Acorn Squash Soup with Turmeric
User Reviews
4.3
Acorn Squash Soup with Turmeric
Description
Acorn Squash Soup with Turmeric highlights the natural creaminess of roasted acorn squash combined with shredded carrots and diced apple to contribute different textures and a gentle sweetness. A spice combination including turmeric and fresh ginger offers subtle warmth and earthiness. The addition of coconut milk creates a velvety smooth, dairy-free base. The soup is simmered to meld flavors before pureeing to a smooth consistency. By roasting the squash cut-side down, the flesh softens evenly and gains a mild roasted aroma. Black pepper and salt season the soup gently, allowing the spices and natural produce flavors to shine through.
Texturally, the soup is creamy with a smooth finish from pureeing, while the garnishes of pepitas, scallions, and parsley add varied textures and freshness to the dish upon serving. The balance of sweetness from squash and apple with the spices and coconut milk produces a harmonious profile without overpowering heat or richness.
This soup can be served as a starter or light meal, suitable for those looking for a comforting, vegetable-forward option that is not overly thick but has body and character. The gentle turmeric color and coconut creaminess make it appealing for seasonal fall or winter meals.
Ingredients
- 1 acorn squash
- 1 tablespoon olive oil
- 1 cup carrot shredded or diced
- 1 onion chopped, small
- ½ apple diced
- 1 teaspoon ginger
- 1 teaspoon Turmeric
- 1 14 oz coconut milk unsweetened, canned
- 1 ½ cups water
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cut the squash in half and scrape out the seeds. Roast cut side down in a baking pan for about 30-40 minutes at 400ºF. You want the flesh to be soft.
- In a dutch oven, heat the olive oil over medium-high heat.
- Add carrots and onions and saute 4 minutes.
- Add squash flesh, apple, ginger, turmeric, coconut milk, water and salt, and pepper.
- Stir and bring to a boil. Reduce heat and simmer, covered for about 10 minutes.
- Puree soup with an immersion blender or put in your Vitamix. Be careful not to burn yourself!
- Serve with pepitas, scallions, and parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 19g | 29% |
| Saturated Fat | 15g | 75% |
| Sodium | 225mg | 9% |
| Potassium | 556mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3830IU | 77% |
| Vitamin C | 13.2mg | 15% |
| Calcium | 48mg | 5% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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