Ingredients

• 1 butternut squash , halved and seeded
• 1 tablespoon butter , melted
• 1 teaspoon salt , divided, plus more if needed
• 0.75 teaspoons pumpkin pie spice , divided
• 0.25 teaspoons cayenne pepper
• 1 tablespoon butter
• 0.5 cups chopped yellow onion
• 1 teaspoon yellow curry powder
• 1 , 13 ounce
• 2.5 cups vegetable stock , or more if needed
• 0.25 teaspoons freshly grated nutmeg
• 0.5 cups pepitas , pumpkin seeds
• 1 pinch freshly grated nutmeg , or to taste

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place butternut squash in a baking dish, flesh-side up. Brush 1 tablespoon melted butter over flesh and top with 1/2 teaspoon salt, 1/2 teaspoon pumpkin pie spice, and cayenne pepper.
3. 3 Roast in the preheated oven until tender, about 1 hour. Remove squash from the oven and cool for 15 minutes.
4. 4 Place a large stockpot over medium heat; add 1 tablespoon butter. Cook and stir onion in hot butter for 2 minutes. Add curry powder; cook and stir for 1 minute. Stir in coconut milk; bring to a boil.
5. 5 Scoop flesh from butternut squash and add to coconut milk mixture; pour in vegetable stock. Mix in remaining 1/2 teaspoon salt, 1/4 teaspoon pumpkin pie spice, and 1/4 teaspoon nutmeg. Bring to a boil, reduce heat to low, and simmer until soup is heated through.
6. 6 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.
7. 7 Ladle soup into bowls and top each with pumpkin seeds and a pinch of nutmeg.

Nutrition per serving