Roasted Acorn Squash Soup
Prep time: 20 minutes
Cook time: 50 minutes
Total: 1 hour 10 minutes
3 pounds acorn squash
1/4 cup olive oil, divided
3/4 teaspoon salt
1 cup yellow onion, diced
1 cup carrots, diced
3 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon curry powder
1/2 teaspoon ground ginger
1 apple, diced (use a sweet apple-like Fuji, Ambrosia, Gala, Honey Crisp)
4 cups vegetable broth, divided
1/2 cup unsweetened coconut milk
2 tablespoons sour cream
shelled pumpkin seeds for garnish
Heat oven to 400°F and place rack to the center position.
In a large pot, warm two tablespoons of olive oil over medium heat. Add onion and carrots. Cook for about 5 minutes. Add garlic, ginger, turmeric, curry powder, and apples. Continue cooking for an additional 5-10 minutes, or until apples are tender.
Cut the squash in half lengthwise. Scrape the seeds out of the squash with a spoon. Drizzle and rub the flesh and skin with remaining olive oil. Sprinkle each half with a pinch of salt. Place the halves flesh side down on a baking sheet and bake for 45 minutes or until tender.
Remove squash from the oven and allow to cool slightly. Scrape out the cooked flesh and add it to the pot. Stir in the vegetable broth and bring to a boil.
Remove from heat. In a blender, combine the soup and coconut milk. Blend until smooth. Add salt and pepper to taste.
Garnish with sour cream and pumpkin seeds.
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