Roasted Acorn Squash Soup Recipe
User Reviews
5
Roasted Acorn Squash Soup Recipe
Description
This soup begins by roasting quartered red onions and acorn squash wedges tossed in olive oil and salt until tender but not charred. The roasted vegetables are combined with gently simmered vegetable broth, infused with fresh minced ginger, ground turmeric, and a pinch of cayenne pepper to add warmth and a slight kick. Soaked cashews are stirred into the pot to soften and provide a creamy texture once blended.
The soup is pureed in batches until completely smooth, achieving a thick, lush texture without added cream. The flavors balance sweetness from the roasted squash and onions with the earthiness of turmeric and the subtle heat from the cayenne. Fresh cilantro garnishes add a bright herbal note when served.
Perfect as a comforting starter or light meal, this soup showcases seasonal squash with enriched seasoning. It yields approximately nine cups, making it suitable for multiple servings or storage for later use.
Ingredients
- 2 red onion peeled and quartered, medium
- 2 1/2 pounds acorn squash (cut into wedges)
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon sea salt plus more to taste, kosher
- 6 cups vegetable broth
- 2 teaspoons ginger minced, fresh
- 3/4 teaspoon Turmeric ground
- Pinch cayenne pepper plus more to taste
- 1/4 cup cashews plus optional more chopped for garnish, unsalted
- 2 tablespoons cilantro to serve, finely chopped, fresh
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
- This recipe makes about nine cups of soup, suitable for several servings or meal prep.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 180 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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