Acorn Squash & Quinoa Soup


Acorn Squash & Quinoa Soup

Nothing screams "autumn" to me quite like this soup -- its color, aroma, and taste all take me straight to a pumpkin patch covered in crispy red and yellow leaves. It takes a bit of time to prepare the soup if also doing the quinoa, but the dish is so packed with flavor you'll want to make it again and again!

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 55 minutes
  • Total Time: 2 hours 15 minutes
  • Servings: 6


  • 2 acorn squashes
  • 3 tablespoons oil
  • 1 can coconut milk (14.5 ounces)
  • 1 teaspoon red Thai curry paste
  • 4 cups vegetable broth
  • 2 teaspoons fine-grain sea salt
  • 1/2 stick vegan butter
  • Salt & pepper
  • Paprika
  • Roasted squash seeds
  • 1/2 cup uncooked quinoa
  • 1 tablespoon coconut sugar
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup


The Soup

  1. Preheat oven to 375 degrees F.
  2. Place oven racks in middle.
  3. Cut each acorn squash in half and scoop out seeds.

  4. Slather each half with oil, then sprinkle salt generously.
  5. Place halves on baking sheet, skin sides down, and place in oven to roast until tender (about one hour).
  6. While squash is roasting, wash seeds you scooped out and mix in bowl with butter or oil, salt, and pepper, then spread on new baking sheet. Place in oven with squash for 30 minutes.

  7. Let seeds cool and store in airtight container. Set aside.

  8. Once squash is cooled down enough to handle, put all into large pot over medium-high heat.

  9. Add coconut milk and curry paste and bring to simmer.

  10. Remove from heat and puree with hand or regular blender. You should have very thick base at this point.

  11. Add vegetable stock/broth 1 cup at a time, pureeing between additions until soup is at desired consistency.
  12. Bring to simmer again and add salt and more curry paste as desired.

The Quinoa

  1. Preheat oven to 340 degrees F.
  2. In large mixing bowl, add quinoa, coconut sugar, and salt, and stir to combine.
  3. Place mixture in small saucepan and add coconut oil and maple syrup, then warm over medium heat for 2-3 minutes, whisking frequently until combined/no visible separation.
  4. Immediately pour over dry ingredients and stir to combine until quinoa is thoroughly coated.
  5. Arrange on large baking sheet and spread into one even layer, then bake for 20-25 minutes.
  6. Remove from oven and stir/toss mixture.
  7. Let cool completely. (This can be made ahead of time and stored in airtight container.)

The Soup & The Quinoa

  1. Mix salt, and paprika into soup.

  2. Ladle into cups or bowls, garnishing with quinoa and roasted squash seeds.

  3. Store leftover quinoa in sealed bag or container at room temperature for up to 2 weeks or in freezer for up to 1 month.

Bon appétit!

Note: Here’s a link to the Thai red curry paste I like to use.