GF Gluten-Free VG Vegetarian EF Egg-Free

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


  • 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


  1. Preheat oven to 400F.
  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.
  3. Scoop the seeds out of the inside of the squash.
  4. Place the squash on a lined baking sheet.
  5. In each squash half, divide the ghee, coconut sugar, and cinnamon.
  6. Bake it in the oven for 20 minutes.
  7. Pull it out and use a brush to brush the center juices onto the fleshy part of the squash.
  8. Bake it for another 20 minutes.
  9. While the squash is baking, make the pesto.
  10. In a food processor, add the cashews, ghee, agave nectar, cilantro, mint, and sea salt.
  11. Process for about 10 seconds, until combined and chunky.
  12. Use a spoon to scoop the flesh of the acorn squash from the skin and place it in a food processor or blender.
  13. Add the coconut milk, sea salt, and garlic powder.
  14. Process the mixture until completely combined and puréed.
  15. Transfer the soup to bowls.
  16. Top with the pesto, additional chopped cashews, and mint for garnish.
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