5.0 from 228 votes
Acorn Squash Soup
Creamy, hearty and filling, this roasted acorn squash soup is one delicious fall recipe. Made with yogurt, it's a great healthy option the whole family will love.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 4 servings
Calories: 326 kcal
Course:
Soup
Cuisine:
American
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 medium yellow onion chopped
- 2 carrots chopped
- 5 garlic cloves sliced
- 1 apple Granny Smith, cored and chopped
- 2 teaspoons curry powder
- 1 teaspoon Turmeric
- ½ teaspoon ground ginger
- 5 cups low sodium vegetable broth divided
- ½ cup Stonyfield Whole Milk Plain Yogurt plus more for garnish
- fresh cilantro for garnish
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.
Cup of Yum
Notes
- Storage: Leftovers will keep well in the fridge in an airtight container for up to 5 days.
Nutrition Information
Calories
326kcal
(16%)
Carbohydrates
55g
(18%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Cholesterol
4mg
(1%)
Sodium
921mg
(38%)
Potassium
1464mg
(42%)
Fiber
9g
(36%)
Sugar
10g
(20%)
Vitamin A
6411IU
(128%)
Vitamin C
45mg
(50%)
Calcium
183mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 326
% 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.