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Ingredients
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2 medium acorn squash, halved and seeded
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6 teaspoons coconut oil, divided
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4 teaspoons brown sugar
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salt and ground black pepper to taste
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1 medium sweet onion, diced
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4 medium garlic cloves, minced
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1 tablespoon red curry paste, or more to taste
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1 teaspoon grated fresh ginger root
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3 cups low-sodium vegetable stock
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1 (14 ounce) can coconut milk
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1 medium lime, juiced
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2 tablespoons roasted pumpkin seeds
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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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.
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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.
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Scoop the squash flesh out of the skins and place it into the pot. Puree soup with an immersion blender until smooth.
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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.
Nutrition Facts (per serving)
278 | Calories |
20g | Fat |
27g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 278 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 17g | 83% |
Sodium 164mg | 7% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 4g | 13% |
Total Sugars 8g | |
Protein 4g | 7% |
Vitamin C 22mg | 24% |
Calcium 75mg | 6% |
Iron 4mg | 21% |
Potassium 717mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.