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 (cut in half and seeds scooped out)
  • 3 tablespoons olive oil
  • Salt and pepper (to taste)
  • 1 14-ounce can coconut milk (14.5 ounces)
  • 1 teaspoon red Thai curry paste
  • 4 cups vegetable stock


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


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


Soup & Seeds

  1. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

  2. Slather each acorn squash half with oil then generously sprinkle salt and pepper on them.

  3. Place the halves on the lined baking sheet skin-sides down and place in the oven to roast until tender (about 1 hour).

  4. 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.

  5. Place the seeds in the oven with the squash for 30 minutes, then take them out and let them cool and store in an airtight container, setting aside for now.

  6. Once the squash has cooled down enough to handle, put all of it into a large pot over medium-high heat.

  7. Add coconut milk and curry paste and bring it to a simmer (you should have a very thick base at this point).

  8. Remove the pot from heat and transfer the contents to a high-speed blender.

  9. Add vegetable stock 1 cup at a time, pureeing between additions until the soup is at the desired consistency.

  10. Bring the soup to a simmer again and add salt and more curry paste as desired.


  1. Preheat the oven to 340 degrees F.

  2. In a large mixing bowl, add quinoa, coconut sugar, and salt, and stir to combine.

  3. 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.

  4. Immediately pour the liquid over the quinoa mixture and stir to combine until the quinoa is thoroughly coated.

  5. 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.

  6. Remove the quinoa from the oven and stir/toss the mixture.

  7. Let it cool completely. (This can be made ahead of time and stored in an airtight container.)

  8. Ladle the soup into cups or bowls and garnish it with the roasted squash seeds, quinoa, and a sprinkle of paprika. (You can store 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.