Squash it

Acorn Squash Soup

~hit em with the flava: curry kaffir lime/lemongrass infused coconut milk with Scotch glazed acorn seeds. Slam


2 TBS curry

5 leaves kaffir lime

2 stalks lemongrass

1 can coconut milk


Ingredients for Glazed Acorn Seeds:

1 shot of sugar

Half a tbls of cardommum

1/4 tbs salt

1 shot of scotch for the chef and 1/2 shot in the recipe. 



1. Preheat oven to 400F

2. Cut one squash in half & cut the top off the other squash 

3. Clean the seeds out of the acorns and put aside to dry. We'll be using them shortly

5. Brush canola or veggie oil on the acorns and onion

6. Sprinkle 2 TBS curry & 1 tsp salt/pepper

7. Put the acorns and onion in the oven at 400F for 35 mins

4. Steep 1 can coconut milk with 2 stalks of minced lemongrass and 5 leaves of dried kaffir lime leaves on low heat

5. Strain coconut milk from and lemongrass & kaffir lime leaves(can use with a sifter or cheese cloth).

6. Glaze acorn seeds by putting all the ingredients in a pan and cook for 5 minutes on low until sugar is desolved and the mixture is bubbly

7. Take the two halves of the acorn and onion out of the oven, put in blender with coconut milk and blend until smooth

8. Pour the soup into the whole roasted acorn, top with glazed acorn seeds a little olive oil

9. Enjoy!














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