Very filling and even a little naughty, this butternut squash soup is a decadent appetizer. Butternut squash is hearty on its own, but the coconut milk makes the mixture truly rich. The true heroes of the dish, curry and cayenne, cut through the sweetness by giving the soup a nice savory bite. Pepitas and a warm baguette add a nice texture. Having a party? Try serving it in shot glasses. This soup makes a great shooter.
Tips:
- Depending on the size of the butternut squash, you may need to add extra vegetable stock to get the consistency of heavy cream.
- Make sure the blender blade is fully submerged before turning it on so the hot soup does not splatter.
- This soup tends to be rich so I recommend a serving size of about four ladles.
- Having a party? Use shot glasses instead of bowls and serve the soup as an appetizer.
