How to Make Coconut Curry Butternut Squash Soup - A Step-by-Step Guide

Soup season is here, and what better way to warm up than with a comforting bowl of Coconut Curry Butternut Squash Soup? This aromatic and velvety soup is the perfect dish for a cozy night in, and the combination of sweet butternut squash, creamy coconut milk, and bold curry spices makes for a truly unforgettable flavor experience. Whether you're a longtime fan of curry or looking to expand your culinary horizons, this recipe is sure to become a new favorite in your soup rotation.

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Ingredients

  • 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

Information

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

  • Preheat oven to 425 degrees F (220 degrees C).
  • 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 pumpkin seeds and a pinch of nutmeg.
  • Nutrition

    315 cal.

    • Total Fat: 23g
    • Saturated Fat: 15g
    • Cholesterol: 10mg
    • Sodium: 624mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 5g
    • Total Sugars: 6g
    • Protein: 7g
    • Vitamin C: 38mg
    • Calcium: 114mg
    • Iron: 5mg
    • Potassium: 858mg