Thai-Inspired Roasted Acorn Squash Soup (Vegan)

Name: Thai-Inspired Roasted Acorn Squash Soup (Vegan)
Total time: 80
Yield: 6
Ingredients: 2 medium acorn squash, halved and seeded; 6 teaspoons coconut oil, divided; 4 teaspoons brown sugar; salt and ground black pepper to taste; 1 medium sweet onion, diced; 4 medium garlic cloves, minced; 1 tablespoon red curry paste, or more to taste; 1 teaspoon grated fresh ginger root; 3 cups low-sodium vegetable stock; 1 (14 ounce) can coconut milk; 1 medium lime, juiced; 2 tablespoons roasted pumpkin seeds

Recipe by Gwenevere Madsen Bland from allrecipes.com

Lunch 1 Hr. 20 Mins.

Ingredients

6 servings

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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

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
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.
Scoop the squash flesh out of the skins and place it into the pot. Puree soup with an immersion blender until smooth.
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.