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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Hagar Wahdan
[email protected]Overall, this soup was a disappointment. I would not recommend it.
sujonaaktar sujonaaktar
[email protected]This soup was a waste of time and ingredients. It was watery and flavorless.
Asini Destiny
[email protected]The soup was bland and lacked flavor. I had to add a lot of salt and pepper to make it palatable.
Ramchand Kumar
[email protected]This soup was a little too spicy for my taste. I would recommend using less curry powder if you don't like spicy food.
Wajid Detho
[email protected]I added some chopped chicken to this soup, and it was a great addition. It made the soup even more hearty and satisfying.
Tanzeel Baba
[email protected]This soup is a great way to use up leftover butternut squash. It's also a really healthy and filling meal.
Ward Alkhatib
[email protected]I'm not a huge fan of butternut squash, but this soup was really good. The coconut curry flavor was really unique and tasty.
Sajid Gondal
[email protected]This soup was easy to make and turned out delicious. I used a little less curry powder than the recipe called for, and it was still plenty flavorful.
Ofgaha Alemu
[email protected]This is the best butternut squash soup I've ever had. The curry spices add a nice depth of flavor, and the coconut milk makes it extra creamy.
Mungai NGUGI Daniel
[email protected]I love the creamy texture of this soup. The coconut milk and butternut squash create a really rich and flavorful broth.
TheMiner Sisters
[email protected]This soup was a hit with my family! The flavors of the coconut curry and butternut squash were perfectly balanced, and the soup was creamy and satisfying. I will definitely be making this again.