Best 2 Curried Acorn Squash Soup Recipes
Curried acorn squash soup is a delicious and hearty dish that is perfect for a fall or winter meal. This creamy soup is made with roasted acorn squash, fragrant spices, and a touch of coconut milk. The acorn squash gives the soup a naturally sweet flavor and a velvety texture. The curry powder, cumin, and ginger add a warm and savory spice to the soup, while the coconut milk adds a hint of richness and creaminess. This soup is also a good source of vitamins and minerals, making it a healthy and delicious meal option.
Check out the recipes below so you can choose the best recipe for yourself!
CURRIED ACORN SQUASH SOUP
Here is an easy acorn squash soup that highlights the sweet flavor of the squash. The curry powder gives it a unique taste. -Marilou Robinson, Portland, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place squash, cut side down, in a greased shallow baking pan. Bake at 350° for 35-40 minutes or until the squash is almost tender. , In a large saucepan, saute onion and curry powder in butter until onion is tender. Remove from the heat; set aside. Carefully scoop out squash; add pulp to saucepan. Gradually add broth. Cook over medium heat for 15-20 minutes or until squash is very tender. Cool slightly., In a food processor, process the squash mixture until smooth; return to saucepan. Stir in the cream, nutmeg, salt and pepper. Cook over low heat until heated through (do not boil). Garnish with bacon if desired.
Nutrition Facts :
CURRIED ACORN SQUASH SOUP
A fall-tastic soup featuring acorn squash, apple, ginger, and curry.
Provided by HUZZAH
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut acorn squash in half and remove seeds and pulp. Place cut-side down in a baking dish; add about 1 inch of water.
- Roast in the preheated oven until a knife can be easily inserted, 20 to 30 minutes.
- While squash roasts, heat oil in a medium saucepan over medium-high heat. Saute onion until almost translucent, about 5 minutes. Mix in garlic and ginger. Add apple and cook, stirring regularly to keep from sticking, until it starts to get mushy, 7 to 10 minutes. Pour in 1/4 of the chicken broth. Add curry powder, cinnamon, cardamom, cayenne, salt, and pepper.
- Remove squash from the oven and let cool enough to handle, about 5 minutes. Remove skin carefully, chop flesh roughly with a knife, and mash some of the flesh.
- Add squash to the pot with remaining chicken broth. Simmer soup over medium-low heat, stirring occasionally, for 5 to 10 minutes. Taste and adjust seasoning as needed. Pour into large bowls and serve.
Nutrition Facts : Calories 130.8 calories, Carbohydrate 23.1 g, Fat 3.8 g, Fiber 4 g, Protein 4 g, SaturatedFat 0.5 g, Sodium 209.3 mg, Sugar 9 g
Tips:
- For the best flavor, use fresh acorn squash. If you can't find acorn squash, you can substitute butternut squash or kabocha squash.
- To easily remove the seeds from the squash, cut it in half lengthwise and scoop out the seeds with a spoon.
- If you don't have curry powder, you can make your own by combining ground cumin, coriander, turmeric, and garam masala.
- To make the soup vegan, use vegetable broth instead of chicken broth and omit the butter.
- Serve the soup with a dollop of yogurt, sour cream, or crème fraîche. You can also garnish it with chopped cilantro or parsley.
Conclusion:
This curried acorn squash soup is a delicious and hearty fall soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste. So next time you are looking for a warm and comforting soup, give this recipe a try. You won't be disappointed!
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