1 large acorn squash, or two small ones (about 2-3 pounds)
2 tablespoons butter
Salt and pepper to taste
one 14-ounce can coconut milk
1/2-1 teaspoon Thai Kitchen green curry paste
1 teaspoon cinnamon
1 tablespoon Trader Joe's Pumpkin Butter
Roasted acorn squash seeds for garnish (optional)
Preheat the oven to 400 degrees. Cut squash in half; scoop out the seeds and reserve. Rub inside of each squash half with butter. Sprinkle with salt and pepper. Coat a baking sheet with cooking spray and roast squash cut side down for 30-40 minutes, until completely tender.
Scoop squash flesh into a pan over medium low heat. Whisk chunks until they're as smooth as you like while adding coconut milk a bit at a time. Add a little water if you like until the soup is the desired consistency.
Divide soup into two pans. To one batch, add cinnamon and pumpkin butter, whisking until smooth. To the other, add Thai curry paste to taste. Ladle soup into bowls, sprinkle with roasted seeds and serve. To roast squash seeds: Remove all stringy pieces of squash from seeds and pat dry. Toss with a few drops of oil, and season with salt and pepper. Coat a baking sheet with cooking spray and roast for about 20 minutes at 400 degrees, until crunchy. Let cool before using.
--Adapted from 101cookbooks.com by Heidi Swanson
Per serving (sweet version only): 376 calories, 30 grams fat, 23 grams saturated fat, 27 grams carbohydrate, 8 grams fiber, 6 grams protein, 20 milligrams sodium, 15 milligrams cholesterol. Analysis by registered dietitian Jodie Shield. Note: You can bring down the calorie count by using light coconut milk.Recipe and photo courtesy Kate Shatzkin