour, baking powder, and 1 teaspoon of salt. This ensures your dry ingredients are well-combined and lump-free, contributing to a light, airy bread texture. Gradually stir in the water until a shaggy dough forms. Continue to knead the dough directly in the bowl for a couple of minutes until it just comes together. Don’t worry if the dough feels a little sticky; this is normal for a no-yeast bread. Avoid over-kneading, as this can make the bread tough.
-
Form and Top the Bread: Turn the sticky dough out onto your greased baking pan. Using floured hands or a lightly oiled spatula, gently press and shape the dough until it forms an even layer, approximately 1/2 inch thick. Brush the top surface of the dough generously with olive oil. Then, evenly sprinkle with garlic powder and onion powder for an aromatic boost. Finally, firmly press the reserved chopped crispy bacon (from making the soup) and the toasted pumpkin seeds directly into the top of the dough. This ensures they adhere and create a delicious, textured crust.
-
Bake to Golden Perfection: Place the baking sheet in the preheated oven and bake for 25 minutes, or until the bread turns a beautiful golden brown on top and sounds hollow when tapped on the bottom. The bacon should be crispy, and the pumpkin seeds toasted to perfection. Allow the bread to cool slightly on a wire rack before slicing and serving. Enjoy warm alongside your curried butternut squash soup!