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Roasted Acorn Squash Soup with Coconut Milk

URL: https://cleananddelicious.com/roasted-acorn-squash-soup-with-coconut-milk/

Ingredients

  • 2 whole acorn squash
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • 1 whole yellow onion
  • 1¼ cups carrots
  • 1 large crisp apple
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground ginger
  • ¼ teaspoon black pepper
  • 4 cups low sodium vegetable stock
  • ½ cup canned coconut milk

Instructions

  1. Preheat the oven to 400ºF (204ºC) and prepare the acorn squash by cutting it in half and scooping out the seeds.
  2. Brush the flesh side of the squash with olive oil and place it cut side down on a baking sheet lined with parchment paper.
  3. Roast the squash for 30-40 minutes until tender, then scoop the flesh into a bowl.
  4. In a large pot, heat the remaining olive oil and sauté the onions with a pinch of salt until translucent.
  5. Add the diced carrots, apples, thyme, ginger, and black pepper, and sauté for an additional 5-8 minutes.
  6. Pour in 2 cups of vegetable stock, bring to a boil, then reduce to a simmer and cook until the carrots and apples are tender.
  7. Stir in the roasted acorn squash and the remaining vegetable stock.
  8. Blend the soup until creamy, then return it to the pot and stir in the coconut milk.
  9. Taste and adjust seasonings, then reheat if necessary before serving.

Nutrition Facts (estimated)

Servings
6
Calories
170
Total fat
7g
Total carbohydrates
28g
Total protein
2g
Sodium
654mg
Cholesterol
0mg

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