Description

This Roasted Acorn Squash Soup is a comforting and flavorful dish that combines the natural sweetness of roasted acorn squash and onions with warming spices like turmeric, ginger, and cayenne pepper. Blended with creamy cashews and simmered in vegetable broth, it is a smooth, nourishing soup perfect for chilly days or anytime you crave a cozy meal.

Ingredients

Scale

Vegetables

2 medium red onions, peeled and quartered
2 1/2 pounds acorn squash, cut into wedges
2 teaspoons fresh ginger, minced

Liquids & Broth

6 cups vegetable broth

Oils & Fats

1 tablespoon extra-virgin olive oil
1/4 cup unsalted cashews (plus optional more chopped for garnish)

Spices & Seasonings

1/2 teaspoon Kosher sea salt (plus more to taste)
3/4 teaspoon ground turmeric
Pinch of cayenne pepper (plus more to taste)

Garnish

2 tablespoons finely chopped fresh cilantro
Optional chopped cashews

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Instructions

Preheat and prepare vegetables: Preheat your oven to 375°F. Line a large baking sheet with a silicone liner or parchment paper to prevent sticking and ease cleanup.
Simmer the broth: Pour the vegetable broth into a large pot and bring it to a gentle simmer, then cover to keep warm while you roast the vegetables.
Roast the onions and squash: Toss the quartered onions and acorn squash wedges with olive oil and 1/2 teaspoon kosher salt until evenly coated. Spread the vegetables out on the prepared baking sheet in a single layer. Roast in the oven for about 40 minutes, until they are cooked through and lightly browned but not burnt.
Soften the cashews: While the vegetables roast, place the 1/4 cup of unsalted cashews in a small bowl and pour 3/4 of the hot vegetable broth over them. Let this sit for 10 minutes to soften the nuts, which will help achieve a creamy texture in the soup.
Prepare the soup base: Once the roasted vegetables are done, peel the acorn squash wedges to remove the skin and transfer the flesh along with the roasted onions to the pot with the simmering broth. Add minced ginger, ground turmeric, and cayenne pepper to the pot and stir to combine.
Simmer the soup: Bring the mixture to a boil, then reduce the heat to medium and let it simmer partially covered for about 10 minutes. This allows the flavors of the spices and vegetables to meld beautifully.
Add the cashews and blend: Remove the pot from heat and stir in the softened cashews along with their soaking liquid. Carefully pour the soup in batches into a blender; blend on high for 1 to 2 minutes until completely smooth and creamy. When using a conventional blender, keep steam from escaping by removing the small center lid cap and covering the opening with a kitchen towel while blending.
Final seasoning and serve: Return the pureed soup to the saucepan, taste, and adjust seasoning with additional salt or cayenne if desired. Warm through as needed. Ladle the soup into bowls and garnish with fresh cilantro and chopped cashews if using. Serve warm and enjoy.

Notes

Leftover soup lasts for 4 days in the refrigerator.
The soup freezes well; store cooled soup in two-cup containers and freeze for up to 3 months.
To thaw frozen soup, place it in the fridge overnight and reheat on the stove or microwave.

Nutrition

Serving Size: 1 1/2 cups
Calories: 180
Sugar: 7 g
Sodium: 230 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 33.5 g
Fiber: 5 g
Protein: 4.5 g
Cholesterol: 0 mg