Coconut Curry Butternut Squash Soup

Roasted butternut squash is simmered with curry powder, onion, coconut milk, and a hint of nutmeg in this warm and comforting soup perfect for weeknights.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 1 hr 50 mins
• Calories: 315 Calories

Ingredients

• 1 tablespoon butter
• 1 tablespoon butter, melted
• 1 teaspoon salt, divided
• 1 butternut squash, halved and seeded
• 1 (13 ounce) can coconut milk
• 1 pinch freshly grated nutmeg, or to taste
• 1 teaspoon yellow curry powder
• 0.25 teaspoon freshly grated nutmeg
• 0.25 teaspoon cayenne pepper
• 0.5 cup chopped yellow onion
• 0.75 teaspoon pumpkin pie spice, divided
• 2.5 cups vegetable stock, or more if needed
• 0.5 cup pepitas (pumpkin seeds)

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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