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Curry Coconut Squash Soup

Curry Coconut Squash Soup

It's squash season and I'm jumping straight in with this Curry, Coconut Squash Soup made with warming spices, ginger, chili and roasted acorn squash and man does this soup pack a punch! One thing I noted while doing my little taste test it is that I definitely won't be getting sick after a bowl of this.  The ginger and chili in this soup will fend off all those germs that seem to be floating around right now. 

Soup is one of those things that is usually an after thought for me. Ive never really been a 'soup' person. Even though I love my smoothie bowls, when it comes to savory I usually prefer solid food. But this recipe may have converted me, this soup is super thick, so damn filling and will warm you from the inside out!

I roasted the squash in turmeric and curry powder before hand, which I feel is a vital step to really getting the most flavor out of this Fall Veggie.

Serves: 2

What you'll need:


    • 2 tbsp pepitas 
    • 1 tbsp black sesame seeds
    • 2 tbsp coconut milk

      What to do:

      1. Preheat oven to 395F bake. 
      2. Cut acorn squash into small chunks, coat with turmeric, curry powder, salt and a little bit of your oil of choice (I use avocado oil) 
      3. Bake for 35-40 minutes or until squash is soft to touch
      4. While your squash is cooking, roughly slice up your shallots and saute in a little bit of water until translucent
      5. Once the squash is cooke, remove from the oven and transfer to a high powered blender that can handle heat (I use a vitamix) 
      6. Blend roasted squash with your shallots, ginger, coconut milk and peppers until you have a smooth and creamy consistency
      7. Pour into 2 bowls, serve with a sprinkle of pepitas, sesame seeds and a dollop of coconut milk. 

      Note: If you don't have a blender that can take heat, simply wait for squash to cool down and blend everything at a cool temperature. Once soup is blended up transfer to a saucepan to heat over the stove before serving. 

      Recipe by Saphira Tuffery (@peanut.head)

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