I know it’s so predictable to put winter squash in a soup, but who are we kidding here? It is soup season and it’s been pretty damn cold outside this week! Everyone should keep some Thai curry paste in their refrigerators. It adds a warming spice to so many savoury dishes and especially to a soup like this!
1 acorn squash (halved, seeds removed)
1 yellow onion (diced)
2 cloves garlic (chopped)
2 red potatoes (peeled, ½” cubed, 2 cups approx.)
1 tablespoon red curry paste
1 13.5oz can coconut milk
5 cups vegetable broth
1 lemon (zested and juiced)
2 teaspoon sesame oil
Salt and pepper
Green onions (thinly sliced for garnish, optional)
1. Preheat your oven to 425 degrees. Place the acorn squash flat side down in a small baking dish. Place in oven and let roast until fork tender, approximately 30 minutes.
2. While that’s roasting, cook down the onion and garlic in some olive oil in a large pot on medium-high heat for 5 minutes. Reduce to medium heat, add the next 4 ingredients to the pot and let cook, uncovered for 25 minutes, stirring until the curry paste has been incorporated.
3. Take the roasted squash out of the oven and using a large metal spoon, scoop the flesh into the soup pot. Using an immersion blender, puree the soup until silky smooth. Stir the lemon juice, zest and sesame oil to the soup and reduce to low heat to keep warm until ready to serve.
4. Garnish with green onions and serve.
is a food writer and culinary instructor based out of Calgary. He is
constantly creating new recipes and striving to expand his culinary
horizons. He thinks yam fries are overrated.