Coconut Curry Butternut Squash Soup

Very filling and even a little naughty, this butternut squash soup is a decadent appetizer. Butternut squash is hearty on its own, but the coconut milk makes the mixture truly rich. Serve with a warm baguette.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 33 mins
• Total Time: 1 hr 48 mins
• Calories: 315 Calories

Ingredients

• 1 tablespoon butter
• 1 tablespoon butter, melted
• ¼ teaspoon freshly grated nutmeg
• ¼ teaspoon cayenne pepper
• 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
• ½ cup chopped yellow onion
• ¾ teaspoon pumpkin pie spice, divided
• 2 ½ cups vegetable stock, or more if needed
• ½ cup pepitas (pumpkin seeds)

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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 7

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