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
- 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
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 pumpkin seeds and a pinch of nutmeg.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 315 | |
% Daily Value * | |
Total Fat23g | 29% |
Saturated Fat15g | 76% |
Cholesterol10mg | 3% |
Sodium624mg | 27% |
Total Carbohydrate28g | 10% |
Dietary Fiber5g | 19% |
Total Sugars6g | |
Protein7g | |
Vitamin C38mg | 189% |
Calcium114mg | 9% |
Iron5mg | 29% |
Potassium858mg | 18% |
*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.
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source by allrecipe
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