THAI-INSPIRED ROASTED ACORN SQUASH SOUP (VEGAN)

Thai-Inspired Roasted Acorn Squash Soup (Vegan) image

Roasted acorn squash blended smooth with a mild curry and ginger heat.

Provided by Gwenevere Madsen Bland

Categories Squash Soup

Time 1h20m

Yield 6

Number Of Ingredients 12

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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

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
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.
Scoop the squash flesh out of the skins and place it into the pot. Puree soup with an immersion blender until smooth.
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.

Nutrition Facts : Calories 277.9 calories, Carbohydrate 26.7 g, Fat 20 g, Fiber 3.7 g, Protein 3.6 g, SaturatedFat 16.6 g, Sodium 164.2 mg, Sugar 7.8 g