For a vegan version, substitute the butter with coconut oil. If you don't have pumpkin pie spice, you can use a blend of cinnamon, ginger, nutmeg, and allspice. Roasting the butternut squash brings out its natural sweetness, but you can also steam or boil it if you're short on time.
Coconut Curry Butternut Squash Soup
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PREP TIME15 mins
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COOK TIME1 hrs 33 mins
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TOTAL TIME2 hrs 3 mins
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SERVING6 People
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VIEWS367
Embrace the warmth of autumn with this Coconut Curry Butternut Squash Soup. The sweetness of roasted butternut squash dances with the exotic spice of yellow curry and the creamy richness of coconut milk, creating a symphony of flavors that will tantalize your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol10 mg
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Fiber5 g
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Protein7 g
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Saturated Fat15 g
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Sodium624 mg
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Sugar6 g
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Fat23 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 0 mins Preheat oven to 425 degrees F (220 degrees C).
02 Step
Recipe View 5 mins 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.
03 Step
Recipe View 1 hrs 15 mins Roast in the preheated oven until tender, about 1 hour. Remove squash from oven and cool for 15 minutes.
04 Step
Recipe View 3 mins 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.
05 Step
Recipe View 5 mins 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.
06 Step
Recipe View 20 mins 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.
07 Step
Recipe View 2 mins Ladle soup into bowls and top each with pumpkin seeds and a pinch of nutmeg.
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Coleman Mcglynnsporer
Jan 1, 2025This soup is amazing! The combination of flavors is perfect, and it's so easy to make.
Kacie Hartmannjacobs
Apr 10, 2024My family loved this soup! Even my picky eaters asked for seconds.
Jovany Labadie
Mar 31, 2024I added a touch of ginger and it really enhanced the curry flavor. Definitely a keeper!