2 medium acorn squash
1 large granny smith apple (or regular apple and 1 tablespoon lime juice)
1 large yellow onion
4 cloves garlic
3 inch piece of peeled ginger, grated
2 tablespoons vegetable oil
1-2 tablespoons red curry paste
1 tablespoon turmeric
4 cups vegetable broth or chicken broth (option if not vegetarian or vegan)
2 cups coconut milk
1 teaspoon salt
Cilantro for topping and Sriracha for extra heat!
- Cut the acorn squash in half, scooping out the seeds, and place the halves face down on a baking sheet.
- Bake in a 400 degree oven for 30-45 minutes, until mostly soft when poked with a fork.
- Scoop the flesh out of the skins.
- While the squash is baking, dice the onion and apple, mince the garlic, and grate the ginger. I usually mince and grate in the food processor.
- Heat the oil in a large pot or dutch oven. Add the onions, garlic, and ginger. Cook for about 5 minutes or until onions or soft, stirring occasionally.
- Add the apple, red curry paste, and turmeric. Cook for another minute or so, stirring evenly to distribute the curry.
- Add the squash, broth, and salt, bringing the soup to a boil and then reducing to a low simmer. Simmer for 25 minutes or until the apples and squash are soft enough to smash with the back of a spoon.
- Using an immersion blender (or regular blender), blend the soup until it’s uniformly creamy. I place the pan in the sink to blend with an immersion blender.
- Stir in the coconut milk. Taste and adjust the salt and curry paste.
- Serve topped with cilantro.
Note: This soup can have as much hot chili flavor as you want by adding more or less curry paste and sriracha. This soup freezes well and can be made ahead for another meal. I use this soup as a side dish with my meal, but it can easily be a main dish with side dishes to round out the meal.