Ingredients
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1 medium acorn squash
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1 tablespoon butter
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1 cup shredded carrot
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½ cup chopped sweet onion
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1 tablespoon grated fresh ginger
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1 13-14 ounce can unsweetened coconut milk
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1 ½ cup water
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½ teaspoon salt
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Basil leaves and/or Toasted Squash Seeds (optional)
Directions
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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.
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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.
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Use an immersion blender to puree the soup (or, transfer to a blender). Ladle into bowls and top with desired garnishes.
Toasted Squash Seeds:
Rinse seeds and pat dry with paper towels. In a small bowl, mix seeds with 1/2 teaspoon vegetable oil. Spread seeds in a single layer in a shallow baking pan. Sprinkle lightly with salt. Roast in the 400°F oven for 5 to 8 minutes until toasted, stirring once.
Microwave:
Pierce squash in 3 places with a sharp knife. Microwave for 7 minutes or until tender. When cool enough to handle slice squash in halve and remove seeds. Reserve some of the seeds for garnish, if desired. Scoop flesh from squash halves and set aside. Discard skins.
Nutrition Facts (per serving)
| 252 | Calories |
| 18g | Fat |
| 20g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 252 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 16g | 80% |
| Cholesterol 8mg | 3% |
| Sodium 388mg | 17% |
| Total Carbohydrate 20g | 7% |
| Total Sugars 2g | |
| Protein 2g | 4% |
| Vitamin C 15.4mg | 17% |
| Calcium 61mg | 5% |
| Iron 2.2mg | 12% |
| Potassium 583mg | 12% |
| Folate, total 28.5mcg | |
| Vitamin B-6 0.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
