Description
Warm up with this creamy, flavorful Coconut Curry Butternut Squash Soup. The perfect balance of roasted squash, aromatic spices, and velvety coconut milk makes this soup a fall and winter favorite. Whether you’re hosting a cozy dinner or enjoying a solo bowl of comfort, this recipe will leave you craving seconds!
Ingredients
Scale
For the Soup:
- 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, for desired consistency)
- ¼ teaspoon freshly grated nutmeg
For Garnish:
- ½ cup pepitas (pumpkin seeds)
- 1 pinch freshly grated nutmeg (optional)
Instructions
Step 1: Roast the Squash
- Preheat your oven to 425°F (220°C).
- Place the squash halves flesh side up in a baking dish.
- Brush the squash with melted butter and sprinkle with ½ teaspoon salt, ½ teaspoon pumpkin pie spice, and cayenne pepper.
- Roast for about 1 hour or until the flesh is tender. Let it cool for 15 minutes before scooping out the flesh.
Step 2: Sauté Aromatics
- Heat 1 tablespoon of butter in a large stockpot over medium heat.
- Add the onion and sauté for 2 minutes.
- Stir in the curry powder and cook for another minute to release its fragrance.
Step 3: Combine Ingredients
- Pour in the coconut milk and bring to a boil.
- Add the roasted squash, remaining ½ teaspoon salt, ¼ teaspoon pumpkin pie spice, vegetable stock, and nutmeg to the pot.
- Stir everything together and let it simmer gently.
Step 4: Blend the Soup
- Use an immersion blender to puree the soup until smooth. Alternatively, blend it in batches in a countertop blender.
- Adjust the consistency with additional vegetable stock if desired.
Step 5: Simmer and Serve
- Simmer the blended soup for another 15–20 minutes to let the flavors meld.
- Ladle the soup into bowls and garnish with pepitas and a pinch of nutmeg, if desired.
Notes
- Storage: Store leftover soup in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months.
- Spice Level: Adjust cayenne pepper to your taste for a milder or spicier kick.
- Serving Suggestions: Pair with crusty bread, a side salad, or a dollop of yogurt for added creaminess.
- Substitutions: Use chicken stock instead of vegetable stock for a richer flavor. Coconut oil can replace butter for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 1 hour 35 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: Fusion