Ingredients
6
6 servings
- •1 butternut squash, halved and seeded
- •1 tablespoon butter, melted
- •1 teaspoon salt, divided
- •0.75 teaspoon pumpkin pie spice, divided
- •0.25 teaspoon cayenne pepper
- •1 tablespoon butter
- •0.5 cup chopped yellow onion
- •1 teaspoon yellow curry powder
- •1 (13 ounce) can coconut milk
- •2.5 cups vegetable stock, or more if needed
- •0.25 teaspoon freshly grated nutmeg
- •0.5 cup pepitas (pumpkin seeds)
- •1 pinch freshly grated nutmeg, or to taste
Instructions
- 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 pumpkin seeds and a pinch of nutmeg.
Nutritional Facts
Per 6 servings
- Calories: 315
- Carbohydrate: 28g
- Fat: 23g
- Fiber: 5g
- Protein: 7g
- Sugar: 6g
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