By The Toasted Pine Nut
Acorn Squash with Shrimp Thai Pesto
16 steps
Prep:20minCook:40min
Really fun and cozy Acorn Squash Soup with a tasty Thai Pesto! Perfect for getting you in the autumn spirit and for slurping curled up on the couch.
Updated at: Mon, 09 Dec 2024 04:51:20 GMT
Nutrition balance score
Unbalanced
Glycemic Index
41
Low
Nutrition per serving
Calories1804.9 kcal (90%)
Total Fat146.8 g (210%)
Carbs108.1 g (42%)
Sugars43.7 g (49%)
Protein16.1 g (32%)
Sodium1298.4 mg (65%)
Fiber8.6 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1acorn squash
cut in half
2 tablespoonsghee
1 tablespooncoconut sugar
½ teaspooncinnamon
13.6 ozunsweetened coconut milk
½ teaspoonsea salt
½ teaspoongarlic powder
¼ teaspoonchili powder
optional
¾ cupunsalted cashews
1 tablespoonghee
2 tablespoonsagave nectar
honey or maple syrup works
fresh cilantro
chopped
fresh mint
chopped
¼ teaspoonsea salt
Instructions
Step 1
Preheat oven to 400F.
Step 2
Cut the squash in half, and cut the point off the bottom of the squash so it can sit on your baking pan flat.
Step 3
Scoop the seeds out of the inside of the squash.
Step 4
Place the squash on a lined baking sheet.
Step 5
In each squash half, divide the ghee, coconut sugar, and cinnamon.
Step 6
Bake it in the oven for 20 minutes.
Step 7
Pull it out and use a brush to brush the center juices onto the fleshy part of the squash.
Step 8
Bake it for another 20 minutes.
Step 9
While the squash is baking, make the pesto.
Step 10
In a food processor, add the cashews, ghee, agave nectar, cilantro, mint, and sea salt.
Step 11
Process for about 10 seconds, until combined and chunky.
Step 12
Use a spoon to scoop the flesh of the acorn squash from the skin and place it in a food processor or blender.
Step 13
Add the coconut milk, sea salt, and garlic powder.
Step 14
Process the mixture until completely combined and puréed.
Step 15
Transfer the soup to bowls.
Step 16
Top with the pesto, additional chopped cashews, and mint for garnish.
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