Gingered Acorn Squash Soup
Warm, comforting, and packed with a vibrant blend of flavors, this Gingered Acorn Squash Soup is the perfect recipe to cozy up with on a chilly day. The sweet and nutty acorn squash is roasted to perfection, enhancing its rich flavor, before being blended with creamy coconut milk, fresh ginger, and aromatic spices like cumin and coriander. A splash of zesty lemon juice pairs beautifully with the earthiness of the squash, making every spoonful irresistible. This one-pot, plant-based soup is not only easy to prepare but also brimming with nutrients, making it a wholesome choice for family dinners or meal prep. Garnish with fresh parsley or cilantro for an extra burst of color and flavor, and serve it as a delightful starter or a hearty main dish. Perfect for fall or winter, this silky-smooth soup is a must-try for fans of seasonal comfort food!
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Recipe Information
Ingredients
- 2 medium acorn squash
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 tablespoons fresh ginger
- 3 cloves garlic
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley or cilantro (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the acorn squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil and place them cut-side down on a baking sheet lined with parchment paper.
Roast the squash for 25-30 minutes, or until the flesh is fork-tender. Remove from the oven and let cool slightly, then scoop out the flesh and set aside.
While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Dice the onion and sauté it in the pot until translucent, about 5 minutes.
Mince the ginger and garlic, then add them to the pot. Stir and cook for another 2 minutes until fragrant.
Stir in the ground cumin and ground coriander, cooking for 1 minute to toast the spices.
Add the roasted squash flesh to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully puree the soup in batches using a countertop blender.
Stir in the coconut milk, salt, pepper, and lemon juice. Adjust seasoning to taste as needed.
Simmer the soup for an additional 5 minutes to meld the flavors.
Serve hot, garnished with fresh parsley or cilantro if desired.
Nutrition Facts
Calories |
1769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4718 mg | 205% | |
| Total Carbohydrate | 355.4 g | 129% | |
| Dietary Fiber | 91.5 g | 327% | |
| Total Sugars | 38.3 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1000 mg | 77% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 9868 mg | 210% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
