Curried Acorn Squash Soup

Curried Acorn Squash Soup

Not only can you make this soup in less than an hour, but it's brimming with plant-based protein for a smooth and flavorful soup that can easily stand alone as a full meal.

INGREDIENTS

1 Tbsp Coconut Oil

½ large Yellow Onion, diced

½ Red Bell Pepper, diced

1 large Carrot, diced

2 Tbsp Red Curry Paste

1 medium Acorn Squash (1½ pounds), peeled, seeded and cut into 1-inch dice

4 cups Vegetable Broth

1 scoop Navitas Organics Protein + Greens Essential Blend 

1 cup canned Coconut Milk

Sea Salt and Ground Black Pepper, to taste

DIRECTIONS

Warm the coconut oil in a heavy-bottomed pot over medium heat. Add the onion, pepper and carrot, and saute for 5 minutes to soften.

Add the red curry paste and cook for 1-2 minutes longer, stirring constantly, until fragrant.

Stir in the squash and the vegetable broth. Turn the heat to high and bring to a boil. Reduce heat to a low simmer and partially cover, leaving the lid open an inch or two, and cook for 20 minutes.

Remove from heat and stir in the Protein + Greens Essential Blend and coconut milk. Transfer to a blender and blend until smooth. If needed, adjust salt and pepper to taste.

Enjoy warm. Soup may be refrigerated for up to 4 days and reheated as needed.

Makes 4 Servings

Submitted by Julie Morris
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Image of Curried Acorn Squash Soup

Curried Acorn Squash Soup

Julie Morris

Servings

4

Not only can you make this soup in less than an hour, but it's brimming with plant-based protein for a smooth and flavorful soup that can easily stand alone as a full meal.

Ingredients

  • 1 Tbsp Coconut Oil
  • ½ large Yellow Onion, diced
  • ½ Red Bell Pepper, diced
  • 1 large Carrot, diced
  • 2 Tbsp Red Curry Paste
  • 1 medium Acorn Squash (1½ pounds), peeled, seeded and cut into 1-inch dice
  • 4 cups Vegetable Broth
  • 1 scoop Navitas Organics Protein + Greens Essential Blend 
  • 1 cup canned Coconut Milk
  • Sea Salt and Ground Black Pepper, to taste
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Directions

  1. Warm the coconut oil in a heavy-bottomed pot over medium heat. Add the onion, pepper and carrot, and saute for 5 minutes to soften.
  2. Add the red curry paste and cook for 1-2 minutes longer, stirring constantly, until fragrant.
  3. Stir in the squash and the vegetable broth. Turn the heat to high and bring to a boil. Reduce heat to a low simmer and partially cover, leaving the lid open an inch or two, and cook for 20 minutes.
  4. Remove from heat and stir in the Protein + Greens Essential Blend and coconut milk. Transfer to a blender and blend until smooth. If needed, adjust salt and pepper to taste.
  5. Enjoy warm. Soup may be refrigerated for up to 4 days and reheated as needed.
Servings: 4
Submitted by:

Julie Morris