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 this 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
Ingredients
Soup
- 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
Garnish
- Paprika
Instructions
-
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 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.