Acorn Squash & Quinoa Soup

• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
• Slather each acorn squash half with oil, then generously sprinkle salt and pepper on them.
• Place the halves on the baking sheet skin sides down, then place the sheet in the oven to roast until tender (about 1 hour).
• While the squash is roasting, wash the seeds you scooped out and mix them in a bowl with oil, salt, and pepper, then spread them on a new baking sheet lined with parchment paper.
• Place the seeds in the oven with the squash for 30 minutes, let the seeds cool and then store them in an airtight container. Set aside.
• Once the squash is cooled down enough to handle, put all of it into a large pot over medium-high heat.
• Add the coconut milk and curry paste and bring it to a simmer. You should have a very thick base at this point.
• Remove the pot from the heat and transfer the contents to a high-speed blender. Add the vegetable stock 1 cup at a time, pureeing between additions until the soup is at your desired consistency.
• Bring the soup to a simmer again and add salt and more curry paste as desired.
• Preheat the oven again to 340 degrees F.
• In a large mixing bowl, add quinoa, coconut sugar, and salt, and stir to combine.
• In a small saucepan, add coconut oil and maple syrup, then warm over medium heat for 2-3 minutes, whisking frequently until combined and it has no visible separation.
• Immediately pour the liquid over the quinoa mixture and stir to combine until the quinoa is thoroughly coated.
• Arrange the quinoa on a large baking sheet lined with parchment paper and spread it into one even layer, then bake for 20-25 minutes.
• Remove the quinoa from the oven and stir/toss the mixture.
• Let the quinoa cool completely. (Note: This can be made ahead of time and stored in an airtight container.)
• Ladle the soup into cups or bowls, garnishing with the roasted squash seeds, quinoa, and paprika. (Note: Leave out the crispy quinoa part of this recipe to keep the soup vegan, keto, and paleo-friendly!)
• Store any leftover quinoa in a sealed bag or container at room temperature for up to 2 weeks or in the freezer for up to 1 month.

Bon appétit!