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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, plus more if needed
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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
Coconut Curry Butternut Squash Soup
Very filling and even a little zesty, this butternut squash soup is a decadent appetizer. Butternut squash is hearty on its own, but the coconut milk curry makes the mixture truly rich. Serve with a warm baguette.
Nutrition Information
201
Calories
43g
Carbohydrates
19g
Protein
433mg
Potassium
9g
Fiber
9g
Sugar
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