Ingredients

• 2 medium acorn squash , halved and seeded
• 6 teaspoons coconut oil , divided
• 4 teaspoons brown sugar
• salt and ground black pepper to taste
• 1 medium sweet onion , diced
• 4 medium garlic cloves , minced
• 1 tablespoon red curry paste , or more to taste
• 1 teaspoon grated fresh ginger root
• 3 cups low-sodium vegetable stock
• 1 , 14 ounce
• 1 medium lime , juiced
• 2 tablespoons roasted pumpkin seeds

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place acorn squash halves, cut-sides up, on a baking sheet. Place 1 teaspoon coconut oil and 1 teaspoon brown sugar in the cavity of each half. Season with salt and pepper.
3. 3 Roast in the preheated oven until tender when pierced with a fork, 40 to 60 minutes. Remove from the oven and set aside to cool.
4. 4 While cooling, heat remaining 2 teaspoons coconut oil in a large pot over medium-low heat. Add onion and saute until soft and caramelized, 7 to 10 minutes. Add garlic, curry paste, ginger, and a pinch of salt; stir to incorporate and cook, stirring occasionally, until fragrant, about 5 minutes. Pour in vegetable stock and cook until heated through, 3 to 5 minutes.
5. 5 Scoop the squash flesh out of the skins and place it into the pot. Puree soup with an immersion blender until smooth.
6. 6 Stir in coconut milk and lime juice; season with salt and pepper. Heat until completely warm throughout, about 3 minutes. Ladle into bowls and garnish with roasted pumpkin seeds.

Nutrition per serving