Curried Butternut Squash Soup with Garlic Pita Croutons

It’s only been winter for a few weeks and I’m already spending my days in fleece-lined leggings and/or wrapped up in a blanket with the thickest wool socks on imaginable. When I left for work yesterday it was -4 degrees, and the high for the day was under 20. After going outside to clear off my car from our most recent snowfall, my fingers got so cold they were numb and in pain. So, to summarize: I’m cold. To the max. 

Let the soup games begin.

I made several versions of this soup all winter long last year using whatever red, orange, yellow, and/or white produce we had in the house. I never followed a recipe, but the end result was always a silky smooth, spicy, orange-hued soup. Also known as the only meal to bring you back from the brink of joining forces with Mr. Snowmeiser and turning everything to snow in your clutch. 

To make this pot of soup you start by sauteing butternut squash, carrots, and onion until they begin to brown. If you like things extra fiery,you can add in a chili pepper at this point, too. Then you’ll add in plenty of warm wintry spices in the form of curry powder, red curry paste, cumin, and turmeric. The whole shebang gets boiled in broth, pureed, then made extra silky with the addition of canned of coconut milk. 

You could stop there and have a soup perfect for sipping out of mugs or thermoses, serving in bread bowls (do this!!), and being used as a vehicle for dunking endless slices of thick, crusty bread or naan. Maybe even add some chopped cilantro and crumbled goat cheese on top (my favs). You could do that. Really, it would be great. 

But if you happen to have a bag of pita chips in your pantry, perhaps even an old bag that’s down to mostly broken pieces and crumbs, you need to make these salted garlic pita croutons. NEED to.  They are the soup cracker of my dreams, and I will forever long for them when passed a little package of boring old crackers to eat with my soup. Dramatic, I know. But these are seriously good. 

All you need to make them is: pita chips, olive oil, salt, and garlic powder. Relieve a little stress by whacking the living daylights out of some pita chips, toss them in the oil, salt, and garlic, then bake until they’re golden. 

If you’re living in a frozen wasteland of icy nightmares, you need to add this soup to your dinner rotation, ASAP. Even if you’re living somewhere mildly cold, this soup will help warm your soul and fill your belly with creamy, spicy goodness this season. I might be going on an impromptu enchilada and soup only diet, because I’m craving all things warm, smoky, and filling this time of year. 

If you make this soup, let me know how it turns out! Leave a comment here or take a picture and tag me on Facebook or Instagram. Stay warm, friends!

Curried Butternut Squash Soup with Garlic Pita Croutons

Chelsea Colbath

A silky smooth curry-spiced butternut squash soup topped with crunchy, garlic-infused pita chip croutons.

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Servings 4

Ingredients

  

Soup

• 2 Tablespoons olive or coconut oil
• 2 medium carrots
• 1 medium red or yellow onion
• 1 medium butternut squash
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 Tablespoon Red Curry Paste*
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 4 cups vegetable or chicken stock
• 1 15- ounce can coconut milk
• cilantro and goat cheese for serving (optional)

Garlic Pita Croutons

• 4 cups crushed pita chips
• 2 Tablespoons olive oil
• 1/4 teaspoon salt
• 1 teaspoon garlic powder

Instructions

 

• 1. Put a large soup pot on the stove over medium heat and preheat the oven to 325 degrees Fahrenheit (if making croutons).
• 2. Roughly chop the carrots and onion, and add them to the pot with the oil. As the carrot and onion start to cook, peel and chop the butternut squash, and add it to the pot.
• 3. Cook vegetables for 6-10 minutes, stirring occasionally, until vegetables start to brown. Add all spices, and stir to combine.
• 4. Pour vegetable stock into the pot and bring to a boil. Let cook for 5 minutes, then turn off the heat.
• 5. As soon as the soup is cool enough to handle, transfer it to a food processor or blender and blend until smooth. Transfer pureed soup back into the pot and stir in coconut milk. Keep soup warm on low heat until croutons are done baking.
• 6. Line a sheet pan with parchment paper, and put all crouton ingredients onto the pan. Use your hands to toss the crushed pita bits in the oil and seasonings. Bake for 10-12 minutes, or until golden brown and fragrant.
• 7. Serve soup as is or with croutons, chopped cilantro, and crumbled goat cheese.

Notes

*Red Chili Paste varies significantly in heat and salt content based on the brand you buy. I recommend tasting the soup and adding extra salt, and more heat in the form of cayenne powder or hot sauce, if desired. Chili paste can be found in the asian/international aisle of your grocery store, usually in a small glass jar or tuna-sized can.