Curry Coma: Coconut Acorn Squash

Curry Coma: Coconut Acorn Squash

There is nothing better than some delicious warm soup when it starts getting cold out. Fall is one of the best times to make soup not only because of the weather but because of the seasonal foods. Brussels sprouts, pumpkin, squash, corn, and sweet potatoes all are some of my most favorites. All of these things make great staples to add to soups and are inexpensive!Coconut Acorn Squash CurryI choosed acorn squash to experiment with and I’m incredibly delighted and somewhat impressed with how it turned out. Acorn squash is high in vitamin C and boosts your immune system to prevent you from getting sick this flu season. It’s low-cal, helps your vision, and strengthens bones making it a great healthy holiday meal to bring to the table.

Coconut Acorn Squash CurryCurry is my current obsession, so naturally I turned to it when preparing this soup. I felt like the warm heat from the curry would pair great with the squash. Once you have the curry, you can pour it over anything you like! Some of my favorites are cauliflower rice, vegetables, tofu, or tri-color quinoa (which is what I used).

For the toppings ALWAYS add lime to curry. I swear those two things were made for each other. Cilantro is also a must because I refuse to make anything and not add cilantro. And if you are a cheese lover, add some crumbled feta. Try new things to figure out what you love, that’s what’s fun about cooking!Coconut Acorn Squash CurryAcorn Squash Coconut Curry

Serves 2

  • 1 acorn squash
  • 1 1/2 cup low sodium vegetable broth
  • 1 can light coconut milk
  • 1 tsbp curry powder
  • 1/4 cup thai green curry sauce
  • 1/4 cup peanut sauce
  • 1 cup tri-color quinoa
  • 1 tbsp turmeric
  • 2 tbsp unrefined coconut oil
  • 2 cup chopped veggies (I used asparagus, carrots, and broccoli)
  • salt and pepper to taste

Method

  1. pre-heat oven to 400 degrees. Cut the squash in half and clean out the seeds then sprinkle with salt and pepper. When oven is ready, place the squash on a baking sheet and bake for about 30 minutes or until soft enough to cut
  2. In a pan, add 2 tsbp of coconut oil, chopped veggies, and vegetable broth. Then add in curry and peanut sauce, curry powder, turmeric, salt and pepper. Cook covered on medium heat for about 15 minutes
  3. When squash is done, cut out the “meat” like an avocado or peel back the skin. Place the squash in blender, and add in a little water or vegetable broth to help blend (I use the Ninja NJ600 and it is basically the best thing that has ever happened to me). Blend until smooth
  4. Add the squash mixture to the pan along with the coconut milk. Begin to stir frequently, add in salt and pepper as needed. Cook covered for another 10 minutes
  5. Let the curry cool for about 10-15 minutes then pour over quinoa. Top it off with lime juice and cilantro and anything else your taste buds might enjoy

P.S I realize all of my soups look the same but I’ll work on that. I SWEAR they are different.