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Thai-Inspired Roasted Acorn Squash Soup (Vegan)
Thai-Inspired Roasted Acorn Squash Soup (Vegan)
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Thai-inspired vegan soup made with fragrant mild curry paste, fresh ginger, and creamy coconut milk, featuring roasted acorn squash.
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
Instructions:
  • Preheat the oven to 350°F (175°C) for some delicious cooking ahead.
  • On a baking sheet, arrange the acorn squash halves cut-side up. Fill each cavity with 1 teaspoon of coconut oil and 1 teaspoon of brown sugar. Season with salt and pepper.
  • Roast in the oven until easily pierced with a fork, for 40 to 60 minutes. Then, set aside to cool.
  • Once the mixture is cooling, warm up the remaining 2 teaspoons of coconut oil in a large pot over medium-low heat. Cook the onion until soft and caramelized for 7 to 10 minutes. Then, add garlic, curry paste, ginger, and a pinch of salt. Stir well and cook until fragrant for about 5 minutes. Next, pour in the vegetable stock and heat through for 3 to 5 minutes.
  • Remove the squash flesh from the skins and add it to the pot, then blend the soup with an immersion blender until smooth.
  • Combine the coconut milk and lime juice, then season generously with salt and pepper. Heat the mixture until fully warmed, approximately 3 minutes. Serve in bowls and top with roasted pumpkin seeds for an extra crunch.

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