Butternut Squash Soup with Red Curry Croutons

Well we survived midterms [Ed. note: Anyone get the license plate of that truck that hit us?] and now, more importantly, it's two weeks until Thanksgiving!

It is never too soon to plan the meal. Right now I have a rough menu outline, but so far the only certainty is that this soup will start the evening off, either in a bowl or as soup shooters (shot glass).

Have made a bazillion different kinds of butternut squash soup over the years, but this is "The One." Velvety, flavorful, filling, but not heavy. You'll swear there's cream in there. There isn't. You can even make this dairy-free/vegan by omitting the butter and substituting olive oil. Full disclosure, I tend to tinker with recipes to tailor it to my or the BF's taste, but this recipe, didn't change a thing [Ed. note: wut].

The soup works well on its own, but if you want to kick the flavor up a notch I suggest adding the red curry croutons. (Butternut squash and red curry are a match made in heaven.) Another handy tip, I find the hand-immersion blender very convenient, but if you want a truly smooth, velvet consistency, break out the big guns, your "serious" blender, and mix like you mean it.

PS: Don't want to give away any secrets, but someone's birthday is coming up [Ed. note: wut]. Last year I didn't mess around and broke out Batman and the Joker for a positively killer caramel apple cake (www.moveablefeast.me/blog/caramel-apple-cake).

PPS: Marlowe is very happy if you voted!

Adapted from: Corky, Lori, Dana and Tracy Pollan, The Pollan Family Table (soup) and Woks of Life (croutons)
Number of servings: makes about 2 quarts (4-6)

Ingredients

• 2 tablespoons unsalted butter
• 1 cup finely chopped yellow onion
• ½ cup peeled and chopped carrots
• ​2 cloves garlic, minced
• 1 teaspoon finely grated fresh ginger
  
• 7 cups peeled, seeded, and diced butternut squash, cut into 1-inch cubes
• 4 cups low-sodium vegetable broth
• 2 pinches ground nutmeg
• Kosher salt

Optional Topping

• 2 tablespoons raw or roasted shelled pumpkin seeds (pepitas) I like roasted, salted.

Curry Butter Croutons

• ½  loaf crusty bread, such as sourdough
• 2 tablespoons butter, at room temperature [Ed. note: ROOM TEMPERATURE]
• ½-1  tablespoon red curry paste (depends on your spice level)
• ½  tablespoon honey

Directions

1. In a large stockpot over medium heat, melt the butter. Add onion and carrots and sauté until they begin to soften, about 5 minutes. Add garlic and ginger and stir for 30 seconds. Add the butternut squash and cook, stirring frequently, for 5 minutes.
2. Pour in vegetable broth and bring to a boil. Reduce heat to low and cook uncovered, stirring occasionally, until vegetables are soft, 15 to 20 minutes.
3. Remove the stockpot from the heat and allow soup to cool until no longer steaming. Working in batches, ladle the soup into a blender (place a towel on top when blending to avoid hot splashes) or food processor and blend on high until smooth. Pour pureed soup into a clean pot. (As an alternative you can use a handheld immersion blender and blend soup in the pot.)
4. Return soup to the heat and add nutmeg, 2 teaspoons of kosher salt, and black pepper to taste. Stir to blend well and simmer until hot.
5. Ladle soup into individual bowls and top each serving with 1 teaspoon of pumpkin seeds and croutons (if using). 

Curry Butter Croutons

1. Preheat oven to 425 °F.
2. Cut bread into thick slices. Combine the softened butter, red curry paste, and honey in a small bowl, and mix until thoroughly combined.
3. Spread the toast slices with butter and bake until light golden brown, flipping slices once halfway through to ensure both sides are evenly toasted.
4. Cut into croutons, and serve over the soup.