Thai Roasted Acorn Squash Soup Recipe (Vegan)

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

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Arrange the acorn squash halves on a baking sheet with the cut-sides facing up. Add 1 teaspoon of coconut oil and 1 teaspoon of brown sugar to the cavity of each half. Season generously with salt and pepper.
3. Roast in the preheated oven for 40 to 60 minutes, or until the squash is easily pierced with a fork. Remove from the oven and allow to cool slightly.
4. While the squash cools, heat the remaining 2 teaspoons of coconut oil in a large pot over medium-low heat. Add the onion and saute for 7 to 10 minutes, until softened and caramelized. Stir in the garlic, curry paste, ginger, and a pinch of salt; cook for about 5 minutes, stirring occasionally, until fragrant. Pour in the vegetable stock and heat through, about 3 to 5 minutes.
5. Scoop the cooked squash flesh from the skins and transfer it to the pot. Use an immersion blender to puree the soup until it is perfectly smooth.
6. Stir in the coconut milk and lime juice; season to taste with salt and pepper. Heat for about 3 minutes, until warmed through. Serve hot, ladled into bowls and garnished with roasted pumpkin seeds for added flavor and texture.

Nutrition

• Calories: 278 kcal
• Fat Content: 20 g
• Fiber Content: 4 g
• Sugar Content: 8 g
• Sodium Content: 164 mg
• Protein Content: 4 g
• Carbohydrate Content: 27 g
• Saturated Fat Content: 17 g
• Unsaturated Fat Content: 0 g