Roasted Acorn Squash Soup with Ginger, Turmeric, and Cashews Recipe

I absolutely love how this Roasted Acorn Squash Soup with Ginger, Turmeric, and Cashews Recipe turns out every time — it’s like wrapping yourself in a cozy blanket on a chilly day. The roasting brings out the natural sweetness of the acorn squash, while the warm spices add just the right amount of zing and earthiness. You’ll find this soup both comforting and unexpectedly vibrant, perfect for a simple weeknight dinner or a more special occasion.

When I first tried this recipe, I was amazed at how the cashews added such a creamy, rich texture without needing any dairy. It’s also a breeze to pull together, especially if you love easy meals with a nutrient-packed punch. If you’re looking for a beautiful fall or winter soup that’s as healthy as it is delicious, this Roasted Acorn Squash Soup with Ginger, Turmeric, and Cashews Recipe is honestly one of my go-to’s.

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Ingredients You’ll Need

Each ingredient in this Roasted Acorn Squash Soup with Ginger, Turmeric, and Cashews Recipe plays a special role—whether it’s building flavor, texture, or health benefits. Plus, every fresh or pantry staple is easy to find, making this soup super accessible.

• Red onions: Roasting onions brings out a subtle sweetness that balances the savory spices.
• Acorn squash: The star of the dish—its nutty flavor and creamy flesh make the soup both hearty and comforting.
• Extra-virgin olive oil: Adds a smooth richness when roasting the vegetables.
• Kosher sea salt: Enhances all the flavors without overpowering the soup.
• Vegetable broth: A gentle liquid base that keeps the soup light yet flavorful.
• Fresh ginger: Provides a bright, zesty note and warms you from the inside out.
• Ground turmeric: Brings beautiful color and anti-inflammatory properties to the soup.
• Cayenne pepper: Just a pinch gives a subtle kick without being too spicy—feel free to adjust according to your preference.
• Unsalted cashews: Soaked and blended, they create that luxurious, creamy texture we love.
• Fresh cilantro: Adds a fresh, herbal finish that brightens each bowl.

Variations

I love playing around with this Roasted Acorn Squash Soup with Ginger, Turmeric, and Cashews Recipe to suit different moods and seasons—you can easily customize the spice level or swap nuts. Experimenting lets you make it your own while still keeping that delicious base flavor.

• Make it nut-free: I’ve replaced cashews with a scoop of coconut cream for a similar creamy effect without nuts, great for those with allergies.
• Spice it up: When my family craves a little heat, I add more cayenne or a dash of smoked paprika for a warming twist.
• Add sweetness: If you want a hint of sweetness, stirring in a drizzle of maple syrup or honey really elevates the roasted flavors in a surprising way.
• Boost the greens: For extra nutrients, I sometimes blend in a handful of baby spinach or kale right at the end—it doesn’t overpower the soup’s flavor at all.

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

Step 1: Roast the Squash and Onions

First, preheat your oven to 375°F and line a baking sheet with parchment paper. Toss the quartered red onions and acorn squash wedges with olive oil and a pinch of kosher sea salt, then spread them out evenly on the sheet. Roast for about 40 minutes until the vegetables are tender and lightly caramelized—watch carefully to avoid burning, as you want that sweet roasted flavor without bitterness.

Step 2: Soften the Cashews

While the veggies roast, place the cashews in a small bowl and cover with ¾ of the hot vegetable broth from your simmering pot. Let them soak for 10 minutes to soften—this step is key to ensuring the final soup is luxuriously creamy.

Step 3: Simmer and Season

Once roasted, peel the acorn squash (the skin should come off easily) and add the squash and onions to the pot with the simmering broth. Stir in freshly minced ginger, turmeric, and a pinch of cayenne pepper. Bring to a boil, then reduce heat and simmer gently for 10 minutes to let the flavors meld together beautifully.

Step 4: Blend to Creamy Perfection

Remove the soup from heat and stir in the softened cashews along with their soaking liquid. Blend the soup in batches until perfectly smooth and creamy—if you’re using a conventional blender, remember to remove the center lid cap and cover it with a towel to let steam escape safely. This blending step is what makes the soup extra velvety and inviting.

Step 5: Taste and Serve

Return the blended soup to the pot, taste for seasoning, and add salt or cayenne as you like. Serve it warm, garnished with fresh cilantro and a sprinkle of chopped cashews if you want an extra crunchy contrast. Trust me, these final touches take the soup over the top.

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

Garnishes

I love topping the soup with freshly chopped cilantro and a few extra toasted cashews for crunch. Sometimes I drizzle a little olive oil or swirl in a spoonful of coconut yogurt to add a subtle tang and creaminess that’s just delightful. These simple touches make the presentation feel special and taste even better.

Side Dishes

This soup pairs wonderfully with crusty bread or warm, homemade cornbread—perfect for dipping and soaking up every last bite. I also enjoy serving it alongside a fresh salad with citrusy vinaigrette to balance the richness. You can’t go wrong with simple, wholesome sides to round out the meal.

Creative Ways to Present

For a special occasion, I’ve served this soup in mini pumpkin bowls which add a rustic, festive charm. You could also sprinkle on edible flowers or finely chopped herbs for pops of color. When entertaining, presenting the soup with a dollop of cashew cream and a swirl of bright turmeric oil elevates it instantly.

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps beautifully in the fridge for up to 4 days. I like to portion it into airtight containers so I can grab single servings for easy meals during busy weeks. Just make sure to cool it to room temperature before refrigerating to keep the flavors fresh.

Freezing

I’ve frozen this Roasted Acorn Squash Soup with Ginger, Turmeric, and Cashews Recipe several times with great results. Using 2-cup freezer-safe containers makes thawing simple and reduces waste. Just pop a container in the fridge overnight to thaw without compromising texture or flavor.

Reheating

To reheat, I gently warm the soup on the stove over medium-low heat, stirring occasionally to prevent sticking. You can also use the microwave in 1-minute bursts, stirring in between, until heated through. If the soup thickens too much during storage, just add a splash of broth or water to loosen it up and stir well.

FAQs

Final Thoughts

This Roasted Acorn Squash Soup with Ginger, Turmeric, and Cashews Recipe has become one of my favorite ways to celebrate cozy evenings at home. It’s flavorful, nourishing, and surprisingly easy to make—a true winner when you want something comforting but not complicated. If you give it a try, I’m confident you’ll fall for it just like I did, and it might just become your new soup obsession too!

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