Recipe by Dan Clapson
1 acorn squash, halved, seeds removed
1 yellow onion, diced
2 cloves garlic, chopped
2 red potatoes, peeled, 1 cm cubed, (2 cups approx.)
1 Tbs red curry paste
1 380 mL can coconut milk
5 cups (1.2 L) vegetable broth
1 lemon, zested and juiced
2 tsp sesame oil
salt and pepper
green onions, thinly sliced for garnish, optional
- Preheat oven to 425º F. Place the acorn squash flat side down in a small baking dish and roast in oven until fork tender, approximately 30 minutes.
- While that’s roasting, cook down the onion and garlic in some olive oil in a large pot on medium-high heat for 5 minutes. Reduce to medium heat; add the next 4 ingredients to the pot and let cook, uncovered for 25 minutes, stirring until the curry paste has been incorporated.
- Take the roasted squash out of the oven and using a large metal spoon, scoop the flesh into the soup pot. Using an immersion blender, puree the soup until silky smooth.
- Stir the lemon juice, zest and sesame oil to the soup and reduce to low heat to keep warm until ready to serve. Garnish with green onions and serve.