Thai Inspired Roasted Acorn Squash Soup Vegan Recipes

THAI-INSPIRED BUTTERNUT SQUASH SOUP WITH COCONUT MILK

Thai-Inspired Butternut Squash Soup With Coconut Milk image

Make and share this Thai-Inspired Butternut Squash Soup With Coconut Milk recipe from Food.com.

Provided by Robbie 22

Categories < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons vegetable oil
2 medium yellow onions, roughly chopped
3 garlic cloves, very roughly chopped
2 tablespoons roughly chopped fresh ginger, from a 2-inch knob
2 1/2 lbs pre-cut butternut squash (or one 3-lb butternut squash, peeled, seeded and cubed)
3 large carrots, cut into 1-inch cubes
6 cups chicken broth, best quality such as Swanson
1 1/2 tablespoons fish sauce
3 tablespoons sugar
2 -3 tablespoons Thai red curry paste
1 (14 ounce) can unsweetened coconut milk (preferably not low fat)
juice of half a lime, plus more limes for serving
1/4 teaspoon salt
sriracha sauce, for drizzling
4 scallions, thinly sliced
3/4 cup salted peanuts, roughly chopped
1/3 cup chopped fresh cilantro

Steps:

Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, until softened, 6 to 8 minutes. Do not brown; reduce heat if necessary.
Add the squash, carrots, broth, fish sauce, sugar, and 2 tablespoons of the curry paste. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the coconut milk, lime juice, and salt (if the coconut milk is solidified, use the immersion blender to mix it in). Bring to a simmer, then taste and adjust the seasonings, adding the remaining tablespoon of curry paste if more heat is desired. Ladle the soup into bowls. Drizzle with the Sriracha and garnish with the scallions, peanuts, and cilantro, if using.
Make Ahead: This soup can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. Keep in mind that the soup will thicken up quite a bit as it cools, so you'll need to add a bit of water or broth to thin it back to the right consistency upon reheating.

Nutrition Facts : Calories 392.6, Fat 25.9, SaturatedFat 11.6, Sodium 1104.6, Carbohydrate 34.5, Fiber 6, Sugar 12.1, Protein 12.1

THAI-INSPIRED ROASTED ACORN SQUASH SOUP (VEGAN)

Thai-Inspired Roasted Acorn Squash Soup (Vegan) image

Roasted acorn squash blended smooth with a mild curry and ginger heat.

Provided by Gwenevere Madsen Bland

Categories Squash Soup

Time 1h20m

Yield 6

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 277.9 calories, Carbohydrate 26.7 g, Fat 20 g, Fiber 3.7 g, Protein 3.6 g, SaturatedFat 16.6 g, Sodium 164.2 mg, Sugar 7.8 g

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