Viral Dish! Coconut Curry Butternut Squash Soup

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Coconut Curry Butternut Squash Soup

"Very filling and even a bit naughty, this butternut squash soup is a decadent appetizer. Butternut squash is hearty on its own, however the coconut milk makes the combination really rich. Serve with a heat baguette."

Ingredients :

1 butternut squash, halved and seeded
1 tablespoon butter, melted
1 teaspoon salt, divided
3/4 teaspoon pumpkin pie spice, divided
1/4 teaspoon cayenne pepper
1 tablespoon butter
1/2 cup chopped yellow onion
1 teaspoon yellow curry powder
1 (13 ounce) can coconut milk
2 half cups vegetable stock, or more if wished
1/four teaspoon freshly grated nutmeg
half of cup pepitas (pumpkin seeds)
1 pinch freshly grated nutmeg, or to flavor

Instructions :

Prep : 15M	Cook : 6M	Ready in : 2H3M

Preheat oven to 425 ranges F (220 ranges C).
Place butternut squash in a baking dish, flesh aspect up. Brush 1 tablespoon melted butter over the flesh and top with half of teaspoon salt, half of teaspoon pumpkin pie spice, and cayenne pepper.
Roast inside the preheated oven until gentle, about 1 hour. Remove squash from oven and cool for 15 minutes.
Place a huge stockpot over medium warmth; upload 1 tablespoon butter. Cook and stir onion inside the melted butter for two mins. 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 half of teaspoon salt, 1/four teaspoon pumpkin pie spice, vegetable inventory, and 1/four teaspoon nutmeg. Bring to a boil, lessen warmness to low, and simmer until soup is heated thru.
Blend soup the use of an immersion blender on low speed. Simmer till soup is clean and thickened, about 20 mins extra. Add greater vegetable stock for a thinner consistency and season with salt.
Ladle soup into bowls and pinnacle each with pepitas and a pinch of nutmeg.

Notes :

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