Creamy Coconut Curry Butternut Squash Soup Recipe

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
• 1 tablespoon butter
• 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)

Instructions

1. Preheat your oven to 425 degrees F (220 degrees C).
2. Place the butternut squash in a baking dish, flesh-sides up. Brush with 1 tablespoon of melted butter, then season with ½ teaspoon of salt, ½ teaspoon of pumpkin pie spice, and a pinch of cayenne pepper.
3. Roast in the preheated oven for about 1 hour, or until tender. Let cool for 15 minutes.
4. In a large stockpot over medium heat, melt 1 tablespoon of butter. Add the onion and cook, stirring occasionally, for 2 minutes. Stir in the curry powder and cook for 1 minute. Pour in the coconut milk and bring to a boil.
5. Scoop the flesh from the roasted butternut squash and stir it into the coconut milk mixture. Add 2 ½ cups of vegetable stock, then season with the remaining ½ teaspoon of salt, ¼ teaspoon of pumpkin pie spice, and ¼ teaspoon of nutmeg. Bring to a boil, then reduce heat to low and simmer until the soup is heated through.
6. Using an immersion blender, blend the soup on low speed until smooth. Simmer for about 20 minutes more, until the soup thickens. If you prefer a thinner consistency, add more vegetable stock. Season with salt to taste.
7. Divide the soup among bowls and garnish with pumpkin seeds and a pinch of nutmeg.

Nutrition

• Calories: 315 kcal
• Fat Content: 23 g
• Fiber Content: 5 g
• Sugar Content: 6 g
• Sodium Content: 624 mg
• Protein Content: 7 g
• Cholesterol Content: 10 mg
• Carbohydrate Content: 28 g
• Saturated Fat Content: 15 g
• Unsaturated Fat Content: 0 g