Ingredients
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1 butternut squash, halved and seeded
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1 tablespoon butter, melted
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1 teaspoon salt, divided
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¾ teaspoon pumpkin pie spice, divided
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¼ teaspoon cayenne pepper
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1 tablespoon butter
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½ cup chopped yellow onion
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1 teaspoon yellow curry powder
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1 (13 ounce) can coconut milk
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2 ½ cups vegetable stock, or more if needed
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¼ teaspoon freshly grated nutmeg
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½ cup pepitas (pumpkin seeds)
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1 pinch freshly grated nutmeg, or to taste
Directions
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Preheat oven to 425 degrees F (220 degrees C).
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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.
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Roast in the preheated oven until tender, about 1 hour. Remove squash from oven and cool for 15 minutes.
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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.
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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.
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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.
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Ladle soup into bowls and top each with pumpkin seeds and a pinch of nutmeg.
Nutrition Facts (per serving)
315 | Calories |
23g | Fat |
28g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 315 | |
% Daily Value * | |
Total Fat 23g | 29% |
Saturated Fat 15g | 76% |
Cholesterol 10mg | 3% |
Sodium 624mg | 27% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 5g | 19% |
Total Sugars 6g | |
Protein 7g | 13% |
Vitamin C 38mg | 42% |
Calcium 114mg | 9% |
Iron 5mg | 29% |
Potassium 858mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.