Acorn Squash Bisque

This Acorn Squash Bisque is a creamy, savory soup that perfectly balances the natural sweetness of acorn squash with aromatic spices. A delightful Paleo Indian-inspired dish, it's warming and nourishing, perfect for cozy evenings.

Ingredients

• Acorn squash - 1 medium (about 500g)
• Coconut oil - 1 tablespoon
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Vegetable broth - 2 cups (480ml)
• Coconut milk - 1/2 cup (120ml)
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Preheat the oven to 200°C (400°F). Cut the acorn squash in half, remove the seeds, and place it cut-side down on a baking sheet. Roast for 25-30 minutes until tender.
2. While the squash is roasting, heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
4. Once the squash is done roasting, scoop the flesh out and add it to the pot with the onion, garlic, and ginger.
5. Pour in the vegetable broth and add the cumin, coriander, turmeric, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes.
6. Remove the pot from heat and blend the soup using an immersion blender until smooth. Alternatively, transfer to a blender in batches.
7. Stir in the coconut milk and mix well. Adjust seasoning as necessary.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 34 g
• Fiber: 7 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C, promoting healthy skin and immune function.
• High in fiber, aiding digestion and supporting gut health.

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