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–+ servings
Benjamin

Quick and Cozy Coconut Curry Butternut Squash Soup

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!
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Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Servings: 4 -6 servings
Course: Soup
Cuisine: Fusion
Ingredients Method Notes

Ingredients
  

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

Method
 

Step 1: Roast the Squash
  1. Preheat your oven to 425°F (220°C).
  2. Place the squash halves flesh side up in a baking dish.
  3. Brush the squash with melted butter and sprinkle with ½ teaspoon salt, ½ teaspoon pumpkin pie spice, and cayenne pepper.
  4. 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
  1. Heat 1 tablespoon of butter in a large stockpot over medium heat.
  2. Add the onion and sauté for 2 minutes.
  3. Stir in the curry powder and cook for another minute to release its fragrance.
Step 3: Combine Ingredients
  1. Pour in the coconut milk and bring to a boil.
  2. Add the roasted squash, remaining ½ teaspoon salt, ¼ teaspoon pumpkin pie spice, vegetable stock, and nutmeg to the pot.
  3. Stir everything together and let it simmer gently.
Step 4: Blend the Soup
  1. Use an immersion blender to puree the soup until smooth. Alternatively, blend it in batches in a countertop blender.
  2. Adjust the consistency with additional vegetable stock if desired.
Step 5: Simmer and Serve
  1. Simmer the blended soup for another 15–20 minutes to let the flavors meld.
  2. 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.
 

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