Years ago, I drove from New Jersey to Oklahoma to make a batch of this salad for one of my friends. A friend of mine in Dallas received this salad overnight, and she really adores it. Unsurprisingly, I pack it in dry ice. On party rye with lettuce, thinly sliced onions, dill (or sweet) pickles, and mayo for lunch, or with pea soup and a sandwich for supper, it’s quick, easy, and delicious for a cocktail party. It’s all right. Yummy!!! Additionally, avoid altering the components because the salad won’t taste the same.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 33 mins |
| Additional Time: | 15 mins |
| Total Time: | 2 hrs 3 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 butternut squash, halved and seeded
- 1 tablespoon butter, melted
- 1 teaspoon salt, divided
- ¾ teaspoon pumpkin pie spice, divided
- ¼ teaspoon cayenne pepper
- 1 tablespoon butter
- ½ cup chopped yellow onion
- 1 teaspoon yellow curry powder
- 1 (13 ounce) can coconut milk
- 2 ½ cups vegetable stock, or more if needed
- ¼ teaspoon freshly grated nutmeg
- ½ cup pepitas (pumpkin seeds)
- 1 pinch freshly grated nutmeg, or to taste
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- 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 a 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 a boil, reduce heat to low, and simmer until soup is heated through.
- 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.
- Ladle soup into bowls and top each with pumpkin seeds and a pinch of nutmeg.
Nutrition Facts
| Calories | 315 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 5 g |
| Protein | 7 g |
| Saturated Fat | 15 g |
| Sodium | 624 mg |
| Sugars | 6 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious, rich and creamy tasting!
Excellent flavor. Roasted squash seeds for garnish.
This soup is amazingly good. I’m just about to make for the 3rd time so I was going over the ingredients. It calls for pumpkin seeds – I’ve not used them previously BUT, I noticed that the instructions don’t include the pumpkin seeds??
Some effort required but doing so produced outstanding flavor and texture. The recipe was easy to follow once you get passed prepping the butternut squash. Absolutely delicious! This recipe will definitely be used again. Thanks!
Fast and easy with a frozen bag of squash. Make again!
The start of this recipe could easily be an amazing side dish! In fact, the roasted, sweet & spicy squash almost never made it to my pot for the soup in which I was making! So good! However! This soup is amazing! Made as is but doubled the yellow curry and added some ginger. I did need to thin this quite a bit – needing more liquids (my guess is too much squash) but the result was still a new favorite. Thanks Mint&Mangoes for sharing this awesome and mostly easy recipe
So yummy! I only used 2 cups of vegetable broth
It has a bit of kick, but lovely taste
Wonderful sweet and savory hint of spice hearty tummy warming soup. Great way to use left over winter squash. I grow Kabacha Sunshine which is perfect for this soup.
I reduced the amount of broth to make it thicker. Very good!
Very pleasing! I used previously-roasted butternut squash cubes (20-30 min at 430 degrees), and I used almond milk (vanilla unsweetened) instead of coconut milk. Next time, I will add ginger at the beginning also. Really good!
My new favorite soup. Amazing flavor! Made with no changes to recipe. Thanks for this great recipe!!
I made this fir a family party and it was an absolute hit!! Everyone loved it and I got tons of compliments. Will be making again. I followed the recipe exactly.
This was delicious! Instead of butternut squash I used Red Kuri squash (a new one to me). I didn’t put the cayenne in the soup because not everyone in my house likes spice, but I sprinkled it on my bowl and it was great. Nice combo of sweet, salty, savory and spicy. I would serve this at Thanksgiving, Christmas, or any chilly day. YUM
Oh. My. Gosh.This is a delicious recipe! I wasn’t real sure if I’d like it. I used coconut milk. The yummy thick kind. Mmm Mmm! Served it worth garlic bread. Perfect cool weather meal!
This is the best soup I have made in a long time. Even my sister who does not like curry enjoyed this soup. The BEST!
As others have done, I added about a tablespoon of fresh minced ginger root when the onions are close to done.
Fabulous! Highly recommend. We love spices so instead of 1 tsp of curry we like 2 tsp. We also added a little fresh ginger and a touch of honey to taste. You can use allspice in place of pumpkin pie spice.
Very easy recipe that came out super creamy which I didn’t expect after adding the vegetable broth. I did season to my taste. This was a great use of the butternut squash from my garden. I’ll definitely make this again.
Excellent as is. Love the little bit of zip that the cayenne pepper adds. My new favorite butternut squash soup recipe.
This is scrumptious! The butternut squash is a joy to smell while it is baking and you can refrigerate it to put the soup together another day if timing is an issue. Will become a staple!