Butternut Squash Soup

Beverley1991 avatar
By Beverley Williams
from San Antonio, TX

If you want to make this recipe vegetarian use vegetable broth instead of chicken broth. You can either toast your own pumpkin seeds or buy them already roasted.

serves 6
prep time 20 Min
cook time 50 Min
method Bake


  •   2 lb
    butternut squash
  •   1 tsp
    thai red curry paste
  •   1 tsp
  •   2 Tbsp
    finely minced onion
  •   1 Tbsp
    sesame oil
  •   2 c
    full fat coconut milk
  •   1 Tbsp
    minced fresh ginger
  •   4
  •   1 c
    toasted pumpkin seeds
  •   2 c
    chicken broth

How To Make

  • 1
    Preheat oven to 375 degrees.
  • 2
    Cut the ends off the squash. Then cut in half lengthwise.
  • 3
    Scoop the seeds out with a spoon.
  • 4
    Place cut side down in a large glass baking dish. Add about a cm of water in the bottom of the dish.
  • 5
    Bake uncovered for 45 minutes.
  • 6
    While squash is cooking, place sesame oil in a small skillet and add onion. Saute until translucent. Set aside.
  • 7
    Place the curry paste and cumin in a saucepan over medium-low heat. Cook, stirring often about 4 minutes or until fragrant.
  • 8
    Add coconut milk and ginger. stir and bring to a boil. Reduce heat and simmer for 14 minutes stirring occasionally.
  • 9
    Zest the 4 limes and set aside. Then juice the limes.
  • 10
    Place the toasted pumpkin seeds in a blender and process until finely ground.
  • 11
    Remove the squash from oven and allow to cool slightly until you can handle it safely. Scoop out the flesh and place it in the blender with the ground seeds.
  • 12
    Add the lime juice, lime zest, onions and coconut mixture. Process until smooth and thoroughly blended.
  • 13
    Return mixture to large pot. Add the broth and stir to mix well. Heat on medium-low and simmer for 5 minutes. Serve hot.