Coconut Curry Acorn Squash Soup with Chicken

1.Preheat your oven to 400°F (200°C).

2.Place the halved acorn squashes cut side down on a baking sheet. Roast in the preheated oven for about 30-35 minutes, or until tender. Remove from the oven and let cool slightly before scooping out the flesh.

3.In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

4.Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

5.Add the diced chicken to the pot and cook until browned and cooked through, about 5-7 minutes.

6.Stir in the Thai red curry paste, mixing well to coat the chicken and onions.

7.Pour in the chicken broth and bring the mixture to a simmer. Cook for about 10 minutes to allow the flavors to meld.

8.Scoop the roasted acorn squash flesh into the pot, discarding the skins. Stir to combine.

9.Add the coconut milk and lime juice, stirring until well mixed. Simmer for another 5 minutes.

10.Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches to blend until creamy. Return to the pot if using a blender.

11.Season with salt to taste and heat through if necessary. Serve hot, garnished with fresh cilantro.