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.
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
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Method Prep:15min › Cook:1hr33min › Extra time:15min › Ready in:2hr3min
Preheat oven to 220 C / Gas 7.
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 the 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 the boil, reduce heat to low, and simmer until soup is heated through.
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.
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.