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Acorn Squash Soup with Turmeric
"Acorn Squash Soup with Turmeric will warm your bones this winter. It's so creamy and delicious that you won't realize how healthy it is. Full of veggies and made dairy free with coconut milk. I made this Acorn Squash Soup with Turmeric on Sunday and I ate it all week. It was still super tasty on Thursday. It’s easy to take to work or even drink from a thermos in the car. This Acorn Squash Soup with Turmeric is… paleo whole30 approved gluten free dairy free vegan creamy flavorful a tad sweet full of good for you veggies bright and beautiful"
- 1 acorn squash
- 1 tablespoon olive oil
- 1 cup shredded or diced carrot
- 1 small onion, chopped
- 1 apple, diced
- 1 teaspoon ginger
- 1 teaspoon turmeric
- 14 ounces can unsweetened coconut milk
- 1 cup water
- 1 teaspoon salt
Cut the squash in half and scrape out the seeds. Roast in a baking pan for about 30-40 minutes at 400ºF. You want the flesh to be soft.
In a dutch oven, heat the olive oil over medium-high heat.
Add carrots and onions and saute 4 minutes.
Add squash flesh, apple, ginger, turmeric, coconut milk, water and salt, and pepper.
Stir and bring to a boil. Reduce heat and simmer, covered for about 10 minutes.
Puree soup with an immersion blender or put in your Vitamix. Be careful not to burn yourself!
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