If you’re craving a cozy, flavorful bowl of comfort food, look no further than the Roasted Butternut Squash & Carrot Soup with Crispy Bacon and Curry Recipe. This vibrant soup combines the natural sweetness of roasted butternut squash and carrots with the rich creaminess of coconut milk, all enhanced by warming curry spices and topped with irresistibly crispy bacon. It’s a perfect way to brighten up chilly days and impress family or friends with minimal fuss.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to this soup’s magic. Each item plays a key role: veggies provide sweetness and body, spices bring warmth, and bacon adds that savory crunch.
- Butternut squash: The star of the show, roasted to deepen its naturally sweet, nutty flavor and create a silky texture.
- Carrots: Add earthy sweetness and a lovely orange hue, balancing the squash beautifully.
- Red bell pepper: Brings subtle fruity notes and color contrast to the mix.
- Onion: Gives depth and a gentle savory backbone when roasted.
- Garlic cloves: Roasted whole for mellowed, aromatic sweetness that enhances every spoonful.
- Olive oil: Helps everything roast up golden and adds subtle richness.
- Salt & pepper: Essential for seasoning and bringing out all the flavors.
- Vegetable stock or water with Better Than Bouillon: Creates the perfect base, building layers of flavor.
- Coconut milk: Adds creamy smoothness and a tropical undertone that makes the soup luxuriously rich.
- Curry powder: The warm, fragrant spice blend that ties everything together beautifully.
- Bacon slices: Crispy bacon offers irresistible texture and a smoky, salty pop that contrasts perfectly with the soup’s sweetness.
How to Make Roasted Butternut Squash & Carrot Soup with Crispy Bacon and Curry Recipe
Step 1: Prepare your oven and veggies
Preheat your oven to 425º F, setting the stage for a gorgeous roast. Peel and dice your butternut squash and carrots into evenly sized pieces for consistent roasting. Halve the red bell pepper, remove seeds and ribs, then place skin side up on your sheet pan. Slice the onion and toss it alongside the garlic cloves. This mix of vegetables, once roasted, brings out a natural sweetness and caramelized depth that forms the foundation of this soup.
Step 2: Season and roast the vegetables
Drizzle olive oil over the veggies and season with salt and pepper. This simple coating ensures even roasting and flavor distribution. Roast for 15 minutes initially, then remove the pan to give everything a gentle toss. Nestle the bacon slices right on top of the vegetables—this ingenious step lets the bacon crisp while absorbing delicious veggie flavors. Pop the pan back into the oven for another 25-30 minutes until the bacon is perfectly crisp and the vegetables are delightfully tender.
Step 3: Simmer the curry base
While the vegetables and bacon are roasting, warm your water or vegetable stock in a large pot over medium heat. Stir in the curry powder and let the mixture come to a gentle simmer. This step activates the spices, infusing the broth with that signature curry warmth that complements the sweetness of the roasted veggies.
Step 4: Blend to creamy perfection
When your veggies are ready, carefully transfer them to a blender or food processor in batches. Add about half a can of coconut milk with each batch—this not only helps the blending process but also builds the soup’s silky texture. If you prefer, an immersion blender works wonderfully right in the pot. Blend until smooth and combine with the simmering curry broth, stirring until you have a lush, creamy soup that’s bursting with flavor.
Step 5: Finish with crispy bacon topping
Remove the bacon from the sheet pan once cooled and crumble it into bite-sized pieces. Add these crispy crowns atop each bowl of soup just before serving to deliver that punch of smoky crunch that takes this Roasted Butternut Squash & Carrot Soup with Crispy Bacon and Curry Recipe from simple to spectacular.
How to Serve Roasted Butternut Squash & Carrot Soup with Crispy Bacon and Curry Recipe
Garnishes
The crispy bacon is a must-have garnish, adding texture and flavor contrast. For an extra touch, sprinkle fresh chopped cilantro or a swirl of coconut cream. A dash of chili flakes can bring in a subtle heat if you love a little kick.
Side Dishes
This soup pairs beautifully with crusty artisan bread or warm naan for dipping. A simple green salad or roasted chickpeas adds freshness and crunch without overwhelming the soup’s complex flavors.
Creative Ways to Present
Serve this soup in rustic bowls and top with bacon crumbles and a drizzle of coconut milk for visual appeal. For entertaining, pour it into mini soup shooters garnished with a single crispy bacon piece for a fun appetizer. Experiment with adding a dollop of yogurt or a sprinkle of toasted pumpkin seeds for delightful variations.
Make Ahead and Storage
Storing Leftovers
Place any leftover soup in an airtight container and refrigerate for up to 4 days. The flavors actually deepen overnight, making it a great candidate for next-day meals.
Freezing
This soup freezes wonderfully! Transfer cooled soup to freezer-safe containers, leaving a little space for expansion. Freeze for up to 3 months. Avoid freezing with the bacon topping; add fresh bacon when serving.
Reheating
Gently warm the soup over low to medium heat on the stove, stirring occasionally to prevent sticking. If it thickens too much, add a splash of water or broth to adjust the consistency. Top with freshly crumbled bacon before serving for that perfect finish.
FAQs
Can I make this soup vegan?
Absolutely! Simply omit the bacon or use a plant-based bacon alternative. The soup itself is rich and flavorful enough to stand on its own without meat.
What type of curry powder works best?
Use a mild to medium curry powder to complement the natural sweetness of the vegetables without overpowering them. Feel free to experiment, but avoid very hot or smoky blends for balanced flavor.
Can I use fresh cream instead of coconut milk?
You can, but coconut milk adds a subtle sweetness and tropical note that fresh cream won’t replicate. If you use cream, reduce the cooking temperature slightly to avoid curdling.
Is it necessary to roast the bacon with the vegetables?
This technique allows the bacon to crisp nicely and infuses flavors into the veggies. You can cook bacon separately if preferred, but roasting them together saves time and enhances the dish.
Can I prepare parts of this soup in advance?
Yes! Roast the vegetables ahead and store them in the fridge. When ready, reheat and blend with coconut milk and stock, then finish with crispy bacon right before serving.
Final Thoughts
If you want a soup that feels like a warm hug in a bowl, this Roasted Butternut Squash & Carrot Soup with Crispy Bacon and Curry Recipe is your go-to. It’s vibrant, comforting, and packed with flavors that dance together in perfect harmony. Give it a try—you’ll wonder how you ever lived without it!
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Roasted Butternut Squash & Carrot Soup with Crispy Bacon and Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
Description
This Roasted Butternut Squash & Carrot Soup is a creamy, flavorful blend of roasted vegetables and coconut milk, enriched with a hint of curry and topped with crispy bacon. Perfect for a cozy meal, it combines the natural sweetness of butternut squash, carrots, and red bell pepper with savory spices and a touch of smokiness from bacon, creating a comforting and hearty soup.
Ingredients
Vegetables
- 1 medium butternut squash, peeled and diced
- 3 carrots, peeled and diced
- 1 red bell pepper, halved, stem, seeds, and white parts removed
- 1 medium onion, peeled and sliced
- 3–4 cloves garlic, whole
Other Ingredients
- Drizzle of olive oil
- Salt & pepper, to taste
- 2 cups water or vegetable stock (or water plus Better Than Bouillon)
- 1 (15 oz) can coconut milk
- 1 tablespoon curry powder
- 4 slices bacon
Instructions
- Preheat Oven: Preheat your oven to 425º F (220º C) to prepare for roasting the vegetables and bacon.
- Prepare Vegetables: Peel and dice the butternut squash and carrots, then place them on a sheet pan. Cut the red bell pepper in half lengthwise, remove the stem, seeds, and white membranes, and place skin side up on the sheet pan. Add the sliced onion and whole garlic cloves to the pan as well.
- Season and Oil: Drizzle olive oil lightly over the vegetables on the sheet pan. Season with salt and pepper to taste, ensuring an even coating for roasting.
- Roast Vegetables and Bacon – First Roast: Roast the vegetables in the oven for 15 minutes to start softening them.
- Roast Vegetables and Bacon – Second Roast: Remove the sheet pan from the oven, toss the diced vegetables to promote even cooking, and lay the bacon slices on top of the vegetables. Return the pan to the oven and roast another 25-30 minutes until the vegetables are tender and the bacon is fully cooked and crispy.
- Simmer Stock and Curry: About 5 minutes before the roasting is complete, pour the water or vegetable stock along with the curry powder into a large pot. Heat over medium heat until it begins to simmer gently.
- Remove Bacon and Cool: Take the sheet pan out of the oven, remove the cooked bacon slices, and set them aside on a plate to cool. Once cooled, crumble the bacon for later topping.
- Blend Vegetables: In batches, add the roasted vegetables to a food processor or blender. Add about half the can of coconut milk to help the blending process achieve a smooth puree. Blend until smooth and transfer the pureed mixture to the simmering pot. Repeat until all vegetables are blended. Alternatively, use an immersion blender directly in the pot with the vegetables and coconut milk to blend in place.
- Finish Soup: Stir the pureed soup until smooth and combine. Continue heating until it is steaming hot and ready to serve.
- Serve: Ladle the soup into bowls and top each with crumbled crispy bacon for a perfect savory finish.
Notes
- The roasting process brings out the natural sweetness of the butternut squash and carrots, enhancing the soup’s flavor.
- Using coconut milk adds creaminess without dairy, making the soup suitable for lactose intolerant individuals.
- If you prefer a vegetarian option, omit the bacon and use vegetable stock only.
- The curry powder adds a warm, mild spiciness; adjust the amount to taste.
- Using an immersion blender simplifies the blending process, avoiding multiple batches.
