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.
Ingredients
- butternut squash, halved and: 1 piece (seeded)
- butter: 1 Tbsp (melted)
- salt: 1 tsp (divided)
- pumpkin pie spice: 0.75 tsp (divided)
- cayenne pepper: 0.25 tsp
- butter: 1 Tbsp
- yellow onion: 0.5 cup (chopped)
- yellow curry powder: 1 tsp
- coconut milk: 1 can (13 ounce can)
- ½ cups vegetable stock: 2 piece (if needed)
- freshly grated nutmeg: 0.25 tsp
- pepitas (pumpkin seeds): 0.5 cup
- pinch freshly grated nutmeg: 1 piece (to taste)
Metric Conversion
Stages of cooking
-
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.
