Acorn Squash Soup
User Reviews
5
Acorn Squash Soup
Description
Acorn Squash Soup features roasted acorn squash combined with sautéed carrots, onions, garlic, and chopped apple, which provide both sweetness and texture. The warming spices of curry powder, turmeric, and ginger infuse the base with subtle earthy and spicy notes. After roasting and simmering, the addition of yogurt stirred in off the heat creates a smooth and creamy texture without heaviness. The soup is blended until velvety, then seasoned to taste before serving.
This soup can be served as a starter or a light meal, garnished with fresh cilantro and a dollop of yogurt to add freshness and creaminess. Its balance of sweet and savory flavors along with its smooth texture make it satisfying and soothing.
Leftovers store well refrigerated in an airtight container for up to five days, making it convenient to prepare ahead. The roasting step softens and sweetens the squash, key to developing the soup's characteristic flavor.
Ingredients
- 3 pounds acorn squash about 2 medium acorn squash
- 1 ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 3 tablespoons olive oil divided
- 1 yellow onion chopped, medium
- 2 carrot chopped
- 5 garlic sliced, cloves
- 1 apple Granny Smith, cored and chopped
- 2 teaspoons curry powder
- 1 teaspoon Turmeric
- ½ teaspoon ground ginger
- 5 cups vegetable broth divided, low sodium
- ½ cup yogurt plus more for garnish, Stonyfield Whole Milk Plain
- cilantro for garnish, fresh
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Halve acorn squash and use a spoon to remove seeds and guts.
- Rub flesh and skin of acorn squash with 1 tablespoon olive oil. Season with salt and pepper. Place onto prepared baking sheet, cut side down, and bake in the oven until fork tender, 45 minutes.
- Meanwhile, heat remaining 2 tablespoons of olive oil in a large, heavy bottomed pot over medium heat. Add the onions and carrots and cook until soft and translucent, 5 minutes. Add garlic, apple and spices. Continue to cook until apples are slightly tender, 8-10 minutes. Season to taste with salt and pepper. Once the squash is cool enough to handle, scoop the cooked flesh into the pot and discard the skin. Add the vegetable broth then bring to a simmer. Cook until apples are softened, 5 minutes.
- Turn off the heat and slowly add yogurt while mixing, then use an immersion blender to puree the soup. Season to taste with salt and pepper and serve immediately with more yogurt, toasted seeds and fresh cilantro.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 55g | 18% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 4mg | 1% |
| Sodium | 921mg | 38% |
| Potassium | 1464mg | 31% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 6411IU | 128% |
| Vitamin C | 45mg | 50% |
| Calcium | 183mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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