#Curry roasted acorn squash skin
#Curry roasted acorn squash full

To Freeze: To freeze, ladle the cooled soup into freezer-safe containers, leaving some room for expansion.Allow it to cool, then transfer it to an airtight container and refrigerate for up to 2-3 days. To Make Ahead: To prepare the soup in advance, follow the recipe guidelines up to the point of blending the soup.Infuse it with a spicy kick – For a spicy twist, simply incorporate some red curry paste.Make it vegan – To make acorn squash soup vegan, you can easily substitute the heavy cream with coconut milk.Alternatively, you can use an immersion blender to achieve a silky soup texture. In batches, scoop the soup into a blender and blend until it reaches a smooth consistency. Allow the soup to gracefully simmer on low heat for an additional 10 minutes, letting the flavors meld to perfection.īlend. Carefully scoop out the roasted acorn squash flesh with a spoon and incorporate it into the soup mixture. Pour the broth and heavy cream into the pot, then lower the heat to a gentle simmer. Then, introduce the curry powder, chili powder, and garlic salt to the pot, stirring to blend these aromatic spices with the sautéed onions and garlic. Add minced garlic and cook for an additional minute. Sauté finely diced onions until they become translucent, typically about 3 to 5 minutes. In a large pot, heat olive oil over medium heat. Season with salt and roast for 40 minutes at 400º F, or until the flesh tenderizes slightly. Halve the acorn squash, scoop out and discard the seeds, then generously brush the insides with olive oil. You can make it dairy-free by using coconut milk instead of heavy cream, or you could try my Curried Pumpkin Soup. Adaptable: This soup can be adapted for different dietary preferences, including vegetarian and vegan options.It pairs nicely with Oven Roasted Turkey and Butternut Squash Salad. Perfect for Hosting: It makes an impressive starter or main course for gatherings and dinner parties.Its versatility shines as you have the creative control to craft a thicker, heartier soup or a more luxurious, cream-infused version. Rich, Velvety Texture: Acorn Squash Soup has a luscious, creamy texture that’s incredibly satisfying and comforting.I think my favorite way to use them is in soup recipes, especially during the fall. Whether you’re making Stuffed Acorn Squash or serving Butternut Squash Pumpkin Soup in an actual pumpkin bowl, there’s something beautiful and cozy about these squashes. Roasted acorn squash, a touch of warmth from fragrant spices, all in a creamy broth base this easy-to-make soup is a cozy celebration of the season’s bounty. This curry acorn squash soup recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.Embrace the essence of autumn with Acorn Squash Soup. Related: Try using our homemade vegetable broth for this recipe! This recipe is… Soup recipes are some of our favorite dinner parties! In addition to this acorn squash soup, here are some of our favorites: This curry acorn squash soup recipe is one of our favorite ways to use acorn squash here are some other squash recipes we love: Looking for soup recipes? You know those recipes that are special not only because of the taste, but also because of the wonderful company with which they were enjoyed? It’s one of them. I have to say, it (and the crispy quinoa topping) is one of my favorites to come out of our kitchen this year. We served it with whole wheat chapati and a side salad. It was the perfect main course for a relaxed evening, with just the right amount of spice, complexity and heat. This acorn squash soup is seasoned with Indian spices (curry powder, garam masala and cumin), mixed with a little coconut milk and topped with crispy quinoa and pumpkin seeds. Or you can use mashed sweet potatoes to make curried sweet potato soup! If you have mashed squash on hand, you can substitute that too (5 cups).

#Curry roasted acorn squash skin

Then remove the flesh from the skin and use a blender or food processor to puree it. Roast until tender, about 35 to 45 minutes. Brush with olive oil and sprinkle with kosher salt. Cut the squash in half and remove the seeds. Then roast until tender, about 30 to 45 minutes. Brush it with olive oil and sprinkle with kosher salt, then place it on a parchment-lined baking sheet. This acorn squash soup is fairly easy to make, although the squash does take a while to roast! To roast the squash, cut it in half and scoop out the seeds with a spoon. Here’s a recipe for those of you looking to use squash in the pantry before spring: curried acorn squash soup! And it’s so, so delicious. We can’t wait to bring out spring produce like pea shoots and asparagus, but it’s not enough this time again.

#Curry roasted acorn squash full

Calling all winter squashes! Spring is about to turn around here in Indiana, and our pantry is full of random varieties of squash we’ve picked up in the market all winter long.