Thai-Inspired Roasted Acorn Squash Soup (Vegan)

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Set the acorn squash halves, cut-sides up, on a baking sheet. Put 1 teaspoon coconut oil and 1 teaspoon brown sugar into the cavity of each half. Season with salt and pepper.

3. 3

   Roast in the preheated oven until a fork pierces them easily, 40 to 60 minutes. Remove from the oven and let cool.

4. 4

   While the squash cools, warm the remaining 2 teaspoons coconut oil in a large pot over medium-low heat. Add the onion and cook, stirring, until soft and caramelized, 7 to 10 minutes.

5. 5

   Add the garlic, curry paste, ginger, and a pinch of salt; stir to combine and cook, stirring occasionally, until fragrant, about 5 minutes.

6. 6

   Pour in the vegetable stock and cook until heated through, 3 to 5 minutes.

7. 7

   Scoop the squash flesh from the skins and add it to the pot. Puree the soup with an immersion blender until smooth.

8. 8

   Stir in the coconut milk and lime juice; season with salt and pepper. Heat until fully warmed through, about 3 minutes. Ladle into bowls and garnish with roasted pumpkin seeds.

• Calories 159.3 kcal Moderate
• Protein 2.39 g Low Source
• Carbs 19.64 g Moderate
• Total Fat 7.45 g Moderate
• Saturated Fat 5.47 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 142.74 mg Moderate
• Fiber 2.88 g Moderate
• Sugar 10.65 g High
• Added Sugar 0.04 g Low Source
• Calcium 156.99 mg Moderate
• Iron 0.89 mg Low Source
• Potassium 439.43 mg Low Source
• Vitamin A 0.24 mcg_rae Low Source
• Vitamin C 10.04 mg Moderate
• Vitamin D 1.34 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Garlic 🧄
• Onions 🧅