Curried Acorn Squash Soup

This creamy fall soup is unique and satisfying. The slight warmth from the curry spice pairs well with the creaminess of the blended acorn squash and coconut milk creating a truly delicious dish. This soup acts as a great base for added cooked veggies like carrot, cauliflower, cubed squash, and proteins like tofu, beans, or lean meats.

Ingredients

• 1 medium yellow onion, chopped
• 2 cloves garlic, chopped
• 1/4 cup chopped celery (1-2 stalks)
• 1 tablespoon neutral oil (canola, coconut, avocado)
• 2 tablespoons all purpose flour
• 1/2 teaspoon dill weed
• 1/2 teaspoon curry powder
• 2 cups low/no sodium vegetable broth
• 14 ounce can coconut milk (not lite)
• 1 acorn squash
• 1/2-1 teaspoon salt

Instructions

Cook the acorn squash ahead by slicing it in half longitudinally, scooping out the seeds and stringy center, and baking in a dish of water so that the flesh side is submerged. Bake at 350 F for 30-45 minutes or until the squash can be easily pierced with a fork.

In a sauce pan or pot saute the onion, garlic, and celery with the oil until the onion becomes translucent: 2-3 minutes. Add flour and stir until the flour is incorporated in with the rest of the ingredients in the pot. Add the rest of the ingredients except for the coconut milk. Bring to a boil then reduce to a simmer and cook for 5 minutes. Stir while heating. Add in the coconut milk and then blend using an immersion blender or an upright blender. Be careful to follower manufacturer’s guide for blending hot liquids in a blender. Serve immediately or store in the refrigerator for meal prep.

Nutrient information provided using Lose It! App

Curried Acorn Squash Soup 

Servings 4 | 348 Calories per Serving

24.3 g carbohydrate; 4.2 g protein; 28.7 g fat; 4.6 g fiber; 495 mg sodium