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thai acorn squash soup pureed in bowl, garnished with cilantro leaves and sriracha

Thai Acorn Squash Soup

NicholeL
Thai Acorn Squash Soup is a great vegetarian soup for fall, made with acorn squash, coconut milk, lime juice and red curry paste.
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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course dinner, Soup
Cuisine Thai
Servings 6 servings
Calories 238 kcal

Equipment

  • High powered blender, such as a Vitamix
  • very sharp chef's knife

Ingredients
  

  • 2 whole acorn squash
  • 2 tablespoon olive oil divided
  • 1 cup onion diced
  • ½ cup carrots diced
  • 1 tablespoon garlic minced
  • 1 tablespoon fresh ginger minced
  • 3 tablespoon Thai red curry paste
  • ½ teaspoon crushed red pepper flakes
  • 3 cup vegetable broth
  • 15 oz unsweetened coconut milk
  • 1 tablespoon lime juice
  • 1 teaspoon sriracha optional
  • 1 tablespoon fresh cilantro chopped, optional

Directions
 

  • Preheat the oven to 400 degrees. Line a baking sheet with foil.
  • Slice each squash in half from the top down (next to the stem). Scoop out the seeds and place open side up on the baking sheet. Drizzle with 1 tablespoon olive oil.
  • Roast for 1 hour or until the flesh of the squash is cooked through.
  • Meanwhile, heat the remaining tablespoon of olive oil in a saucepan over medium high heat. Add onions and carrots and cook, stirring frequently, until softened, about 7 minutes.
  • Add in the garlic and ginger and cook another minute, then whisk in the red curry paste, lime juice and red pepper flakes.
  • Add the coconut milk and chicken broth and bring to a boil. Boil for 10 minutes, then reduce to a simmer and simmer for 15 minutes.
  • When squash is cooked, remove from the oven and use a spoon or fork to remove the squash from the shell.
  • Transfer squash and soup ingredients into a high powered blender and blend until smooth. *See Note
  • Transfer to bowls and garnish with cilantro and Sriracha.

Notes

Blending Soup: You may need to work in batches depending on the size of your blender and the max fill line. Steam needs to escape from the blender when you are blending hot foods, so remove the opening in the center of the lid. Loosely drape a kitchen towel on top to catch any splatters. 

Nutrition

Serving: 1cupCalories: 238kcalCarbohydrates: 11gProtein: 2gFat: 22gSaturated Fat: 16gSodium: 510mgPotassium: 259mgFiber: 3gSugar: 6gVitamin A: 3263IUVitamin C: 7mgCalcium: 34mgIron: 1mg

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

Keyword acorn squash healthy, soup recipes, thai recipes
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