Skip to content

Acorn Squash & Quinoa Soup


Acorn Squash & Quinoa Soup

5 from 1 vote
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 you are also doing the quinoa, but this dish is so packed with flavor you'll want to make it again and again!
Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour 55 minutes
Total Time: 2 hours 15 minutes



  • 2 acorn squashes, (cut in half, seeds scooped out)
  • 3 tablespoons olive oil
  • Salt and pepper, (to taste)
  • 1 14-ounce can coconut milk
  • 1 teaspoon red Thai curry paste
  • 4 cups vegetable stock

Roasted Seeds

  • Squash seeds
  • 1 tablespoon olive oil
  • Salt and pepper, (to taste)

Crispy Quinoa

  • 1/2 cup uncooked quinoa
  • 1 tablespoon coconut sugar
  • Salt, (just a pinch)
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup


  • Paprika


  • 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!

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