Coconut Curry Butternut Squash Soup

Coconut Curry Butternut Squash Soup
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs 33 mins
  • TOTAL TIME
    2 hrs 3 mins
  • SERVING
    6 People
  • VIEWS
    367

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

  • Carbohydrate
    28 g
  • Cholesterol
    10 mg
  • Fiber
    5 g
  • Protein
    7 g
  • Saturated Fat
    15 g
  • Sodium
    624 mg
  • Sugar
    6 g
  • Fat
    23 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View 0 mins Preheat oven to 425 degrees F (220 degrees C).

Image Step 02
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.

Image Step 03
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.

Image Step 04
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.

Image Step 05
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.

Image Step 06
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.

Image Step 07
07 Step

Recipe View 2 mins Ladle soup into bowls and top each with pumpkin seeds and a pinch of nutmeg.

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.

Maudie Steuber

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 122 Ratings)
Total Reviews: (3)
  • Coleman Mcglynnsporer

    This soup is amazing! The combination of flavors is perfect, and it's so easy to make.

  • Kacie Hartmannjacobs

    My family loved this soup! Even my picky eaters asked for seconds.

  • Jovany Labadie

    I added a touch of ginger and it really enhanced the curry flavor. Definitely a keeper!

LEAVE A REVIEW

Please Rate