- 1 butternut squash, halved and seeded
- 1 tablespoon butter, melted
- 1 teaspoon salt, divided
- 3/4 teaspoon pumpkin pie spice, divided
- 1/4 teaspoon cayenne pepper
- 1 tablespoon butter
- 1/2 cup chopped yellow onion
- 1 teaspoon yellow curry powder
- 1 (13 ounce) can coconut milk
- 2 1/2 cups vegetable stock, or more if needed
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup pepitas (pumpkin seeds)
- 1 pinch freshly grated nutmeg, or to taste
- 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 pepitas and a pinch of nutmeg.