Coconut Curry Butternut Squash Soup Recipe

Recipesfull introduces to you: More Soup Recipes. (Coconut Curry Butternut Squash Soup Recipe). Very filling and even a little naughty, 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.

Brief

Prep 15 mins

Cook: 1hr33 mins

Additional: 15 mins

Total: 2hrs3 mins

Servings: 6

Yield: 6 servings

Coconut Curry Butternut Squash Soup Recipe

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

Instant Pot Chicken and Tortilla Soup

Soup, Stew and Chili

Directions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 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.

Step 3

Roast in the preheated oven until tender about 1 hour. Remove squash from oven and cool for 15 minutes.

Step 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.

Step 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.

Step 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.

Step 7

Ladle soup into bowls and top each with pepitas and a pinch of nutmeg.

Nutritional Information

Coconut Curry Butternut Squash Soup Recipe

Servings Per Recipe:6

Calories: 315.4

% Daily Value *

Protein: 6.5g 13%

Carbohydrates: 27.6g 9%

Dietary Fiber: 5.4g 22%

Sugars: 5.8g

Fat: 22.8g 35%

Saturated Fat: 15.2g 76%

Cholesterol: 10.2mg 3%

Vitamin A Iu: 18711.9IU 374%

Niacin Equivalents: 4.1mg 31%

Vitamin B6: 0.3mg 21%

Vitamin C: 37.8mg 63%

Folate: 64.9mcg 16%

Calcium: 114.3mg 11%

Iron: 5.3mg 29%

Magnesium: 150.9mg 54%

Potassium: 857.9mg 24%

Sodium: 624.3mg 25%

Thiamin: 0.2mg 22%

Calories From Fat: 205.2

*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.