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Coconut Curry Butternut Squash Soup

Mint&Mangos

"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."
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Ingredients

2 h 3 m servings 315 cals
Original recipe yields 6 servings

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C).
  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.
  3. Roast in the preheated oven until tender, about 1 hour. Remove squash from oven and cool for 15 minutes.
  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.
  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.
  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.
  7. Ladle soup into bowls and top each with pepitas and a pinch of nutmeg.

Nutrition Facts


Per Serving: 315 calories; 22.8 g fat; 27.6 g carbohydrates; 6.5 g protein; 10 mg cholesterol; 624 mg sodium. Full nutrition

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Reviews

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YUM! I cooked the squash (I used Kabocha), the day before so putting it all together was a breeze. We don't like nutmeg so I sub cinnamon and turmeric instead YUM!!!! Used low fat coconut mil...

First time and I will do again and again....curry, nutmeg,cinnamon go perfect. I tried this also with sweet potatoes.

Delicious!!

Made exactly as written...my husband loved it so much that I'm making it again this week. The flavours were outstanding. Thank you for a great recipe!

Made the recipe just as published and it is wonderful. Will make it again!

I used acorn squash and chicken stock, my hubby doesn’t like nutmeg so left that out... it was yummy. The pumpkin seeds really made the dish for me

This is a great recipe. Can add enhancements as you like, but also good as is. I even like to add half of an apple!!! For a short cut, I buy the already bagged, chopped butternut squash, mic...

I added ground ginger as well

Added 1tsp minced garlic when I sautéed the onion and a little cinnamon because we love