Roasted Acorn Squash and Apple Soup

, , , , , , 61
Jump to Recipe

Roasted Acorn Squash and Apple Soup- blended with ground turmeric, ginger, and coconut milk, this healthy soup makes for the ultimate cozy and comforting meal! (vegan and gluten-free)

Roasted Acorn Squash and Apple Soup- blended with ground turmeric, ginger, and coconut milk, this healthy soup makes for the ultimate cozy and comforting meal! (vegan and gluten-free)

If I could only have one soup every year, it would without question be this Acorn Squash and Apple Soup. I know that sounds like an exaggeration but I promise you it’s not. Not only is it super easy to whip up but I love the velvety texture and the way that it blends savory and sweet so perfectly. It’s comforting, bursting with flavor, and is seriously the best way to warm up on a chilly day.

I originally shared the recipe five years ago and we still make it almost every week once the cool weather rolls in. It will always be a favorite in our house so I thought it deserved a little facelift and a few tips on how to tweak it to your personal liking.

Roasted Acorn Squash and Apple Soup- blended with ground turmeric, ginger, and coconut milk, this healthy soup makes for the ultimate cozy and comforting meal! (vegan and gluten-free)

Roasted Acorn Squash Apple Soup Ingredients (and Tips!)

  • Acorn Squash- When I first posted this recipe, it called for one medium acorn squash which I think might be a little vague and can cause varying results depending on your interpretation of what a medium squash is. I often found myself using two acorn squash to get an extra thick and creamy consistency. So depending on the size of your squash and whether or not you like a thicker texture, you might want to use two. You should have between 3-4 cups of cooked squash in total.
  • Onion, Celery, and Carrot- I always start my soups with a mirepoix because they create the prefect flavor base.
  • Garlic and Ginger- Fresh garlic and ginger are ideal but I’ve also used garlic powder and ground ginger with great results.
  • Granny Smith Apples- I’ve tested this with a few different varieties of apple but it’s never as good as it is with granny smith. The subtle acidity balances out the sweetness of the squash in the best way possible. I highly recommend sticking granny smith.
  • Ground Turmeric and Curry Powder- One teaspoon of each is usually sufficient but if you like for the spices to punch you in the face then feel free to kick it up a notch. We’ve also added cayenne for a hint of spice and it was delicious!
  • Vegetable Broth- Using a flavorful broth is key to making this soup extra delicious. My favorite is Better Than Bouillon. I use 2 cups to keep the soup thick but you can always add more to thin it out if you like.
  • Coconut Milk- Another thing I often found myself changing was the amount of coconut milk in the recipe. Full fat canned coconut milk creates the best texture but if I open a can, I like to use the entire thing in the recipe. So instead of using 1 cup, I just dump the whole can in the pot. Again, totally up to you if you want to stick with 1 cup. You could also use light coconut milk if you’re looking for something lower in fat. I personally don’t enjoy the flavor of light coconut milk so I wouldn’t use it but if you like it then feel free to do so!

Roasted Acorn Squash and Apple Soup- blended with ground turmeric, ginger, and coconut milk, this healthy soup makes for the ultimate cozy and comforting meal! (vegan and gluten-free)

How to Make Acorn Squash Apple Soup

  1. Roast the Squash– cut off the stem, slice it in half, scoop out the seeds then oil the flesh and place it face down on a baking sheet. Cook for about 45 minutes, or until the soft is pliable when squeezed with an oven mitt.
  2. Sauté the Vegetables– warm the olive oil in a large pot then sauté the mirepoix for 5 minutes. Add the garlic, ginger, apples and spices. Continue to cook for about 5-7 minutes more.
  3. Add the Squash to the Pot– Once the squash is cool enough to handle (or you can handle it carefully with an oven mitt), use a spoon to scoop out the roasted flesh in to the pot.
  4. Pour in the Liquid– Add the broth and coconut milk to the pot then bring to a low boil and cook for about 5-10 minutes, or until the apples are softened.
  5. Blend Until Smooth– Transfer everything to a blender (or keep it in the pot using an immersion blender) and blend on high until smooth and creamy. Serve warm and enjoy!

Roasted Acorn Squash and Apple Soup- blended with ground turmeric, ginger, and coconut milk, this healthy soup makes for the ultimate cozy and comforting meal! (vegan and gluten-free)

Roasted Acorn Squash and Apple Soup- blended with ground turmeric, ginger, and coconut milk, this healthy soup makes for the ultimate cozy and comforting meal! (vegan and gluten-free)

Roasted Acorn Squash and Apple Soup- blended with ground turmeric, ginger, and coconut milk, this healthy soup makes for the ultimate cozy and comforting meal! (vegan and gluten-free)

Roasted Acorn Squash and Apple Soup- blended with ground turmeric, ginger, and coconut milk, this healthy soup makes for the ultimate cozy and comforting meal! (vegan and gluten-free)

Serving Recommendations

We usually serve ours alongside a large salad topped with nuts and a nice crusty whole grain bread. Since the soup itself is light on protein this is a good way to round it out for a meal.

When properly sealed, the soup will keep for up to 5 days and it can also be frozen for several months. I personally love these OXO glass containers as they have the best seal. To prevent freezer burn, make sure to let the soup cool completely then seal with a lid and freeze.

Want More Squash Recipes? Check these out:

Print Recipe
4.97 from 31 votes

Roasted Acorn Squash Apple Soup

Blended with ground turmeric, ginger, and coconut milk, this healthy soup makes for the ultimate cozy and comforting meal!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 4 bowls

Ingredients

US Customary - Metric
  • 1 large or two small acorn squash, see notes
  • 1 sweet or yellow onion, finely chopped
  • 3 small carrots, finely chopped (about 1/2 cup)
  • 3 small celery ribs, finely chopped (about 1/2 cup)
  • 3 garlic cloves, minced
  • 2 granny smith apples, cored and diced
  • 1 teaspoon ground turmeric
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground ginger, or 2-inches fresh ginger, minced
  • 2 cups vegetable broth, see notes
  • 1 cup full fat coconut milk, see notes

Instructions

  • Preheat the oven to 400°F then line a baking sheet with parchment paper (or you can also use a shallow baking dish).
  • Slice the top stem off of the acorn squash then cut it in half, lengthwise. Use a spoon to scrape out the seeds and softer pieces then rub the outer edges of the flesh with 1 teaspoon of oil. Place each half facing down onto the baking sheet and bake in the oven for about 45 minutes, or until tender. It should be pliable when lightly squeezed with an oven mitt. Turn off the oven and set it aside to cool.
  • Meanwhile, warm the two tablespoons of olive oil in a large pot over medium heat. Add the onion, celery and carrot and cook for 5 minutes. Next add the garlic, ginger, apples and spices. Continue to cook for 5-10 minutes, just until apples are slightly tender.
  • Once the squash is cool enough to handle (or can be carefully handled using an oven mitt), use a spoon to scoop the cooked flesh into the pot. Pour in the vegetable broth then bring to a low boil and cook for 5-7 minutes, or until apples are soft.
  • Add the contents of the pot to a blender along with the coconut milk and blend until smooth. Alternatively, you can use an immersion blender and blend everything together in the pot. Taste test to see if you prefer more salt or spices and add accordingly. Serve warm and enjoy!

Notes

  • Acorn Squash- When I first posted this recipe, it called for one medium acorn squash which I think might be a little vague and can cause varying results depending on your interpretation of what a medium squash is. I often found myself using two acorn squash to get an extra thick and creamy consistency. So depending on the size of your squash and whether or not you like a thicker texture, you might want to use two. It's ideal to have between 3-4 cups cooked squash in total.
  • Vegetable Broth- Using a flavorful broth is key to making this soup extra delicious. My favorite is Better Than Bouillon. I use 2 cups to keep the soup thick but you can always add more to thin it out if you like. 
  • Coconut Milk- Another thing I often found myself changing was the amount of coconut milk in the recipe. Full fat canned coconut milk creates the best texture but if I open a can, I like to use the entire thing in the recipe. So instead of using 1 cup, I just dump the whole can in the pot. Again, totally up to you if you want to stick with 1 cup. You could also use light coconut milk if you're looking for something lower in fat. I personally don't enjoy the flavor of light coconut milk so I wouldn't use it but if you like it then feel free to do so!
  •  

Nutrition

Calories: 245kcal, Carbohydrates: 35g, Protein: 3g, Fat: 13g, Saturated Fat: 11g, Sodium: 517mg, Potassium: 804mg, Fiber: 6g, Sugar: 14g, Vitamin A: 8351IU, Vitamin C: 22mg, Calcium: 77mg, Iron: 3mg
Course: dinner
Cuisine: American
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
by Sarah on October 18, 2020  //  Fall, Favorites, Favorites, Recipes, Sides, Soup
61 Comments »