Warm Up with This Acorn Squash Soup Recipe
There’s nothing quite like coming in from the bitter cold and warming yourself up with hot soup (and perhaps some fresh baked bread on the side).
And what better way to stay cozy than to enjoy a rich, creamy acorn squash soup to delight the soul and keep the chill away?
Soup, of course!
These types of meals are quite forgiving --- it’s hard to go wrong with soup. Just add a broth or cream base, some vegetables, seasonings, and you’re good to go.
But today we’re invigorating your palette with a warm and hearty acorn squash recipe, so grab your bowl and mixer and let’s get started!
Health Benefits of Squash
It makes sense to make soup out of potatoes or peas, but squash?
Yep! You might be surprised to learn that acorn squash carries quite a few health benefits (1). These vibrant green and yellow vegetables are found to be high in:
- Vitamin A, C, and B
- Trace minerals like potassium, magnesium, calcium, and folate
These nutrients have been studied for their impressive abilities to boost your immune system, lower inflammation, protect your body against cancers, lower blood pressure levels, and maintain a healthy prostate as you age (2).
Often mistaken for its cousin the gourd, acorn squash has been prepared many different ways and consumed for hundreds of years.
Today we’re bringing a special recipe to your kitchen. Inspired by Love & Lemons (3), we’re adding an extra health-enhancing herb: KaraMD Turmeric CCM.
Formulated with anti-inflammatory herbs like turmeric and boswellia, it's a perfect addition for this type of dish.
- 3 pounds of acorn squash, or the equivalent of 2 medium acorn squash
- 4 garlic cloves
- 2 tablespoons olive oil, virgin if possible
- 1 large yellow onion, chopped finely
- 2 medium carrots, chopped
- 1 teaspoon sea salt, plus more for sprinkling
- ¼ teaspoon nutmeg
- ¼ teaspoon cayenne pepper
- Fresh ground black pepper, to taste
- 4 cups organic vegetable broth
- 1 tablespoon fresh thyme leaves (plus a few more to add as garnish)
- 3 capsules KaraMD Turmeric CCM, opened and contents sprinkled
- 2 tablespoons fresh lemon juice
- 1 teaspoon maple syrup
- Pepitas (optional garnish)
- Microgreens (optional garnish)
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Slice the squash in half (lengthwise), then scoop out the seeds with a spoon.
- Drizzle the squash halves with olive oil, then sprinkle lightly with salt and pepper.
- Place cut side down on the baking sheet. Wrap the 4 garlic cloves in a piece of foil with a drizzle of olive oil and a pinch of salt. Place on the baking sheet and roast for 35 to 45 minutes. Garlic will be tender when done.
- Once done, remove garlic from the oven and set aside to cool.
- When the garlic are cool enough to handle, peel and discard the papery outer layer.
- Scoop the soft squash flesh out of the skin and measure 2½ cups. Discard (or compost) the squash skins and save the remaining flesh for another use.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add your chopped onions and carrots, along with salt and cook, stirring occasionally, for 5 to 8 minutes, or until softened and translucent.
- Stir in the cayenne pepper, nutmeg, and 3-4 grinds of black pepper, then add the 2½ cups roasted squash, the garlic, broth, and thyme leaves. Simmer on medium heat for about 20 minutes, stirring occasionally.
- Allow the soup to cool slightly, then transfer to a blender with the lemon juice and maple syrup and blend until smooth. If necessary, work in batches. Season to taste.
- Portion the soup into bowls and serve with a drizzle of olive oil, fresh thyme leaves, and garnish.
Soup-erb Side Items: Soups can be great on their own, but if you’re looking to add a bit more you can pair this with fresh bread, a garden salad, and
- Baked Potato
- Pear Salad with Walnuts and Gorgonzola
- Wilted Spinach Salad
- Cheese and Veggie Quesadilla
- Grilled Apple and Brie Flatbread
- Eggplant Parmesan
- Snow peas with Butter and Garlic
Make too much to enjoy in one sitting? Not to worry --- simply place any extra soup in an airtight container and place in the refrigerator for 3-7 days.
Can you freeze soup? Yes you can! But you’ll need to take extra precautions if you want to prevent the taste of freezer burn. Ladle out the remaining soup into smaller, freezer safe containers.
Winter months are known for being long, cold, and often a bit depressing. And while the season is good for rest and reflection, it can also be a time to experiment with new things in the kitchen.
Soups are a flexible, forgiving way to enjoy delicious and nutritious foods. Acorn squash soup offers a lot of potential, and with a KaraMD twist you’re sure to give your body an added boost of nutrition as you savor those last few spoonfuls.
Grab your bottle of Turmeric CCM today (4)!
✝✝This noted statement is based on independent research and is not necessarily the opinion of the author