Curried Roasted Butternut Squash Soup with Bacon Pumpkin Seed Bread
Sumptuous roasted butternut squash is combined with coconut milk and curry to create a flavorful, simple soup ideal for serving two to four people! Served up with bacon pumpkin seed no-yeast bread, this is a family favorite every year.
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ingredients
Curried Butternut Squash Soup
- 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
Bacon Pumpkin Seed Bread
- 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:
- Preheat oven to 400 degrees. Place chopped squash on a rimmed baking sheet. Season with salt and pepper. Roast for 30-35 minutes, or until fork tender (if you have a thicker squash it may take a little longer). Pro Tip: while the squash is baking, prep the bread dough. Once the squash is done, increase the temp to 425 degrees for the bread.
- Add the roasted squash to the Vitamix blender with 1 Tbsp butter and 1 Tbsp heavy cream. Puree until smooth and set aside.
- Heat a small sauté pan over medium-high heat. When hot add bacon and cook until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate to drain.
- Leave 1 tsp bacon fat in the saute pan. Add onion and garlic over medium-high heat. Sauté until the onion is soft and tender, approximately 3 to 4 minutes.
- Remove from heat and add to the blender with the butternut squash puree. Add in the curry powder. coriander, chili garlic paste, chicken stock and coconut milk. Puree until the soup is smooth. Season with salt and pepper to taste. Keep warm.
- Serve the soup with bread, heavy cream and chili garlic paste to taste. Garnish with freshly chopped cilantro.
To make the bread:
- Preheat oven to 425 degrees. Grease a baking sheet with a light coat of cooking spray or butter, and set aside.
- Sift together flour, baking powder and 1 tsp salt into a large bowl. Stir in water and knead in the bowl for a couple of minutes. The dough will be a little sticky.
- Turn out the dough on a greased baking pan and press it out until it’s approximately 1/2 inches thick. Coat the dough with olive oil, then sprinkle with garlic powder and onion powder. Press the reserved chopped bacon from the soup and toasted pumpkin seeds into the top of the dough.
- Bake for 25 minutes, until golden brown.