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.

Recipe Summary

prep:
15 mins
cook:
1 hr 33 mins
additional:
15 mins
total:
2 hrs 3 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • 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.

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

  • 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.

  • 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.

  • 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.

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

Nutrition Facts

315 calories; protein 6.5g; carbohydrates 27.6g; fat 22.8g; cholesterol 10.2mg; sodium 624.3mg. Full Nutrition
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Reviews (58)

Most helpful positive review

Rating: 5 stars
09/24/2017
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 milk so not to naughty .thank you for this fabulous fall soup Read More
(9)

Most helpful critical review

Rating: 3 stars
10/23/2018
Needs to be a bit more spicy. Also adding some potato would make it a bit more filling and less sweet. Read More
80 Ratings
  • 5 star values: 68
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/24/2017
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 milk so not to naughty .thank you for this fabulous fall soup Read More
(9)
Rating: 5 stars
11/09/2017
This is the best recipe for butternut squash soup ever! It was a huge hit everyone loved it. The only change I made was to add about 2 tablespoons of fresh grated ginger. Amazing! Read More
(7)
Rating: 5 stars
10/02/2019
Let you in on a little secret I discovered while making this soup....if you did nothing but follow the first 3 steps of this recipe, you would have a delicious side dish of butternut squash to serve with any meat. When I tasted the squash after coming out of the oven, I could have stopped right then and there!! But...I wanted to try this soup in it's entirety and so glad I did. We loved it. Except for adding some ginger and allspice I kept every thing else the same. Thanks so much, Mint and Mangos, for a great soup/side dish (2 in 1) recipe!! Read More
(4)
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Rating: 5 stars
12/16/2016
Easy to make and delicious exactly as written (except that where I live, coconut milk comes in 14 oz cans). The immersion blender made it a nice, smooth texture. Read More
(2)
Rating: 5 stars
10/17/2019
This will be a staple in my house! I made it with pumpkin instead of butternut squash, and I added 2 tablespoons of peanut butter. It was fantastic. Read More
(2)
Rating: 5 stars
04/06/2018
Delicious!! Read More
(2)
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Rating: 5 stars
11/01/2018
This soup was amazing! First time making squash soup. I had an abundance of butternut squash from my garden this year and I am glad I decided to try this recipe! I did not add the extra nutmeg as we are not huge fans of it. I thought the amount in the pumpkin pie spice was perfect. I roasted the squash seeds and put those on top of the soup. We had spinach, apple, onion and sharp cheddar grilled cheese with it. Delicious! Read More
(2)
Rating: 5 stars
03/17/2018
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! Read More
(1)
Rating: 5 stars
03/16/2018
Made the recipe just as published and it is wonderful. Will make it again! Read More
(1)
Rating: 3 stars
10/23/2018
Needs to be a bit more spicy. Also adding some potato would make it a bit more filling and less sweet. Read More