Thai-Inspired Roasted Acorn Squash Soup (Vegan)

Thai-Inspired Roasted Acorn Squash Soup (Vegan)

Mild curry paste, fresh ginger, and coconut milk add Thai flavor to this easy vegan soup made with roasted acorn squash.

Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
278 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 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.
Step 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.
Step 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.
Step 5
Scoop the squash flesh out of the skins and place it into the pot. Puree soup with an immersion blender until smooth.
Step 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.
Thai-Inspired Roasted Acorn Squash Soup (Vegan)

Ingredients

  • 1 (14 ounce) can coconut milk
  • 4 teaspoons brown sugar
  • salt and ground black pepper to taste
  • 1 teaspoon grated fresh ginger root
  • 2 medium acorn squash, halved and seeded
  • 1 medium lime, juiced
  • 1 medium sweet onion, diced
  • 1 tablespoon red curry paste, or more to taste
  • 4 medium garlic cloves, minced
  • 6 teaspoons coconut oil, divided
  • 3 cups low-sodium vegetable stock
  • 2 tablespoons roasted pumpkin seeds

Categories

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