COCONUT CURRY BUTTERNUT SQUASH SOUP
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.
Provided by Mint&Mangos
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 2h3m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- 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.
- Roast in the preheated oven until tender, about 1 hour. Remove squash from oven and cool for 15 minutes.
- 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.
- 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.
- 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.
- Ladle soup into bowls and top each with pepitas and a pinch of nutmeg.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 27.6 g, Cholesterol 10.2 mg, Fat 22.8 g, Fiber 5.4 g, Protein 6.5 g, SaturatedFat 15.2 g, Sodium 624.3 mg, Sugar 5.8 g
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hailey meadows
[email protected]I didn't like this soup at all. The flavor was bland and the texture was watery.
Evans Sackey
[email protected]I thought this soup was just okay. It wasn't bad, but it wasn't anything special either.
SneakyTomato
[email protected]This soup is a bit too spicy for my taste, but I still enjoyed it. I think next time I'll use less curry powder.
Gavin kachelmuss
[email protected]I'm not a huge fan of butternut squash, but I really enjoyed this soup. The curry and coconut milk really balance out the flavor of the squash.
TIGER GAMER
[email protected]This soup is a great meal prep option. It's easy to make ahead of time and it reheats well.
monalisa ashlynn
[email protected]I love the creamy texture of this soup. It's so smooth and velvety.
ella Lane
[email protected]This soup is a little bit spicy, but not too much. It's just enough to give it a nice kick.
Barsha Adhikari
[email protected]I wasn't sure how I would feel about the combination of butternut squash and curry, but I was pleasantly surprised. The flavors go together really well and the soup is very flavorful.
Sonia Zazueta
[email protected]This soup is a great way to use up leftover butternut squash. I always have some on hand in the fall and winter, and this is a great way to use it up before it goes bad.
natsuky
[email protected]I love the vibrant orange color of this soup. It's so inviting and makes me want to eat it right away.
GAMIN WITH FAHIM
[email protected]This soup is a great way to warm up on a cold day. The curry and coconut milk give it a nice kick, and the butternut squash makes it filling and satisfying. I served it with a side of naan bread and it was the perfect meal.
Moment Mannan
[email protected]I was pleasantly surprised by how easy this soup was to make. I was expecting it to be more time-consuming, but it came together in just over an hour. The hardest part was peeling and chopping the butternut squash, but that was made easier by using a
Sunny Budhwan
[email protected]This soup is absolutely delicious! The butternut squash is perfectly sweet and the curry adds a wonderful depth of flavor. I also love the addition of coconut milk, which makes the soup creamy and rich. I will definitely be making this soup again and