Recipe Butternut Squash Coconut Curry Soup
Cook until the onion is softened but not developing any.
Recipe butternut squash coconut curry soup. Cool the squash for 10 minutes. Sprinkle the squash with the salt if using and the black pepper. Bring to a boil reduce heat to low and simmer until soup is heated through.
Roast the squash until fork tender 50 to 55 minutes. Bring to a boil. Preheat the oven to 400 degrees f and place a rack in the middle of the oven.
Mix in remaining 1 2 teaspoon salt 1 4 teaspoon pumpkin pie spice vegetable stock and 1 4 teaspoon nutmeg. Stir in coconut milk. Add the onion garlic ginger and 1 2 teaspoon salt.
Place the butternut squash halves cut side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the. Place the butternut squash halves cut side up on a baking sheet lined with foil.
Place the remaining 1 tablespoon olive oil in a medium saucepan over medium high heat.