Acorn Squash Soup

5 from 75 votes

Creamy, hearty and filling, this roasted acorn squash soup is one delicious fall recipe. Made with yogurt, it's a great healthy option the whole family will love.

Course Soup

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 326kcal

Author Yumna Jawad

Equipment

Ingredients

3 pounds acorn squash about 2 medium acorn squash
1 ½ teaspoon salt plus more to taste
½ teaspoon black pepper plus more to taste
3 tablespoons olive oil divided
1 medium yellow onion chopped
2 carrots chopped
5 garlic cloves sliced
1 apple Granny Smith, cored and chopped
2 teaspoons curry powder
1 teaspoon turmeric
½ teaspoon ground ginger
5 cups low sodium vegetable broth divided
½ cup Stonyfield Whole Milk Greek yogurt plus more for garnish
Fresh cilantro for garnish

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Halve acorn squash and use a spoon to remove seeds and guts.
Rub flesh and skin of acorn squash with 1 tablespoon olive oil. Season with salt and pepper. Place onto prepared baking sheet, cut side down, and bake in the oven until fork tender, 45 minutes.
Meanwhile, heat remaining 2 tablespoons of olive oil in a large, heavy bottomed pot over medium heat. Add the onions and carrots and cook until soft and translucent, 5 minutes. Add garlic, apple and spices. Continue to cook until apples are slightly tender, 8-10 minutes. Season to taste with salt and pepper. Once the squash is cool enough to handle, scoop the cooked flesh into the pot and discard the skin. Add the vegetable broth then bring to a simmer. Cook until apples are softened, 5 minutes.
Turn off the heat and slowly add yogurt while mixing, then use an immersion blender to puree the soup. Season to taste with salt and pepper and serve immediately with more yogurt, toasted seeds and fresh cilantro.

Notes

Storage: Leftovers will keep well in the fridge in an airtight container for up to 5 days.

Nutrition