Roasted Acorn Squash Soup with Cashews and Ginger Recipe

If you’re looking for a cozy, nourishing bowl that’s bursting with flavor and just a little bit fancy, you have to try this Roasted Acorn Squash Soup with Cashews and Ginger Recipe. It’s one of those recipes that feels like a warm hug on a chilly day, with a silky texture and layers of subtle spice from fresh ginger and turmeric. I absolutely love how it brings out the natural sweetness of the squash, balanced by a slight kick of cayenne and the creamy richness from cashews. Stick with me, and I’ll share everything to make sure you nail this comforting soup at home.

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Ingredients You’ll Need

This Roasted Acorn Squash Soup with Cashews and Ginger Recipe brings together a handful of simple ingredients that work beautifully in harmony. When shopping, try to get a fresh acorn squash with firm skin and a deep orange color for the best flavor.

• Red onions: Adds subtle sweetness and depth once roasted, balancing the squash perfectly.
• Acorn squash: The star of the dish, rich and naturally sweet when roasted, lending a gorgeous orange color.
• Extra-virgin olive oil: For roasting, it crisps up the veggies lightly and enhances flavor.
• Kosher sea salt: Use it for seasoning during roasting to bring out natural flavors.
• Vegetable broth: The base liquid that makes this soup hearty without overpowering the squash.
• Fresh ginger: Adds a fresh, warming bite that wakes up your palate.
• Ground turmeric: Gives a lovely earthy undertone and vibrant color.
• Cayenne pepper: Just a pinch provides a gentle kick, but you can adjust to your taste.
• Unsalted cashews: Soaked and blended, they create the soup’s creamy texture without dairy.
• Fresh cilantro: For bright, herby garnishing that lifts the whole bowl.

Variations

I love how flexible the Roasted Acorn Squash Soup with Cashews and Ginger Recipe is—you can easily tweak it to suit your dietary needs or just to mix things up a bit. Don’t be afraid to experiment! I often switch up the toppings or add different warming spices depending on the season.

• Make it Vegan: This recipe is naturally plant-based, but I sometimes add a splash of coconut milk for extra richness without altering the vegan vibe.
• Spice it Up: If you like more heat, I add extra cayenne or a pinch of smoked paprika—gives it a smoky depth that’s amazing.
• Nut-Free: For a nut-free version, try substituting cashews with cooked white beans or use a handful of cooked rice to keep that smooth texture.
• Add Herbs: Thyme or rosemary sprigs can be roasted alongside the squash and onions for a fragrant twist I often enjoy during fall.

How to Make Roasted Acorn Squash Soup with Cashews and Ginger Recipe

Step 1: Roast the Veggies to Bring Out Their Sweetness

Start by preheating your oven to 375°F and lining a baking sheet with parchment or a silicone mat—trust me, cleanup is so much easier that way. Toss the quartered red onions and acorn squash wedges in olive oil and salt, then spread them out in a single layer so they roast evenly. Roast for about 40 minutes until the squash feels tender and the onions are beautifully caramelized but not burnt. This roasting step is key—it deepens the natural sugars and gives your soup incredible flavor.

Step 2: Prep the Cashews and Simmer the Broth

While the veggies roast, place your cashews in a small bowl and cover them with about three-quarters of your hot vegetable broth. Let them soak for 10 minutes so they get soft and blend into that creamy base we’re aiming for. Meanwhile, bring the remaining broth to a gentle simmer in a large pot—this is what everything will come together in.

Step 3: Combine, Spice, and Simmer

Once your squash and onions are roasted, peel the tough skin off the squash (this part can be a little fiddly, but the flesh should come away easily if it’s tender enough). Add all the roasted veggies to the simmering broth, then stir in fresh minced ginger, turmeric, and a pinch of cayenne pepper. Bring everything to a boil, then reduce heat and let it simmer partially covered for about 10 minutes. This lets the flavors deepen and meld beautifully.

Step 4: Blitz Until Velvety Smooth

Remove your pot from the heat and stir in the soaked cashews along with their soaking liquid. Now, it’s blender time! Pour the soup into a blender in batches, blending for 1 to 2 minutes until perfectly smooth and creamy. If you’re using a traditional blender, remove the small center lid cap and cover the opening with a kitchen towel—this lets steam escape safely and prevents splatters. Pour back into the pot, taste, and adjust salt or spice as you like.

Step 5: Serve and Garnish

Ladle your soup into bowls, sprinkle with freshly chopped cilantro and a few chopped cashews if you want that extra crunch. Serve warm and enjoy that first spoonful—it’s pure comfort in a bowl!

How to Serve Roasted Acorn Squash Soup with Cashews and Ginger Recipe

Garnishes

I’m a big fan of keeping garnishes simple but fresh—chopped cilantro adds a lovely herbaceous note, and extra chopped cashews bring a crunchy contrast to that silky soup. Sometimes, I squeeze a little fresh lime juice on top for a subtle tang that brightens the bowl.

Side Dishes

This soup pairs beautifully with crusty artisan bread or a warm baguette—perfect for dipping. I also like serving it alongside a crisp green salad tossed with lemon vinaigrette to balance the creaminess.

Creative Ways to Present

For special occasions, I like to serve this soup in small cups or shot glasses as an elegant starter, topped with a tiny sprig of cilantro and a pinch of chili flakes. It’s a hit with guests and makes the meal feel extra festive!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover soup in airtight containers in the fridge for up to 4 days. I like dividing it into two-cup portions—that way, it’s super easy to reheat just the amount I want without going through the whole batch.

Freezing

This soup freezes wonderfully. I freeze it in the same two-cup containers and usually label them with the date. It keeps well for up to 3 months. When I’m ready, I thaw it overnight in the fridge—it preserves both flavor and texture really well.

Reheating

I gently reheat leftovers on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it’s too thick after refrigeration, just add a splash of broth or water to loosen it up. Microwave works fine too, just warm in short bursts and stir between.

FAQs

Final Thoughts

This Roasted Acorn Squash Soup with Cashews and Ginger Recipe quickly became a staple in my kitchen not just because it’s delicious, but because it’s easy to make and feels truly comforting. I love how the roasting step gives it that rich, cozy sweetness, while the ginger and turmeric add complexity that keeps it from being one-dimensional. If you’ve been looking for a soup recipe that hits all the right notes—healthful, tasty, and cozy—this one is a no-brainer. Trust me, once you make it, you’ll want to keep coming back for more!

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