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Coconut Curry Butternut Squash Soup
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Prep Time:
15 minutes
Cook Time:
93 minutes
Total Time:
123 minutes
Cozy curry-coconut butternut squash soup: a comforting weeknight delight.
Ingredients:
  • 1 butternut squash, halved and seeded
  • 1 tablespoon butter, melted
  • 1 teaspoon salt, divided
  • 0.75 teaspoon pumpkin pie spice, divided
  • 0.25 teaspoon cayenne pepper
  • 0.5 cup chopped yellow onion
  • 1 teaspoon yellow curry powder
  • 1 (13 ounce) can coconut milk
  • 2.5 cups vegetable stock, or more if needed
  • 0.25 teaspoon freshly grated nutmeg
  • 0.5 cup pepitas (pumpkin seeds)
  • 1 pinch freshly grated nutmeg, or to taste
Instructions:
  • Heat your oven to a toasty 425 degrees F (220 degrees C).
  • In a baking dish, arrange butternut squash flesh side up. Drizzle with 1 tablespoon of melted butter and sprinkle with 1/2 teaspoon of salt, 1/2 teaspoon of pumpkin pie spice, and a dash of cayenne pepper.
  • Roast the squash in the preheated oven for about 1 hour until tender. Remove from the oven and let it cool for 15 minutes.
  • In a large stockpot over medium heat, melt 1 tablespoon of butter. Saute the onion in the butter for 2 minutes. Add the curry powder and continue to cook and stir for 1 minute. Pour in the coconut milk and bring to a boil.
  • Combine the scooped butternut squash flesh with the coconut milk mixture. Stir in 1/2 teaspoon salt, 1/4 teaspoon pumpkin pie spice, vegetable stock, and 1/4 teaspoon nutmeg. Bring to a boil, then simmer on low until the soup is heated through.
  • Puree the soup with an immersion blender on low until smooth. Cook over low heat for an additional 20 minutes until thickened. If desired, adjust consistency with more vegetable stock and season with salt to taste.
  • Serve the soup in bowls garnished with pumpkin seeds and a sprinkle of nutmeg on top.

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