Acorn Squash Soup with Coconut Milk Recipe

Recipe Summary

Ingredients

• 2 medium acorn squashes, halved and seeded
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Coconut cream and spices for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Place the acorn squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes, or until the squash is tender when pierced with a fork. Let it cool slightly.
2. While the squash is roasting, heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the minced garlic, ground cumin, and ground coriander, then cook for another 2 minutes until fragrant.
3. Scoop the roasted acorn squash flesh into the pot, discarding the skins. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
5. Stir in the coconut milk, season with salt and pepper, and simmer for another 5 minutes to let the flavors meld together.
6. Ladle the soup into bowls and garnish with a swirl of coconut cream and a sprinkle of your favorite spices. Serve hot with a loaf of crusty bread on the side.

Helpful Tips

• Variations: Add a pinch of cinnamon or nutmeg for a warming twist. For a bit of heat, include a dash of cayenne pepper.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
• Substitutions: If you don’t have acorn squash, use butternut or kabocha squash as alternatives.

Conclusion