Roasted Acorn Squash Soup Recipe

Name: Roasted Acorn Squash Soup Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 medium red onions; 2 1/2 pounds acorn squash; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon kosher sea salt; 6 cups vegetable broth; 2 teaspoons fresh ginger; 3/4 teaspoon ground turmeric; Pinch of cayenne pepper; 1/4 cup unsalted cashews; 2 tablespoons finely chopped fresh cilantro

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
6 servings
Calories
180 kcal
Course
Soup, Dinner
Cuisine
American

Roasted Acorn Squash Soup Recipe

Iris Warren

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This healthy roasted acorn squash soup recipe made creamy with cashews – a great holiday side or vegetarian main – is dairy-free and vegan and absolutely delicious.

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Ingredients

Servings

2 medium red onions (peeled and quartered)
2 1/2 pounds acorn squash (cut into wedges)
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher sea salt (plus more to taste)
6 cups vegetable broth
2 teaspoons fresh ginger (minced )
3/4 teaspoon ground turmeric
Pinch of cayenne pepper (plus more to taste)
1/4 cup unsalted cashews (plus optional more chopped for garnish)
2 tablespoons finely chopped fresh cilantro (to serve)

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Instructions

Preheat the oven to 375°F. Line a large baking sheet with a silicone liner or parchment paper.
Place broth in a large pot and bring the broth to a gentle simmer, covered.
Toss the onions and acorn squash with oil and salt and spread out on the prepared baking sheet. Roast for about 40 min, until the vegetables are cooked but not burnt.
Meanwhile, place the cashews in a small bowl and top with 3/4 of the hot broth.
Allow the mixture to stand 10 minutes to soften the nuts.
When the vegetables are done, peel the squash and transfer the vegetables to the pot and add the ginger, turmeric, and cayenne.
Bring the mixture to a boil, and then reduce the heat to medium and simmer, partially covered, for about 10 minutes to allow the flavors to infuse.
Remove the soup from the heat and stir in the cashews.
Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy. (For conventional blenders, remove the small center lid cap and cover the opening with a kitchen towel so steam can escape while you blend.)
Return the soup to the saucepan, season to taste, and eat warm.
To serve, ladle the soup into bowls, top with cilantro and chopped cashews if using.

Notes

Makes 9 cups.

Nutrition Information

Show Details

Serving 11/2 cups Calories 180kcal (9%) Carbohydrates 33.5g (11%) Protein 4.5g (9%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 230mg (10%) Fiber 5g (20%) Sugar 7g (14%)