Name: Coconut Curry Butternut Squash Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Butternut squash, halved and seeded - 1; Butter, melted - 1 tablespoon; Salt, divided - 1 teaspoon; Pumpkin pie spice, divided - ¾ teaspoon; Cayenne pepper - ¼ teaspoon; Butter - 1 tablespoon; Chopped yellow onion - ½ cup; Yellow curry powder - 1 teaspoon; Coconut milk - 1 (13 ounce) can; Vegetable stock, or more if needed - 2 ½ cups; Freshly grated nutmeg - ¼ teaspoon; Pepitas (pumpkin seeds) - ½ cup; Freshly grated nutmeg, or to taste - 1 pinch

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Curry Butternut Squash Soup

1. Butternut squash, halved and seeded - 1

2. Butter, melted - 1 tablespoon

3. Salt, divided - 1 teaspoon

4. Pumpkin pie spice, divided - ¾ teaspoon

5. Cayenne pepper - ¼ teaspoon

6. Butter - 1 tablespoon

7. Chopped yellow onion - ½ cup

8. Yellow curry powder - 1 teaspoon

9. Coconut milk - 1 (13 ounce) can

10. Vegetable stock, or more if needed - 2 ½ cups

11. Freshly grated nutmeg - ¼ teaspoon

12. Pepitas (pumpkin seeds) - ½ cup

13. Freshly grated nutmeg, or to taste - 1 pinch

How to cook deliciously - Coconut Curry Butternut Squash Soup

1. Stage

Preheat oven to 425 degrees F (220 degrees C).

2. Stage

Place butternut squash in a baking dish, flesh side up. Brush 1 tablespoon melted butter over the flesh and top with 1/2 teaspoon salt, 1/2 teaspoon pumpkin pie spice, and cayenne pepper.

3. Stage

Roast in the preheated oven until tender, about 1 hour. Remove squash from oven and cool for 15 minutes.

4. Stage

Place a large stockpot over medium heat; add 1 tablespoon butter. Cook and stir onion in the melted butter for 2 minutes. Add curry powder; cook and stir for 1 minute. Stir in coconut milk; bring to a boil.

5. Stage

Scoop flesh from the butternut squash and add to coconut milk mixture; mix in remaining 1/2 teaspoon salt, 1/4 teaspoon pumpkin pie spice, vegetable stock, and 1/4 teaspoon nutmeg. Bring to a boil, reduce heat to low, and simmer until soup is heated through.

6. Stage

Blend soup using an immersion blender on low speed. Simmer until soup is smooth and thickened, about 20 minutes more. Add more vegetable stock for a thinner consistency and season with salt.

7. Stage

Ladle soup into bowls and top each with pumpkin seeds and a pinch of nutmeg.