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

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.