Dani is a home chef, homemaker, and versed in many areas of life.
Perfect for a Light Lunch
Are you trying to lose weight, in a healthy way? Or are you a fitness fiend? Or do you just like soup? I fall into that last category—I love the many different kinds of soups that are out there. Above all, I prefer blended soups.
This soup makes five large portions and is perfectly light on the stomach, but at the same time you're left feeling full. The sweet potatoes add a natural sweet taste and a fullness to this dish.
You know this is new for me, but I'm going to go for it. . . wow, it's really good!
— My Spouse
My Spouse Is My Best Judge
If you're like me, you're not too picky when it comes to flavor and will pretty much eat anything, finding joy in every bite. My spouse, however, is a picky eater who has come a long way.
Now, she's not a huge fan of soup, but she decided to give it a quick go. She dove in and was pleasantly surprised by the spices and fullness of the complex flavors. She was expecting to hate it! It had quite the opposite effect; in fact, she asked me to make it again, minus the coconut milk (she hates coconuts or cream).
Read More From Delishably
My spouse has a very good flavor palette. She judges everything I make, and I can always expect an honest opinion—so trust her when she says that this soup was good.
|Prep time||Cook time||Ready in||Yields|
- 2 medium acorn squash, roasted and scooped out
- 3 carrots, sliced thinly
- 2 large sweet potatoes, sliced thinly
- 5 cups vegetable broth
- 2 teaspoons cumin, ground
- 2-3 teaspoons curry powder, or to taste
- 1 teaspoon cayenne pepper, optional
- 1 tablespoon onion powder
- salt and pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 can coconut milk
- Preheat the oven to 450 degrees F.
- Roast the acorn squash: Cut in half each acorn squash. Using a spoon, scrape out the seeds. Line a baking sheet with wax paper or parchment paper. Sprinkle the squash with salt and pepper lightly and drizzle with olive oil or vegetable oil. Lay cut side down onto tray. Roast until tender, about 35-40 minutes. When the squash are soft and cool enough to handle, remove the flesh from the skin with a spoon.
- While acorn squash are roasting: Measure out 5 cups of vegetable broth and start the process of simmering. Skin your carrots and thinly slice and toss into the broth. Next, skin your sweet potatoes and thinly slice and toss into the broth.
- Simmer the vegetables for 20 minutes or until they break easily with a fork. Add in onion powder, ground cumin, cayenne powder, curry powder, salt and pepper to taste.
- Add in the soft flesh of the acorn squash into the simmering vegetable for 10 minutes, stirring frequently.
- When the acorn squash have simmered for 10 minutes, use an immersion blender or a regular blender (in batches) to blend the soup smoothly.
- Add in can of coconut milk.
More About the Recipe
You might be wondering where I got the idea for this great recipe, right? Or maybe not, but I'm going to tell you anyway. I'm close to the end of a 21-day liquid fast for my church. The reason I decided to do the fast wasn't to lose weight, as you might expect, but rather it's connected to my bipolar disorder. It's been a difficult journey, but the fast has actually been going really well. I feel great, my skin looks great, and my soul feels amazing.
So, why Thai? I really love the complex flavors that Thai food has to offer, and their soups tend to be very creamy and spicy, which I like. I wanted to take a try for myself, and boy did it pay off. As an added bonus, this dish was under $5 to make! Crazy!
© 2020 Dani Moore