Every squash has a different character, even if they have similar notes to them. Acorn squash is a little more starchy than other squashes, making it a better choice for a carb-up day. You get the creaminess from the starch without needing to add much in the way of fat. This low-fat acorn squash soup with turmeric is a great carb-up soup for fall that fills you up and satisfies with a variety of wholesome root vegetables and spices.
- 1 small acorn squash
- Cooking spray
- 1 medium carrot, peeled and diced
- ½ cup onion, chopped
- ½ apple, diced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground turmeric
- 1 can full-fat canned coconut milk
- 1½ cups vegetable broth (*Or use chicken bone broth if you prefer if not vegan.)
- ½ teaspoon kosher sea salt, or to taste
- ¼ teaspoon freshly ground black pepper, to taste,
- Optional garnishes: Toasted pumpkin seeds, fresh cilantro, sliced green onions.
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.
Heat a large stainless steel skillet to medium heat. Spray with cooking spray then, add carrots and onions and sauté until softened, around 3-4 minutes. Add ginger and continue to sauté until fragrant.
Add squash flesh (peel discarded), apple, turmeric, coconut milk, broth, 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! Serve with pepitas, scallions, and cilantro.
Did you make this carb-up vegan low-fat acorn squash soup with turmeric recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)