Coconut Curry Butternut Squash Soup


Very filling and even a little zesty, 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.

Prep Time:
15 mins
Cook Time:
1 hr 33 mins
Additional Time:
15 mins
Total Time:
2 hrs 3 mins
6 servings


  • 1 butternut squash, halved and seeded

  • 1 tablespoon butter, melted

  • 1 teaspoon salt, divided

  • ¾ teaspoon pumpkin pie spice, divided

  • ¼ teaspoon cayenne pepper

  • 1 tablespoon butter

  • ½ cup chopped yellow onion

  • 1 teaspoon yellow curry powder

  • 1 (13 ounce) can coconut milk

  • 2 ½ cups vegetable stock, or more if needed

  • ¼ teaspoon freshly grated nutmeg

  • ½ cup pepitas (pumpkin seeds)

  • 1 pinch freshly grated nutmeg, or to taste


  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 pumpkin seeds and a pinch of nutmeg.

Nutrition Facts (per serving)

315 Calories
23g Fat
28g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 315
% Daily Value *
Total Fat 23g 29%
Saturated Fat 15g 76%
Cholesterol 10mg 3%
Sodium 624mg 27%
Total Carbohydrate 28g 10%
Dietary Fiber 5g 19%
Total Sugars 6g
Protein 7g
Vitamin C 38mg 189%
Calcium 114mg 9%
Iron 5mg 29%
Potassium 858mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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