|Source: Adapted from 101cookbooks.com|
|Prep time: 1 hour||Cooking time: 30 minutes||Total time: 1 1/2 hours|
A cozy creamy soup for a rainy fall day
Preheat the oven to 375 degrees. Cut each acorn squash in half and scoop out the seeds. Roast on a baking pan until each squash is tender (30-45 minutes).
Scoop out the baked squash from the skins and place in a soup pot with the coconut milk and curry paste. Bring to a simmer over medium-high heat. Remove from the heat and blend until smooth using an immersion blender, food processor, or standard blender. Add water or vegetable broth, a cup at a time, until the soup is your preferred consistency. Bring the soup back to a simmer, adding the salt and additional curry paste to taste.
Serve warm topped with toasted pumpkin seeds.