Curried Acorn Squash Soup


  • 1 medium-sized acorn squash, halved with seeds removed;
  • 1 Tbsp coconut oil
  • 1/2 cup chopped onion;
  • 2 Tbsp. curry powder;
  • 2 cups vegetable stock or bone broth;
  • 1 Tbsp garlic powder
  • 1 cup coconut milk;
  • Sea Salt and freshly ground black pepper;


  1. Preheat your oven to 350 F.
  2. Place the halved squash on a baking sheet and bake in the preheated oven for 35 to 40 minutes.
  3. Melt the coconut oil in a saucepan over a medium-high heat.
  4. Sauté the onions and curry powder in the melted coconut oil until the onions are tender.
  5. When the squash is ready and slightly cooled, scoop out the flesh of the squash and add to the saucepan.
  6. Add the vegetable stock and garlic powder. Reduce to a simmer and cook for another 20 minutes.
  7. Using a Nutribullet, blender or food processor, blend the mixture until you get a smooth texture. Return it to the pot.
  8. Stir in the coconut milk, season with sea salt and pepper to taste.
  9. Cook until heated through, then serve fresh or store in the fridge for later use.

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