Vegan Creamy Curry Acorn Squash Soup Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk is lower in calories, while milk is more economical.

pumpkin seeds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds provide a similar crunch, while peanuts are often cheaper.

Cut acorn squash in half and remove seeds, then cut into smaller pieces with the skin on.

Cut tomatoes in half to prevent them from exploding while roasting.

Spray the cut sides of the squash and tomatoes with avocado oil.

Season the squash and tomatoes with salt, curry powder, and smoked paprika.

Roast the squash and tomatoes at 375°F for about 20 minutes until soft.

Once roasted, scoop out the flesh of the squash from the skin using a spoon.

In a medium-large saucepan, combine the roasted squash, tomatoes, and garlic.

Add 2 cups of vegetable broth and a third of a can of coconut milk to the saucepan.

Blend everything together until smooth using a KitchenAid immersion blender.

Adjust seasoning with additional salt and add chili oil for flavor.

Serve hot, optionally garnished with coconut milk for aesthetics.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary