Delicata Squash Soup
It's the crunchy, spicy, toasted coconut, lime and pumpkin seed (pepitas) topping that makes this vegan soup irresistible!
Servings: 6 people
Ingredients
- 1/2 large lime juice and zest
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper or more to taste
- 1/3 cup unsweetened shredded coconut
- 1 cup raw pumpkin seeds
- 2 tablespoons olive oil
- 1 large onion diced small
- 2 medium delicata squashes peeled, seeded, and cut into 1-inch cubes
- 1 medium sweet potato cut into 1-inch cubes (peeled if desired)
- 3 large cloves garlic smashed and peeled
- 2 tablespoons yellow curry paste or more to taste (recipe note #3)
- 4 cups vegetable broth
- 1 13.5-ounce can coconut milk or lite coconut milk
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon freshly ground black pepper
- fresh Thai basil leaves for garnish, torn if large
Instructions
- Preheat oven to 325˚F
- In a medium bowl whisk together lime juice and zest, kosher salt and cayenne pepper. Add pumpkin seeds and coconut; toss to coat evenly. Spread in a thin layer on a rimmed baking sheet; bake 5 minutes, stir and bake 5-7 minutes more, or until pepitas and coconut are toasted and fragrant. Transfer baking sheet to wire rack to cool. (recipe note #1)
- Meanwhile, heat olive oil in a large soup pot or Dutch oven over medium heat. Add onion; cook and stir until onion is translucent, about 3 minutes.
- Add delicata squash, sweet potato, garlic, curry paste, and broth to onion mixture and stir. Bring to boil. Reduce heat and simmer 25 minutes, or until the squash and sweet potato are tender.
- To puree the soup, use an immersion blender with a stainless steel shaft to puree the soup right in the pot. Or transfer soup to standard blender and puree; return soup to pot. (recipe note #2)
- Add coconut milk, salt, and freshly ground black pepper to taste; cook and stir until heated through. Ladle soup into bowls and serve topped with toasted pumpkin seed and coconut mixture and Thai basil leaves.
Notes
- If your pumpkin seeds and coconut are on the verge of over browning, transfer the mixture to a bowl immediately so they don't continue cooking on the baking sheet.
- If you use a traditional blender (not an immersion blender), cover the top with a clean towel instead of the lid when blending anything hot – otherwise it could splatter out and could burn you and make a big mess.
- For a vegan version of this soup, be sure to check the label of your curry paste as some include fish sauce, etc.
Nutrition
Calories: 372kcal | Carbohydrates: 31g | Protein: 7g | Fat: 27g | Saturated Fat: 17g | Sodium: 1247mg | Potassium: 953mg | Fiber: 6g | Sugar: 8g | Vitamin A: 8546IU | Vitamin C: 25mg | Calcium: 87mg | Iron: 5mg
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