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Coconut Curry Butternut Squash Soup

Rated as 4.81 out of 5 Stars
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."
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Ingredients

2 h 3 m servings 315
Original recipe yields 6 servings

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 27.6 6.5 10 624 Full nutrition

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Reviews

Read all reviews 56
  1. 70 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

Needs to be a bit more spicy. Also, adding some potato would make it a bit more filling and less sweet.

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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...

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!

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 s...

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

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.

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.

I did this in my electric pressure cooker. I first peeled and removed the seeds from the butternut squash and quartered it. I cooked it in 1 cup of chicken broth for 12 minutes and allowed to na...

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!