Coconut curry butternut squash soup

    Coconut curry butternut squash soup

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    2hr3min


    1 person made this

    About this recipe: Roasted butternut squash is simmered with curry, coconut milk and a hint of spice in this warm and comforting soup perfect for weeknights.

    Ingredients
    Serves: 6 

    • 1 butternut squash, halved and seeded
    • 1 tablespoon butter, melted
    • 1 teaspoon salt, divided
    • 3/4 teaspoon pumpkin pie spice, divided (see note)
    • 1/4 teaspoon cayenne pepper
    • 1 tablespoon butter
    • 85g chopped yellow onion
    • 1 teaspoon yellow curry powder
    • 1 (400g) tin coconut milk
    • 600ml vegetable stock, or more if needed
    • 1/4 teaspoon freshly grated nutmeg
    • 70g pumpkin seeds
    • 1 pinch freshly grated nutmeg, or to taste

    Method
    Prep:15min  ›  Cook:1hr33min  ›  Extra time:15min  ›  Ready in:2hr3min 

    1. Preheat oven to 220 C / Gas 7.
    2. 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.
    3. Roast in the preheated oven until tender, about 1 hour. Remove squash from oven and cool for 15 minutes.
    4. 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 the boil.
    5. 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 the boil, reduce heat to low, and simmer until soup is heated through.
    6. Blend soup using a stick 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.
    7. Ladle soup into bowls and top with pumpkin seeds and a pinch of nutmeg.

    Pumpkin pie spice:

    This can be bought online or made by combining 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground allspice.

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