Smoothly mixed with a light curry and ginger spice was roasted acorn squash.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 cups |
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
- 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.