A creative take on your basic fall squash soup recipe; this soup makes for a nutrient dense, healthy and light autumn or winter lunch with a thick slice of crusty bread. Make it a complete dinner by serving it alongside a quinoa salad with avocado or a tofu & vegetable stir-fry for a protein boost.
Acorn squash is low-cal and fiber dense to leave you feeling more full AND has an incredible amount of vitamin C & vitamin A to keep your immune system strong during these upcoming colder months. Eat up!
Acorn Squash & Thai Coconut Curry Soup [serves 6]
2 medium acorn squash, about 4 pounds, halved & deseeded
1 tablespoons coconut oil
salt to taste (I used 1 teaspoon)
14 oz light coconut milk
1.5 tablespoons red Thai curry paste
filtered water or vegetable broth
Preheat your oven to 375 degrees F.
Place the squash on a non-stick or foil lined baking sheet, flesh side up, and lightly coat with coconut oil and desired salt. Place in oven on middle rack and bake for 60-75 minutes or until fork tender.
Remove squash from oven and allow to slightly cool. Once manageable, scoop out the squash’s flesh into a large dutch oven or heavy pot. Add the coconut milk and curry paste and bring to a simmer over medium-high heat on your stovetop. Allow to simmer for 15 minutes so the flavors can meld and your apartment has time to acquire the most incredible smell.
Remove soup from heat and, once slightly cooled use either an immersion hand blender or regular blender to blend until smooth. The soup will be on the thicker side so feel free to add water or vegetable broth until your desired soupy consistency is achieved. Enjoy!
Nutritional Information [per serving]
125 Calories, 17g Carbohydrates, 6g Fat, 2g Protein