Ingredients:

  • 1 medium acorn squash, halved and seeded (approx. 2 lbs / 900g)
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 tbsp coconut oil
  • 1 medium yellow onion, diced (approx. 5 oz / 140g)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp red curry paste
  • 4 cups vegetable broth
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1 tbsp fresh lime juice
  • ¼ cup fresh cilantro, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Brush the cut sides of the seeded acorn squash with olive oil and season with salt and pepper.
  2. Place squash cut-side down on a baking sheet and roast for 30–35 minutes until the flesh is tender and edges are deep brown. Let cool slightly, then scoop the flesh away from the skin using a spoon.
  3. Heat coconut oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until translucent.
  4. Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.
  5. Add the red curry paste and stir constantly for 2 minutes to activate the spices in the oil.
  6. Pour in the vegetable broth and the roasted squash flesh. Bring to a gentle simmer for 10 minutes to allow flavors to merge.
  7. Remove the pot from heat. Use an immersion blender directly in the pot (or transfer to a stand blender in batches) and blend until smooth.
  8. Stir in the full-fat coconut milk and fresh lime juice. Garnish with chopped cilantro and optional red pepper flakes.