It’s cold here, and I mean really cold. I was outside the other day with my animals and I kid you not, it started flurrying. It only lasted a minute, but it’s only October! It’s too soon to snow! I don’t mean to be dramatic but I hate cold weather and here in Wisconsin, I have never felt colder weather in my life.
I sort of have to find things that make the cold bearable while I live here. Things that make it just a bit more bearable are: huddling under blankets, drinking more tea, and eating soup. Soup is so comforting and warm. I love making it and I love eating it. It warms you on the inside out and I feel like it’s one of those meals that you can put a lot of love into. And if I’m being honest, I eat soup any day of the year, no matter how hot it is. It truly is my all-year-round favorite food.
This soup was inspired by the weather change. When I think of fall, I think of pumpkins and squashes and spicy things. So, let’s put some of that in a soup! Roasting the veggies instead of boiling gives a lot of flavor to this acorn squash soup. Have you tried that before? It’s easier than it sounds and the flavor is completely worth it. For this soup, I halved the acorn squash and de-seeded, chopped up some other veggies, and then roasted them in the oven. Once they are roasted all you have left is to blend with some vegetable broth and the Thai red curry paste and heat! All the flavor work is done for you inside the oven.
Thai Spiced Acorn Squash Soup
- 1 acorn squash (mine was just under 2 pounds)
- 3 garlic cloves
- 3 medium-size carrots
- 1-2 tbsp olive oil
- 3-4 tbsp Thai red curry paste (use less if you'd like it milder)
- 3 cups vegetable broth
- Preheat the oven to 400°F
- Cut the acorn squash in half from top to bottom and remove the seeds & stringy pulp (reserve the seeds for garnish, see notes)
- Rub the cut-side and cavities of the squash and the carrots with olive oil. Salt and pepper the squash and carrots.
- Place the garlic cloves inside the squash cavities.
- On a parchment-lined baking sheet, place the squash cavity-side down and arrange the carrots wherever they will fit.
- Bake for 40 minutes.
- Remove the sheet pan from the oven and let the vegetables cool down enough to handle.
- Scoop the flesh of the acorn squash away from the skin and add to a soup pot, along with the carrots, garlic, Thai red curry paste, and vegetable broth.
- Use an immersion blender to blend until smooth. Alternatively, you can add the ingredients to a blender but you may need to do this in batches.
- Heat on the stove and add more salt and pepper if needed.
- Optional: garnish with chives and roasted squash seeds (see notes)