For a richer flavor, try using homemade vegetable stock. Adjust the amount of red curry paste to suit your spice preference. A little goes a long way! If you don't have an immersion blender, a regular blender works just as well, but be sure to vent the lid to prevent pressure buildup when blending hot liquids. Garnish with a swirl of coconut cream or a sprinkle of chopped cilantro for an extra touch of elegance. Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Thai-Inspired Roasted Acorn Squash Soup (Vegan)
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 20 mins
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SERVING6 People
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VIEWS6
Embark on a culinary journey to Thailand with this vibrant and comforting soup. Sweet roasted acorn squash is infused with the aromatic warmth of red curry and ginger, creating a symphony of flavors that will tantalize your taste buds. Finished with creamy coconut milk and a zesty lime kiss, this vegan delight is both healthy and utterly delicious.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Fiber4 g
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Protein4 g
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Saturated Fat17 g
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Sodium164 mg
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Sugar8 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 350°F (175°C). (5 minutes)
02
StepPlace the acorn squash halves, cut-sides up, on a baking sheet. Distribute 1 teaspoon of coconut oil and 1 teaspoon of brown sugar into the cavity of each half. Season generously with salt and pepper. (5 minutes)
03
StepRoast in the preheated oven until the squash is tender and easily pierced with a fork, approximately 40-60 minutes. Remove from the oven and allow to cool slightly. (60 minutes)
04
StepWhile the squash cools, heat the remaining 2 teaspoons of coconut oil in a large pot or Dutch oven over medium-low heat. Add the diced onion and sauté until softened and beautifully caramelized, about 7-10 minutes. (10 minutes)
05
StepAdd the minced garlic, red curry paste, ginger, and a pinch of salt. Stir to combine, cooking until fragrant, about 5 minutes, ensuring the curry paste is well incorporated. (5 minutes)
06
StepPour in the vegetable stock and bring to a simmer, cooking until heated through, about 3-5 minutes. (5 minutes)
07
StepCarefully scoop the roasted squash flesh out of the skins and add it to the pot with the vegetable stock mixture. (5 minutes)
08
StepUsing an immersion blender, puree the soup until it is velvety smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a regular blender. (5 minutes)
09
StepStir in the coconut milk and lime juice, adjusting the seasoning with salt and pepper to your liking. Heat gently until warmed through, about 3 minutes, being careful not to boil. (3 minutes)
10
StepLadle the soup into bowls and garnish generously with roasted pumpkin seeds. Serve immediately and savor the delightful flavors of Thailand! (5 minutes)
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