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Creamy Acorn Squash and Apple Curry Soup Recipe

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4 from 9 reviews

This comforting Acorn Squash Soup recipe combines roasted acorn squash with aromatic spices and fresh ingredients to create a creamy, flavorful dish. Perfect for fall and winter, it balances the natural sweetness of squash and apple with warm curry and turmeric notes, finished with a touch of yogurt for richness.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Vegetables and Fruits

  • 3 pounds acorn squash (about 2 medium acorn squash)
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 5 garlic cloves, sliced
  • 1 apple (Granny Smith), cored and chopped

Spices and Seasonings

  • 1 ½ teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric
  • ½ teaspoon ground ginger

Oils and Liquids

  • 3 tablespoons olive oil (divided)
  • 5 cups low sodium vegetable broth (divided)
  • ½ cup Stonyfield Whole Milk Plain Yogurt (plus more for garnish)

Garnish

  • Fresh cilantro (for garnish)
  • Toasted seeds (optional, for garnish)

Instructions

  1. Preheat and Prepare Squash: Preheat the oven to 400°F and line a baking sheet with parchment paper. Halve the acorn squash and use a spoon to remove the seeds and stringy fiber.
  2. Season and Roast Squash: Rub the flesh and skin of the acorn squash with 1 tablespoon of olive oil and season with salt and pepper. Place the halves cut side down on the prepared baking sheet and roast in the oven for 45 minutes or until fork-tender.
  3. Sauté Vegetables and Apple: While the squash roasts, heat the remaining 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add chopped onions and carrots and cook until soft and translucent, about 5 minutes. Add sliced garlic, chopped apple, curry powder, turmeric, and ground ginger, then cook for another 8 to 10 minutes until the apples are slightly tender. Season with salt and pepper to taste.
  4. Add Squash and Broth: Once the squash is cool enough to handle, scoop out the cooked flesh into the pot, discarding the skin. Add the vegetable broth and bring the mixture to a simmer. Continue to cook for about 5 minutes until the apples are fully softened.
  5. Blend Soup and Add Yogurt: Turn off the heat and slowly stir in the plain yogurt while mixing. Use an immersion blender to puree the soup until smooth. Adjust seasoning with salt and pepper as needed.
  6. Serve and Garnish: Serve the soup immediately, garnished with additional yogurt, fresh cilantro, and toasted seeds if desired.

Notes

  • To get a smoother texture, ensure the squash is fully roasted and soft before blending.
  • You can substitute plain yogurt with coconut milk for a dairy-free option.
  • Toasted pumpkin seeds or sunflower seeds add a nice crunch if used as garnish.
  • This soup can be prepared a day ahead; reheat gently on the stove before serving.
  • If you prefer a spicier soup, add a pinch of cayenne pepper to the sauté step.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/creamy-acorn-squash-and-apple-curry-soup-recipe/