Acorn Squash Soup w/ Turmeric

The signs of fall are everywhere, from the colorful leaves that are falling to the abundance of pumpkins and the variety of squash that you see at the local farm stand.

Many people are familiar with the common Butternut Squash but often wonder how best to use Acorn Squash. While Acorn Squash is excellent for stuffing, it can be used as an ingredient in soup too.

To make the Acorn Squash a little bit easier to slice in half for roasting, place it in the microwave for 1-2 minutes depending on its size. This will soften the skin and allow a sharp knife to cut through it’s tough exterior.

Don’t worry if the flesh cooks a bit, as it’s going in the oven and will continue to soften as the flesh will be used in this delicious soup.

This soup freezes perfectly!

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Acorn Squash Soup w/ Turmeric

Yield

6

Prep time

10 Min

Cook time

54 Min

Total time

1 H & 3 M

Ingredients

• 1 acorn squash1 tablespoon olive oil1 cup diced carrot (or shredded)
• 1 small onion (chopped)1⁄2 apple (diced)1 tsp. ginger 1 tsp. turmeric1 oz. can unsweetened coconut milk11⁄2 cups water1⁄2  tsp. salt 1⁄4 tsp. black pepper

Garnish (optional)

• Pepitas
• Scallions
• Parsley

Instructions

1. Cut the squash in half and scrape out the seeds.
2. Roast in a baking pan for about 30-40 minutes at 400ºF. You want the flesh to be soft.
3. In a Dutch oven, heat the olive oil over medium-high heat.
4. Add carrots and onions and saute 4 minutes.
5. Add squash flesh, apple, ginger, turmeric, coconut milk, water and salt, and pepper.
6. Stir and bring to a boil. Reduce heat and simmer, covered for about 10 minutes.
7. Puree soup with an immersion blender or put in your Vitamix. Be careful not to burn yourself.
8. Serve with pepitas, scallions, and parsley.

Notes:

Original recipe from Seasonal Cravings

Created using The Recipes Generator