Rating: 5 stars
83 Ratings
  • 5 star values: 72
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

cook:
1 hr 33 mins
additional:
15 mins
total:
2 hrs 3 mins
prep:
15 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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