Description
A comforting and flavorful roasted acorn squash soup featuring tender roasted vegetables, warming spices, and creamy cashews for texture. This vibrant soup combines the natural sweetness of acorn squash with fresh ginger, turmeric, and cayenne for a nourishing, dairy-free dish perfect for chilly days.
Ingredients
Scale
Vegetables
- 2 medium red onions (peeled and quartered)
- 2 1/2 pounds acorn squash (cut into wedges)
For Roasting
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon Kosher sea salt (plus more to taste)
Broth & Spices
- 6 cups vegetable broth
- 2 teaspoons fresh ginger (minced)
- 3/4 teaspoon ground turmeric
- Pinch of cayenne pepper (plus more to taste)
Cashews & Garnish
- 1/4 cup unsalted cashews (plus optional more chopped for garnish)
- 2 tablespoons finely chopped fresh cilantro (to serve)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F and line a large baking sheet with a silicone liner or parchment paper to prevent sticking and facilitate easy clean-up.
- Simmer Broth: Pour the vegetable broth into a large pot, cover, and bring it to a gentle simmer on the stovetop.
- Roast Vegetables: Toss the quartered onions and acorn squash wedges with olive oil and kosher salt until evenly coated. Spread them out on the prepared baking sheet in a single layer. Roast in the oven for about 40 minutes, or until the vegetables are tender and caramelized but not burnt.
- Soften Cashews: While the vegetables roast, place the unsalted cashews in a small bowl and pour 3/4 of the hot simmering broth over them. Let the cashews soak for 10 minutes to soften.
- Combine Ingredients: Once roasted, peel the acorn squash wedges to remove the skin easily. Transfer the peeled squash and roasted onions to the pot with the simmering broth. Add minced fresh ginger, ground turmeric, and a pinch of cayenne pepper to the pot.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to medium and simmer partially covered for about 10 minutes, allowing the flavors to meld together.
- Blend Soup: Remove the pot from heat and stir in the soaked cashews with their soaking liquid. Carefully transfer the soup in batches to a blender. Puree on high for 1 to 2 minutes until smooth and creamy. If using a conventional blender, remove the center lid cap and cover the opening with a kitchen towel to allow steam to escape safely.
- Season and Serve: Return the pureed soup to the saucepan, adjust seasoning with additional salt or cayenne if desired, and warm the soup gently before serving.
- Garnish: Ladle the soup into bowls and garnish with finely chopped fresh cilantro and extra chopped cashews for added crunch and flavor.
Notes
- Leftover soup keeps well in the refrigerator for up to 4 days.
- You can freeze the soup in two-cup containers for easy portioning, and it will last up to 3 months.
- To thaw frozen soup, place the container in the fridge overnight and warm it gently on the stove or in the microwave.
- Adjust the level of cayenne pepper to your preferred spice tolerance.
- For a nut-free variation, substitute the cashews with coconut milk or omit them altogether.
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
