Print
This easy and healthy curried acorn squash soup is the perfect fall comfort food. Sweet and spicy, creamy and savory, this simple potage is also vegan, gluten-free, dairy-free, paleo, vegetarian, flourless, nut-free and sugar-free. | www.onecleverchef.com

Curried Acorn Squash Cream Soup with Coconut Milk


Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6 bowls
Calories 283 kcal
Author One Clever Chef

Ingredients

Roasting the Squash Halve

  • 3 acorn squashes cut in half and seeded
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 - 1/2 tsp black pepper

The Broth

  • 2 tbsp butter or coconut oil
  • 2 onions sliced
  • 1 1/2 cup chicken stock or vegetable broth
  • 3/4 cup coconut milk
  • 1 tbsp ground curry

Roasted Acorn Squash Seeds (Optional)

  • Handful of acorn squash seeds
  • 3/4 tsp smoked paprika
  • 1/2 tsp onion salt
  • 1 tbsp olive oil

Instructions

  1. Preheat oven to 400F
  2. Place the squash halves face up on a large baking sheet. Brush the flesh with olive oil, kosher salt, and some black pepper. Bake for about 45 minutes or until the top looks caramelized.
  3. Optional: Line a second baking sheet with parchment paper then mix a handful of seeds with the ingredients in the "Roasted Acorn Squash Seeds" section in a mixing bowl. Spread the seeds on the parchment paper and roast for about 15-20 minutes. (Try removing as much flesh as possible from the seeds)

  4. Meanwhile, melt 2 tbsp butter (or coconut oil) in a cast iron pan and spread the onion evenly into the pan. Brown for about 4-6 minutes over medium heat without stirring. Reduce heat and continue cooking, stirring frequently, for 12-15 minutes or until golden brown. Deglaze with chicken stock and scrape the pan with a wooden spoon. Transfer to a large pot.
  5. Scoop out the acorn squash flesh and add to the pot. Add 1 tbsp curry powder and bring to a boil then reduce heat and allow to simmer, covered, for about 10-15 minutes.
  6. Either use an immersion blender or normal mixer to liquefy the soup. I prefer the second option, though you should allow the soup to cool down a few minutes before processing if you decide to do it this way.
  7. Stir in coconut milk and serve.
  8. Optional: Top with roasted acorn squash seeds.
Nutrition Facts
Curried Acorn Squash Cream Soup with Coconut Milk
Amount Per Serving (1 Serving)
Calories 283 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Cholesterol 1mg0%
Sodium 485mg21%
Potassium 942mg27%
Carbohydrates 29g10%
Fiber 4g17%
Sugar 2g2%
Protein 4g8%
Vitamin A 925IU19%
Vitamin C 26.7mg32%
Calcium 91mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.