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Meredith's Acorn Squash soup recipe

Acorn Squash Soup with Tumeric

Acorn Squash Soup with Turmeric will warm your bones this winter. It's so creamy and delicious that you won't realize how healthy it is. Full of veggies and made dairy free with coconut milk. {paleo, whole30, dairy free, gluten free, vegan} 

 Course Dinner

 Cuisine American 

 Prep Time 10 minutes

 Cook Time 54 minutes

 Total Time 1 hour 4 minutes

 Servings 6

 Calories 238 kcal

 Author Karen Kelly

Ingredients

  • 1 acorn squash
  • 1 tbsp olive oil
  • 1 cup shredded or diced carrot
  • 1 small onion chopped
  • 1/2 apple diced
  • 1 tsp ginger
  • 1 tsp turmeric
  • 1 14 oz can unsweetened coconut milk
  • 1 1/2 cups water
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

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

 

Adapted from Better Homes & Gardens