A savory, warming fall soup made from roasted acorn squash and carrots blended together with broth and Thai red curry paste.
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 you should have seen the look on my face when I felt that first icy speckle hit my cheek. It’s only October so I’m not being dramatic right? It’s not meant to be this cold yet! (Is it obvious that I don’t tolerate cold very well?)
Dramatics aside, I sort of have to find things that make all that cold bearable. I get really bummed out during this time of year and I try my best to focus on self-care. For me, self-care is huddling under blankets, drinking more tea, playing video games and eating soup! Soup is so comforting. 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 we’re being honest, I eat soup any day of the year, no matter how hot it is. It truly is my all-time favorite comfort food.
This soup was inspired by the weather change. When I think of fall, I think of pumpkins and squashes and spicy things. Well, hey 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.
- 1 acorn squash (mine was just under 2 lbs)
- 3 cloves garlic
- 3 medium-size carrots
- about 1-2 tbsp olive oil
- 3-4 tbsp Thai red curry paste (make sure it's vegan)
- 3 cups vegetable broth
- Preheat oven to 400F.
- Cut the acorn squash in half from top to bottom and remove the seeds and stringy pulp. (You can actually roast the seeds if you want and use as a garnish)
- Rub the cut side of the squash and the carrots with the olive oil. Salt and pepper the cut side of the squash and the carrots.
- Place the garlic cloves inside the squash cavities.
- On a parchment lined baking sheet, place the squash cavity side down and place the carrots wherever they will fit.
- Bake for 40 minutes.
- Remove sheet pan from the oven and let the vegetables cool 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 smooth.
- Heat on the stove and add more salt and pepper if needed.
- (Optional) garnish with roasted squash seeds and chives.