Curry Acorn Squash Soup Recipe

5 from 1 vote

This Curried Acorn Squash Soup is just what you want to eat on a chilly fall day. It’s ultra creamy and full of flavor, thanks to apples, coconut milk, warm spices and just a hint of cayenne powder.

Prep Time20

Cook Time50

Total Time1 10

Course: Soup

Cuisine: Indian

Servings: people

Calories: 422kcal

Author: The Carefree Kitchen

Ingredients

2 medium Acorn Squash halved or cubed (can substitute butternut squash)
2 Tablespoons Olive Oil
1 med Granny Smith Apple core removed and cut in half
1 med Onion cut in half
3 cloves Garlic whole
3.5 cup Chicken Broth can substitute vegetable broth
2 13.66-oz cans Coconut Milk
1 cup Half & Half
⅛ teaspoon Nutmeg
2 Tablespoons Butter
⅓ teaspoon Cinnamon
2 teaspoon Curry Powder
Salt to taste
Pepper to taste
1 pinch Cayenne Powder

Garnish for Soup

2 Tablespoons Olive Oil
2 Tablespoons Parmesan Cheese grated
2 Tablespoons Sour Cream thinned with milk
½ cup Bacon Bits
Cilantro Leaves chopped

Instructions

Preheat oven to 400 degrees.
Add prepped squash, apple, onions and garlic cloves on a large baking sheet. Drizzle with avocado oil and season with salt and pepper. Use your hands to rub the oil around so it covers all the vegetables and apple.
Roast in a preheated oven for 40-55 minutes, or until the squash is fork tender.
Once roasted completely, let the vegetables and apple cool enough to handle them, then remove the flesh of the squash from the skins and any of the remaining onion or garlic peels. Add the roasted vegetables and apple to a blender and blend until smooth.
Add chicken broth and blend again until smooth, blending in two batches if needed. (Note: You can also use an immersion blender for this step)
Return to the pot and stir in the coconut milk, half and half, butter, cinnamon, curry powder, salt, pepper and a pinch of cayenne pepper. Heat and stir over medium heat until warmed through and the butter has melted.
Remove from the heat, then spoon into bowls and add garnishes if desired. Enjoy!

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