Acorn Squash Peanut Coconut Curry Soup
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
A delicious spicy red curry soup with a hint of peanut and coconut flavor.
  • 1 acorn squash
  • 2 teaspoons olive oil
  • ½ medium onion, chopped
  • 2 pieces of ginger about the size and thickness of nickels, chopped
  • 1 large clove garlic, chopped
  • 1½ cups chicken broth
  • ¼ cup Asian coconut milk (full fat not light or reduced fat)
  • 1 tablespoon peanut butter
  • 1½ teaspoons red curry paste
  • 1 chicken bouillon cube
  • ½ teaspoon fish sauce
  • salt and pepper to taste
  1. Cut the acorn squash in half lengthwise. Remove the seeds and stringy pulp.
  2. Place the two halves in an 8x8 glass baking dish, cut side down (outside dome part facing up).
  3. Fill the baking dish with enough water so it is one inch high.
  4. Microwave the squash for 20 minutes. Squash will be tender.
  5. While the squash is cooking, prepare the rest of the soup.
  6. Heat the olive oil in a large non-stick skillet on medium heat. Add the onions, ginger, and garlic. Saute for 5-7 minutes until the onions are soft, season lightly with salt and pepper.
  7. Add the chicken broth, coconut milk, peanut butter, curry paste, bouillon cube, and fish sauce. Stir the soup until the peanut butter, curry paste, and bouillon cube have dissolved.
  8. Cook the soup at a low simmer until the squash is ready.
  9. Carefully remove the squash from the microwave. The baking dish will be extremely hot.
  10. Spoon out the flesh of the squash and add it to a food processor or blender.
  11. Carefully transfer the broth mixture to the food processor or blender.
  12. Puree the soup until smooth. Season the soup with salt and pepper if necessary.
  13. To make your soup more visually appealing, drizzle a little bit of coconut milk on top of each bowl.
  14. Serve immediately.
Recipe by Savory Sweet Life at