Coconut Curry Butternut Squash Soup

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 425 degrees F (220 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place butternut squash in a baking dish, flesh-sides up. Brush 1 tablespoon melted butter over flesh; season with ½ teaspoon salt, ½ teaspoon pumpkin pie spice, and cayenne pepper.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Roast in the preheated oven until tender, about 1 hour. Cool for 15 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Place a large stockpot over medium heat; stir in 1 tablespoon butter until melted. Add onion; cook and stir for 2 minutes. Add curry powder; cook and stir for 1 minute. Stir in coconut milk; bring to a boil.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Scoop flesh from butternut squash; stir into coconut milk mixture. Stir in 2 ½ cups vegetable stock; season with remaining ½ teaspoon salt, remaining ¼ teaspoon pumpkin pie spice, and ¼ teaspoon nutmeg. Bring to a boil, reduce heat to low, and simmer until soup is heated through.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': '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; season with salt.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Divide soup among bowls; top servings with pumpkin seeds and 1 pinch nutmeg.'}

📊 Nutrition Facts

Per serving (6 servings total)