Roasted Acorn Squash and Apple Soup
Roasted Acorn Squash and Apple Soup is blended with ground turmeric, ginger, and coconut milk for a warm and comforting meal. (vegan and gluten-free)
It finally feels like fall in California!
As soon as November 1st arrived, we had a full day of rain and it’s been cold ever since. I was afraid to say anything sooner out of fear that I might jinx it somehow but it’s looking like it’s here to stay. Woo-hoo!
Now I can actually cozy up with a blanket while I eat my soup. :)
Because you know I’ve been eating soup since September, right? I wasn’t about to wait two months for California to figure out what season it was.
It’s just so comforting and I like that it forces me to slow down when I eat it. I might have a tiny problem with inhaling my food.
Anyways, I’ve been making soup at least once a week and this Roasted Acorn Squash and Apple Soup is my latest creation. I based it off of one of my favorite recipes, Butternut Squash and Sweet Potato Soup, using similar spices like curry, ginger, and turmeric paired with creamy coconut milk.
I decided to go with acorn squash because it’s slightly less sweet than butternut and I thought it would balance well with the apples.
I find that acorn squash is a little bit harder to peel and chop so I decided to roast it instead of boil it in the pot. I know roasting it might sound like a lot of work but it’s actually pretty easy.
After you slice of the top, you cut in half, clean out the seeds, rub it with a little bit of oil and then bake it in the oven face down on a baking sheet lined with parchment paper for about 45 minutes.
While that’s roasting, you can chop up your other vegetables and saute them in the pot with the spices. Then once the squash is done, all you have to do is scoop the flesh out into the pot with the other ingredients.
From there you add the vegetable broth and cook for about 15 minutes, stir in the coconut milk and blend everything until together until smooth and then it’s ready to serve!
It has a luxuriously creamy texture and the flavor is a perfect balance of savory with a touch of sweetness from the apples, ginger and coconut milk. Plus you get a little anti-inflammatory boost from the turmeric too!
It’s simple enough to make for a quite dinner at home but it also looks gorgeous topped with a little swirl of coconut milk and pomegranate arils, making it pretty enough to serve for the holidays.
Either way, I think it’s sure to be a new favorite. I hope you guys love this one as much we do!
Roasted Acorn Squash and Apple Soup
Yield: 4 bowls
Prep Time: 15
Cook Time: 45
Total Time: 1 hour
1 medium-size acorn squash (approx. 2 pounds)
1 teaspoon high heat oil (such as canola or sunflower oil)
2 tablespoons extra virgin olive oil
1 medium-size onion, diced (approx. 1 and 1/2 cups)
2 large carrots, chopped (approx. 1 cup)
2 celery, chopped (approx. 1/2 cup)
2 apples, cored and chopped (approx. 1 cup, I used Granny Smith)
1/4 teaspoon salt & pepper
2 teaspoons garlic powder
1 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon curry powder
4 cups vegetable broth
1/2 cup coconut milk
Preheat the oven to 400°F then line a baking sheet with parchment paper.
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 high heat oil. Place each half facing down onto the baking sheet and bake in the oven for about 45 minutes, or until tender. Once the squash is done, 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 then sprinkle with salt & pepper. Allow to cook for about 3 minutes.
Next, add the apples, garlic powder, turmeric, curry and ginger then stir together and cook for 5 more minutes. Using a large spoon, scoop the flesh of the roasted acorn squash out into the pot and then stir together. Pour in the vegetable broth and bring to a low boil, cooking for another 15 minutes.
Remove the pot from the heat and stir in the coconut milk. Puree the soup by using an immersion blender in the pot or wait for it to cool down and then transfer it to a blender. Blend until smooth then transfer back to the pot to reheat, if needed.
Divide the soup into separate bowls then garnish with a swirl of coconut milk, salt & pepper, and pomegranate arils. Serve immediately or store in an airtight container for up to 4 days.
Nutrition Facts are for one bowl