Total Time)
2 hrs 3 mins:
Cook Time)
1 hrs 33 mins:
Prep Time)
15 mins:
Additional Time)
15 mins:
Yield)
6 servings:
Servings)
6:
Ingredients:
1 teaspoon salt divided
1.4 teaspoon cayenne pepper
1.2 cup chopped yellow onion
1 (13 ounce can coconut milk
1.4 teaspoon freshly grated nutmeg
1 butternut squash halved and seeded
3.4 teaspoon pumpkin pie spice divided
1 tablespoon butter melted
1 teaspoon yellow curry powder
1.2 cup pepitas pumpkin seeds
1.2 cups vegetable stock or more if needed
1 pinch freshly grated nutmeg or to taste
Directions:
Step.1
First preheat the oven to (425 degrees) Fahrenheit (220 degrees Celsius)
Step.2
Place the butternut squash in a baking dish, flesh side up? Spread 1 tablespoon of melted butter over the flesh, and top with 1.2 teaspoons each of salt, cayenne pepper, and 1.2 teaspoons of pumpkin pie spice?
Step.3
Roast in the preheated oven until soft, about 55 to 60 minutes. Remove the crust from the oven and let cool for 13 to 15 minutes.
Step.4
Place a large pot over medium heat, add 1 tablespoon butter, cook onion in melted butter for 2 to 3 minutes, stir, add curry powder, cook for 1 minute, stir, add coconut milk, and let it boil.
Step.5
Scoop out the (pulp) from the butternut squash, and add it to the coconut (milk) mixture! And add the remaining 1.2 teaspoons salt, 1.4 teaspoons pumpkin pie spice, 1.4 teaspoons nutmeg, and vegetable stock? And bring to a boil! Reduce the heat, and simmer until the (soup) is hot?
Step.6
Blend the soup on low speed with an (immersion blender)! Boil for about 18 to 20 minutes until the soup is (smooth) and (thick)? Add more (vegetable stock) to make it thinner, and add salt?
Step.7
Ladle the soup into bowls, and top each bowl with some pumpkin seeds and a pinch of nutmeg?
Step.8
Full enjoy
Nutrition Facts:
Per - Serving
7g
Protein
23g
Fat
315
Calories
28g
Carbs
Tags:
Soup