Acorn Squash Soup with Turmeric and Ginger
By Abigail Chipley
Category
Soup & Stew
Cuisine
American, Mediterranean
Servings
4-6
Prep Time
20 minutes
Cook Time
65 minutes
Total Time
1 Hour 25 Minutes
Vegan and yet creamy, gluten free and yet satisfying, this decadent soup is loaded with cozy comfort thanks to spicy fresh ginger and warming ras el hanout. Slicing the squash raw will speed things up, but if you'd prefer an easier method you can roast it whole (see notes). Just give yourself an extra half hour or so.
Ingredients
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2 medium acorn squash (about 3 pounds)
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3 tablespoons extra virgin olive oil, divided, plus more for garnish
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1 large yellow onion, finely chopped
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4 garlic cloves, minced
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1 teaspoon Ras el Hanout
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1/2 teaspoon turmeric
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2 teaspoons sea salt, plus more to taste
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4-5 cups vegetable broth or water
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1 teaspoon zested fresh ginger (from about a 1-inch piece)
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Roughly chopped toasted walnuts, for garnish (optional)
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1/4 cup chopped fresh parsley, for garnish (optional)
Directions
Get ready. Preheat the oven to 400°F.
Roast the squash. Use a sharp knife to carefully halve the squash from top to bottom. Scoop out the pulp and seeds, then coat with 1 tablespoon of the olive oil. Place the squash halves on a rimmed baking sheet with the cut side down. Roast in the hot oven until they are very tender, about 40 minutes. Set aside to cool.
Prepare the squash for soup. When cool enough to handle, use a soup spoon to scoop out the flesh, discarding the skin.
Sauté the aromatics. Heat the olive oil over in a large saucepan over medium-low heat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 15 minutes. Stir in the garlic, Ras el Hanout, turmeric, and salt. Cook, stirring until fragrant, about one minute more.
Simmer the soup. Add the squash and vegetable broth or water. Bring to a simmer and cook, stirring to incorporate squash, about 10 minutes. Use an immersion blender to puree soup until smooth. Or, if you prefer a completely pureed texture, puree soup in a blender in two batches. Be sure to only fill the blender 3/4 of the way, remove the steam vent, and cover with a towel while blending.
Finish and serve. Stir in the ginger, taste, and season with more salt if you’d like. Divide the soup among bowls and top with a drizzle of olive oil. Finish with the toasted walnuts and parsley.
Recipe Note
- To toast the walnuts: Swirl the chopped walnuts in a dry pan over medium-low heat until fragrant.
- If you don’t have a sharp enough knife (or you’d rather not bother with slicing raw acorn squash in half): Simply roast the squash whole! Place the whole squashes on a rimmed baking sheet and roast at 400°F, turning once or twice, until they are very tender when pierced with the tip of a paring knife, about 1 hour and 15 minutes in total.
- Storage: Transfer to sealable containers and refrigerate for up to 1 week, or freeze for up to 6 months (always leave room at the top of your containers for expansion). Defrost in your refrigerator overnight.
Nutrition
Calories 258, Fat 15.6 grams, Monounsaturated Fat 8400 milligrams, Fiber 4.7 grams, Vitamin C 31.9 milligrams, Carbs 30.9 grams, Saturated Fat 2 grams, Sodium 2113.6 milligrams, Sugar 3.5 grams, Calcium 104.6 milligrams, Protein 3.5 grams, Polyunsaturated Fat 4700 milligrams, Potassium 868 milligrams, Vitamin A 40.5 milligrams, Iron 2.4 milligrams