Coconut Curry Butternut Squash Soup

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 pumpkin seeds and a pinch of nutmeg.