Thai-Inspired Roasted Acorn Squash Soup (Vegan)

Roasted acorn squash blended smooth with a mild curry and ginger heat.

Prep Time:
20 mins
Cook Time:
1 hrs
Total Time:
1 hrs 20 mins
6 cups


  • 2 medium acorn squash, halved and seeded

  • 6 teaspoons coconut oil, divided

  • 4 teaspoons brown sugar

  • salt and ground black pepper to taste

  • 1 medium sweet onion, diced

  • 4 medium garlic cloves, minced

  • 1 tablespoon red curry paste, or more to taste

  • 1 teaspoon grated fresh ginger root

  • 3 cups low-sodium vegetable stock

  • 1 (14 ounce) can coconut milk

  • 1 medium lime, juiced

  • 2 tablespoons roasted pumpkin seeds


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Place acorn squash halves, cut-sides up, on a baking sheet. Place 1 teaspoon coconut oil and 1 teaspoon brown sugar in the cavity of each half. Season with salt and pepper.

  3. Roast in the preheated oven until tender when pierced with a fork, 40 to 60 minutes. Remove from the oven and set aside to cool.

  4. While cooling, heat remaining 2 teaspoons coconut oil in a large pot over medium-low heat. Add onion and saute until soft and caramelized, 7 to 10 minutes. Add garlic, curry paste, ginger, and a pinch of salt; stir to incorporate and cook, stirring occasionally, until fragrant, about 5 minutes. Pour in vegetable stock and cook until heated through, 3 to 5 minutes.

  5. Scoop the squash flesh out of the skins and place it into the pot. Puree soup with an immersion blender until smooth.

  6. Stir in coconut milk and lime juice; season with salt and pepper. Heat until completely warm throughout, about 3 minutes. Ladle into bowls and garnish with roasted pumpkin seeds.

Nutrition Facts (per serving)

278 Calories
20g Fat
27g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 278
% Daily Value *
Total Fat 20g 26%
Saturated Fat 17g 83%
Sodium 164mg 7%
Total Carbohydrate 27g 10%
Dietary Fiber 4g 13%
Total Sugars 8g
Protein 4g
Vitamin C 22mg 109%
Calcium 75mg 6%
Iron 4mg 21%
Potassium 717mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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