Coconut Curry Butternut Squash Soup
Description
This coconut curry butternut squash soup recipe simmers roasted butternut squash with curry powder, onion, coconut milk, and a hint of grated nutmeg.
Ingredients
•
1 butternut squash, halved and seeded
•
1 tablespoon butter, melted
•
1 teaspoon salt, divided
•
3/4 teaspoon pumpkin pie spice, divided
•
1/4 teaspoon cayenne pepper
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1 tablespoon butter
•
1/2 cup chopped yellow onion
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1 teaspoon yellow curry powder
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1 (13 ounce) can coconut milk
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2 1/2 cups vegetable stock, or more if needed
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1/4 teaspoon freshly grated nutmeg
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1/2 cup pepitas (pumpkin seeds)
Directions
1
Preheat the oven to 425 degrees F (220 degrees C).
2
Place butternut squash in a baking dish, flesh-sides up. Brush 1 tablespoon melted butter over flesh; season with ½ teaspoon salt, ½ teaspoon pumpkin pie spice, and cayenne pepper.
3
Roast in the preheated oven until tender, about 1 hour. Cool for 15 minutes.
4
Place a large stockpot over medium heat; stir in 1 tablespoon butter until melted. Add onion; cook and stir for 2 minutes. Add curry powder; cook and stir for 1 minute. Stir in coconut milk; bring to a boil.
5
Scoop flesh from butternut squash; stir into coconut milk mixture. Stir in 2 ½ cups vegetable stock; season with remaining ½ teaspoon salt, remaining ¼ teaspoon pumpkin pie spice, and ¼ teaspoon nutmeg. Bring to a boil, reduce heat to low, and simmer until soup is heated through.
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; season with salt.
7
Divide soup among bowls; top servings with pumpkin seeds and 1 pinch nutmeg.