Name: Thai-Inspired Roasted Acorn Squash Soup (Vegan)
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Acorn squash, halved and seeded - 2 medium; Coconut oil, divided - 6 teaspoons; Brown sugar - 4 teaspoons; Salt and ground black pepper to taste - 4 teaspoons; Sweet onion, diced - 1 medium; Garlic cloves, minced - 4 medium; Red curry paste, or more to taste - 1 tablespoon; Grated fresh ginger root - 1 teaspoon; Low-sodium vegetable stock - 3 cups; Coconut milk - 1 (14 ounce) can; Lime, juiced - 1 medium; Roasted pumpkin seeds - 2 tablespoons

Ingredients for - Thai-Inspired Roasted Acorn Squash Soup (Vegan)

1. Acorn squash, halved and seeded 2 medium

2. Coconut oil, divided 6 teaspoons

3. Brown sugar 4 teaspoons

4. Salt and ground black pepper to taste 4 teaspoons

5. Sweet onion, diced 1 medium

6. Garlic cloves, minced 4 medium

7. Red curry paste, or more to taste 1 tablespoon

8. Grated fresh ginger root 1 teaspoon

9. Low-sodium vegetable stock 3 cups

10. Coconut milk 1 (14 ounce) can

11. Lime, juiced 1 medium

12. Roasted pumpkin seeds 2 tablespoons

How to cook deliciously - Thai-Inspired Roasted Acorn Squash Soup (Vegan)

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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 . Stage

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

6 . Stage

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.