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–+ servings
Acorn squash soup in a bowl topped with croutons, pumpkin seeds and some chopped fresh green onion.

Coconu acorn squash soup

Nataliia
This coconut acorn squash soup is all you need for a cozy lunch. You will want to make this delicious and creamy soup again and again. Made with little curry spices, apple, celery root, this soup will be a weekend must in your home and leftovers will make a perfect lunch tomorrow.
5 from 1 vote
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Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • Immersion blender

Ingredients
  

  • 1 large acorn squash
  • ¼ onion
  • 2 clove garlic
  • ½ celery root or 2 ribs of celery
  • 1 cup copped carrots
  • 1 ea large granny smith apple
  • 2 tablespoon olive oil divided
  • 3 cup low sodium chicken broth
  • ¼ teaspoon dry ginger
  • ½ teaspoon curry powder
  • 1 cup full fat unsweetened coconut milk
  • ½ teaspoon salt
  • ½ teaspoon sugar or other sweetener
  • ⅛ teaspoon black pepper

Instructions
 

  • Preheat oven to 400°F. Cut acorn squash in half and scoop out the seeds. Rub both halves with olive oil, little salt and black pepper. Bake 50-75 minutes or until cooked. Once it's cooked, cool down, remove the skin and cut into big chunks to be ready for the soup.
  • Cut off the green part of the leek, peel off the outer layer. Dice leek and garlic, set aside separate from each other. Chop carrots and celery root, set aside. Peel, core and cube the apple.
  • Heat olive oil over medium heat in a large pot or dutch oven. Add leeks, cook until translucent. Add celery and carrots. Continue cooking for another few minutes. Add diced garlic and continue cooking for one more minute. Add cubed apple, dry ginger, curry and cook for few more minutes mixing with wooden spoon really well.
  • Poor the broth, cover, bring to boil and simmer on medium-low heat for about 2o minutes or until celery and carrots are soft.
  • Turn off the heat to reduce the burns in case if there will be splashes. Add cooked acorn squash and ½ teaspoon of salt. Blend everything until smooth using the immersion blender. Be very careful during this process! Add coconut milk and one teaspoon of sugar or other sweetener and blend on lower speed until all ingredients well combined.
  • Turn back on the stove and let the soup simmer for another 10 min. We need to bring all ingredients to at least 165 degrees for all falvours blend well together and for storing the soup safely. Give it a taste, add more salt if needed. Enjoy!
Keyword coconut acorn squash soup, roasted acorn squash with coconut milk, vegan acorn squash soup with coconut milk
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