Made with AI
Acorn Squash Soup with Ginger and Coconut Milk
70 min 198 kcal per serving Medium
Ingredients
4 Servings
- acorn squash2 medium
- olive oil1 tablespoon
- onion1 small
- garlic2 cloves
- fresh ginger1 tablespoon
- coconut milk1 can
- vegetable broth2 cups
- salt0,5 teaspoon
- black pepper0,25 teaspoon
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Cut the acorn squashes in half and remove the seeds. Place them cut side down on a baking sheet.
- 3
Roast the squashes in the preheated oven for about 30-40 minutes, or until the flesh is tender.
- 4
While the squash is roasting, heat the olive oil in a large pot over medium heat.
- 5
Add the chopped onion and sauté until translucent, about 5 minutes.
- 6
Add the minced garlic and grated ginger to the pot, and sauté for another 2 minutes.
- 7
Once the squash is done roasting, scoop out the flesh and add it to the pot.
- 8
Pour in the coconut milk and vegetable broth, and stir to combine.
- 9
Season with salt and black pepper.
