We love this Roasted Acorn Squash Apple Soup for the depth of flavor and unique combination of squash and apple. We know you’ll love warming up with this delicious soup!
- 1 large or 2 small acorn squash
- 1 sweet or yellow onion, finely chopped
- 3 small carrots, finely chopped (about ½ cup)
- 3 small celery ribs, finely chopped (about ½ cup)
- 3 garlic cloves, minced
- 2 granny smith apples, cored and diced
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- ½ teaspoon ground ginger, or 2 inches fresh ginger minced
- 2 cups vegetable broth
- 1 cup full fat coconut milk
- 3 tablespoons olive oil
- Preheat the oven to 400*F and line a baking sheet with parchment paper. You can also use a shallow baking dish.
- Slice the top stem off the acorn squash and cut in half lengthwise. Scoop out the seeds. Rub outer edges of flesh with 1 tablespoon oil and place each half facing down on the baking sheet. Bake for 45 minutes or until tender. Turn off oven and set aside to cool.
- Warn the last 2 tablespoons of oil in a large pot on medium heat. Add onion, celery, and carrot, and cook for 5 minutes. Next add garlic, ginger, apples, and spices. Cook 5-10 minutes until apples are slightly tender.
- Once squash is cool enough to handle, use spoon to scoop the cooked flesh into the pot, discard the skin. Pour in broth and bring to a low boil and cook for 5-7 minutes until apples are soft.
- Add the contents of the pot to a blender along with the coconut milk and blend until smooth. You may need to do this in batches. You can also use an immersion blender to blend in the pot.
- Add salt, pepper, and additional spices to taste. Serve warm.
Recipe adapted from www.makingthymeforhealth.com