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4.97 from 32 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
Course: dinner
Cuisine: American
Servings: 4 bowls
Calories: 245kcal

Ingredients

  • 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!
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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