Acorn Squash Soup Recipe
Creamy acorn squash soup made with roasted squash, warm spices, apple, and yogurt that’s lighter than cream-based versions with only 10 minute prep.
Servings: 4 servings
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 Plain 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 stringy fiber.
- 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
- My Top Tip: Slowly add the yogurt to help prevent it from curdling. When you gradually add it to the hot soup, make sure to stir constantly. The slow process helps to properly incorporate the yogurt into the soup without clumping the yogurt.
- Storage: Leftovers will keep well in the fridge in an airtight container for up to 5 days.
- Freezing: Once the soup has cooled completely, pour it into freezer-safe bags or containers. It's wise to leave about an inch of space at the top to accommodate any expansion as the soup freezes. You can store this soup in the freezer for up to 2-3 months. To reheat, thaw the soup in the fridge overnight and then warm it on the stovetop.
Nutrition
Calories: 326kcal | Carbohydrates: 55g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 921mg | Potassium: 1464mg | Fiber: 9g | Sugar: 10g | Vitamin A: 6411IU | Vitamin C: 45mg | Calcium: 183mg | Iron: 3mg
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