Recipe
Acorn Squash with Shrimp Thai Pesto
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.
Prep: 20 minsCook: 40 minsTotal: 1 hour
Ingredients
- Soup
- 1 acorn squash, cut in half
- 2 tablespoons ghee
- 1 tablespoon coconut sugar
- 1/2 teaspoon cinnamon
- 13.6 oz (1 can) unsweetened coconut milk
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder (optional)
- Thai Pesto:
- 3/4 cup unsalted cashews
- 1 tablespoon ghee
- 2 tablespoons agave nectar (honey or maple syrup works)
- handful fresh cilantro, chopped
- handful fresh mint, chopped
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 400F.
- Cut the squash in half, and cut the point off the bottom of the squash so it can sit on your baking pan flat.
- Scoop the seeds out of the inside of the squash.
- Place the squash on a lined baking sheet.
- In each squash half, divide the ghee, coconut sugar, and cinnamon.
- Bake it in the oven for 20 minutes.
- Pull it out and use a brush to brush the center juices onto the fleshy part of the squash.
- Bake it for another 20 minutes.
- While the squash is baking, make the pesto.
- In a food processor, add the cashews, ghee, agave nectar, cilantro, mint, and sea salt.
- Process for about 10 seconds, until combined and chunky.
- Use a spoon to scoop the flesh of the acorn squash from the skin and place it in a food processor or blender.
- Add the coconut milk, sea salt, and garlic powder.
- Process the mixture until completely combined and puréed.
- Transfer the soup to bowls.
- Top with the pesto, additional chopped cashews, and mint for garnish.
Find it online: https://thetoastedpinenut.com/acorn-squash-soup-thai-pesto/