Someone posted a recipe of roasted acorn squash pureed with gochujang on spaghetti pasta…and I was like…I want to eat that in a soup!
So I tried this:
Roast 1 acorn squash (this would be good with butternut or kabocha too): cut in half, scoop out seeds, drizzle with olive oil & salt/pepper and roast at 400 degrees for 25 minutes. Cut an onion in half, peel it, and roast it with the squash at a the same time.
Chop two cloves of garlic and finely chop about an inch of fresh ginger. Saute them lightly in a couple tablespoons of olive oil.
Scoop out the squash flesh and dump into the pot with the garlic/ginger. Dump in the roasted onion, too. Add salt, pepper, garlic powder and some garam masala to taste.
Pour in a can of coconut cream or milk. Add about 1/2 cup chicken broth. Simmer for about 5 minutes. Remove from heat and puree with immersion blender or regular blender.
Add back to the pot and get out your gochujang (I use K-Mama Sauce) and add about 3 tablespoons to 1/4 cup depending on how spicy you like it.
Pretty simple. Coconut cream and roasted squash make it a little sweet, and the gochujang gives it body and wakes up your tongue. I liked it. Tokyo Boy doesn’t like coconut curry so it wasn’t his favorite. If I had really been on top of things I’d have sauteed shallots or garlic chips to put on top!
1 acorn squash
1 can of coconut cream or milk
3 tablespoons olive oil
1 onion, 2 cloves of garlic, 1 inch of ginger
chicken or veggie stock
salt, pepper, garlic powder, garam masala
gochujang (I use K-Mama Sauce)