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

Thai-Inspired Roasted Acorn Squash Soup (Vegan)

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.