Thai-Inspired Roasted Acorn Squash Soup (Vegan)

Name: Thai-Inspired Roasted Acorn Squash Soup (Vegan)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 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

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

Recipe by Gwenevere Madsen Bland

Published on December 5, 2020

2

Prep Time:

20 mins

Cook Time:

1 hrs

Total Time:

1 hrs 20 mins

Servings:

6

Yield:

6 cups

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Ingredients

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

Directions

Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
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.
Scoop the squash flesh out of the skins and place it into the pot. Puree soup with an immersion blender until smooth.
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.