Dinner - Thai Acorn Squash Soup recipes

Author: Esther Heath  

Thai Acorn Squash Soup is a great vegetarian soup for fall, made with acorn squash, coconut milk, lime juice and red curry paste. Blended with ground turmeric, ginger, and coconut milk, this healthy soup makes for the ultimate cozy and comforting meal!

Roasted Acorn Squash Apple Soup

Roasted Acorn Squash Apple Soup
Blended with ground turmeric, ginger, and coconut milk, this healthy soup makes for the ultimate cozy and comforting meal!
Provided by: Sarah
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 11
  • 1 large or two small acorn squash (see notes)
  • 1 sweet or yellow onion (finely chopped)
  • 3 small carrots (finely chopped (about 1/2 cup))
  • 3 small celery ribs (finely chopped (about 1/2 cup))
  • 3 garlic cloves (minced)
  • 2 granny smith apples (cored and diced)
  • 1 teaspoon ground turmeric
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground ginger (or 2-inches fresh ginger, minced)
  • 2 cups vegetable broth (see notes)
  • 1 cup full fat coconut milk (see notes)
  • Calories: 245 kcal
  • Carbohydrate: 35 g
  • Protein: 3 g
  • Fat: 13 g
  • Saturated Fat: 11 g
  • Sodium: 517 mg
  • Fiber: 6 g
  • Sugar: 14 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat the oven to 400°F then line a baking sheet with parchment paper (or you can also use a shallow baking dish).
  2. Slice the top stem off of the acorn squash then cut it in half, lengthwise. Use a spoon to scrape out the seeds and softer pieces then rub the outer edges of the flesh with 1 teaspoon of oil. Place each half facing down onto the baking sheet and bake in the oven for about 45 minutes, or until tender. It should be pliable when lightly squeezed with an oven mitt. Turn off the oven and set it aside to cool.
  3. Meanwhile, warm the two tablespoons of olive oil in a large pot over medium heat. Add the onion, celery and carrot and cook for 5 minutes. Next add the garlic, ginger, apples and spices. Continue to cook for 5-10 minutes, just until apples are slightly tender.
  4. Once the squash is cool enough to handle (or can be carefully handled using an oven mitt), use a spoon to scoop the cooked flesh into the pot. Pour in the vegetable broth then bring to a low boil and cook for 5-7 minutes, or until apples are soft.
  5. Add the contents of the pot to a blender along with the coconut milk and blend until smooth. Alternatively, you can use an immersion blender and blend everything together in the pot. Taste test to see if you prefer more salt or spices and add accordingly. Serve warm and enjoy!
Notes: Creamy Curried Acorn Squash Soup, Ingredients · 1.5 tbsp. extra-virgin olive oil or coconut oil (see Recipe Note #1) · 1 large acorn squash · 1 large shallot, minced · 4 baby carrots

Thai Acorn Squash Soup

Thai Acorn Squash Soup
Thai Acorn Squash Soup is a great vegetarian soup for fall, made with acorn squash, coconut milk, lime juice and red curry paste.
Provided by: NicholeL
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: Thai
Number of ingredients: 13
  • 2 whole acorn squash
  • 2 tbsp olive oil (divided )
  • 1 cup onion (diced)
  • 1/2 cup carrots (diced)
  • 1 tbsp garlic (minced)
  • 1 tbsp fresh ginger (minced)
  • 3 tbsp Thai red curry paste
  • 1/2 tsp crushed red pepper flakes
  • 3 cup vegetable broth
  • 15 oz unsweetened coconut milk
  • 1 tbsp lime juice
  • 1 tsp sriracha (optional )
  • 1 tbsp fresh cilantro (chopped, optional)
  • Serving Size: 1 cup
  • Calories: 238 kcal
  • Carbohydrate: 11 g
  • Protein: 2 g
  • Fat: 22 g
  • Saturated Fat: 16 g
  • Sodium: 510 mg
  • Fiber: 3 g
  • Sugar: 6 g
How to cook:
  1. Preheat the oven to 400 degrees. Line a baking sheet with foil.
  2. Slice each squash in half from the top down (next to the stem). Scoop out the seeds and place open side up on the baking sheet. Drizzle with 1 tablespoon olive oil.
  3. Roast for 1 hour or until the flesh of the squash is cooked through.
  4. Meanwhile, heat the remaining tablespoon of olive oil in a saucepan over medium high heat. Add onions and carrots and cook, stirring frequently, until softened, about 7 minutes.
  5. Add in the garlic and ginger and cook another minute, then whisk in the red curry paste, lime juice and red pepper flakes.
  6. Add the coconut milk and chicken broth and bring to a boil. Boil for 10 minutes, then reduce to a simmer and simmer for 15 minutes.
  7. When squash is cooked, remove from the oven and use a spoon or fork to remove the squash from the shell.
  8. Transfer squash and soup ingredients into a high powered blender and blend until smooth. *See Note
  9. Transfer to bowls and garnish with cilantro and Sriracha.
Notes: Chicken and Acorn Squash Coconut Curry, Add the diced chicken, acorn squash, coconut milk, stock, curry powder, turmeric and salt to the pot and bring it to a boil. Reduce the heat to low,

Creamy Curried Acorn Squash Soup

Creamy Curried Acorn Squash Soup
Creamy Curried Acorn Squash Soup is a delicious, healthy, vegetarian option for lunch or a light dinner. Or, serve it in shot glasses for a fun party appetizer.
Provided by: Michelle
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Asian
Number of ingredients: 11
  • 1.5 tbsp. extra-virgin olive oil or coconut oil (see Recipe Note #1)
  • 1 large acorn squash
  • 1 large shallot, minced
  • 4 baby carrots, grated
  • 1- inch cube ginger, peeled and finely minced
  • 1 clove of garlic, finely minced
  • ¼ tsp. salt, or to taste
  • 1 tbsp. prepared Massaman curry paste (see Recipe Note #2), or to taste
  • 1 1/2 14- oz. cans coconut milk, 1 full can unshaken plus half of a shaken can
  • 1 Thai bird chili, optional, for chili-heads
  • 6 tsp. fat-free Greek yogurt, optional, for serving
  • Calories: 403 calories
  • Carbohydrate: 19 grams carbohydrates
  • Cholesterol: 35 milligrams cholesterol
  • Fat: 31 grams fat
  • Fiber: 3 grams fiber
  • Protein: 15 grams protein
  • Saturated Fat: 19 grams saturated fat
  • Serving Size: 1 bowl, about 2 cups
  • Sodium: 783 grams sodium
  • Sugar: 3 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 9 grams unsaturated fat
How to cook:
  1. Stab the squash in several places with a paring knife to allow steam to vent in the microwave. Place on a microwave-safe plate and microwave for 8 minutes. Pay close attention and listen for squealing sounds (especially after 5 minutes): these indicate that the squash is about to explode. In this case, turn off the microwave and let the squash sit for thirty seconds to a minute (don't open the door). Then resume microwaving (and listening carefully), up to 10 minutes or until the squash is very soft.
  2. Add the olive oil (see Recipe Note #1) to a large, heavy-bottomed pot or Dutch oven over medium heat. When the oil is shimmering, add the shallots, carrots, garlic, Thai chilies, and ginger. Reduce heat to medium-low and sweat the vegetables until soft but not caramelized, about 10 minutes.
  3. Meanwhile, prepare the acorn squash. Cut the top off and slice the squash in half lengthwise. Use a large spoon to scoop the seeds and fibrous innards from the cavity. Discard. Scoop the flesh out of the skin of the squash and into the pot; continue sweating the vegetables, breaking up the squash with a wooden spoon, for an additional 5 minutes.
  4. Move the vegetables to the sides of the pot. Scoop the cream from the top of the unshaken can of coconut milk and add to the center of the pot along with the curry paste. Mix the curry paste into the coconut cream and sauté until fragrant. Add the remaining coconut milk and salt.
  5. Simmer the soup over medium-low heat for 20 minutes. Turn off the heat and let cool for 5 minutes.
  6. Use an immersion blender, food processor, or blender to carefully purée (see Recipe Note #3) the hot soup until silky smooth. Serve with a teaspoon of Greek yogurt on top. Enjoy!
Notes: Acorn Squash & Thai Coconut Curry Soup, Once manageable, scoop out the squash's flesh into a large dutch oven or heavy pot. Add the coconut milk and curry paste and bring to a simmer

Curried Acorn Squash Soup

Curried Acorn Squash Soup
Here is an easy acorn squash soup that highlights the sweet flavor of the squash. The curry powder gives it a unique taste. —Marilou Robinson, Portland, Oregon
Provided by: Taste of Home
Total time: 70 minutes
Cook time: 20 minutes
Prep time: 50 minutes
Yields: 6 servings
Number of ingredients: 9
  • 3 medium acorn squash, halved and seeded
  • 1/2 cup chopped onion
  • 3 to 4 teaspoons curry powder
  • 2 tablespoons butter
  • 3 cups chicken broth
  • 1 cup half-and-half cream
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper to taste
  • Crumbled cooked bacon, optional
How to cook:
  1. Place squash, cut side down, in a greased shallow baking pan. Bake at 350° for 35-40 minutes or until the squash is almost tender.
  2. In a large saucepan, saute onion and curry powder in butter until onion is tender. Remove from the heat; set aside. Carefully scoop out squash; add pulp to saucepan. Gradually add broth. Cook over medium heat for 15-20 minutes or until squash is very tender. Cool slightly.
  3. In a food processor, process the squash mixture until smooth; return to saucepan. Stir in the cream, nutmeg, salt and pepper. Cook over low heat until heated through (do not boil). Garnish with bacon if desired.
Notes: Instant Pot Acorn Squash Soup, Use an immersion blender to blend the soup to the desired consistency. Stir in the coconut milk, and serve. Notes. The calories listed are an
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