Carrot and Acorn Squash Soup


  • 1 medium acorn squash
  • 1 tablespoon butter
  • 1 cup shredded carrot
  • ½ cup chopped sweet onion
  • 1 tablespoon grated fresh ginger
  • 1 13 ounce can full-fat coconut milk
  • 1 ½ cups vegetable or chicken stock
  • ½ teaspoon salt
  • Toasted pepitas (or other seed), roasted chickpeas, additional coconut cream drizzle (optional)


  • Preheat oven to 400°F. Cut squash in half lengthwise; remove seeds. Arrange squash halves, cut sides down, in a foil-lined shallow baking pan. Bake, uncovered, 40 minutes or until tender. Scoop flesh from squash; discard skin.
  • In a large saucepan melt butter over medium heat. Add carrot, onion, and ginger. Cook and stir for 3 to 4 minutes or until tender. Add squash flesh, coconut milk, water, and salt. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring occasionally.
  • Use an immersion blender to puree the soup (or, transfer to a blender). Ladle into bowls and top with desired garnishes.

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