Curried Acorn Squash Soup

Get ready for fall with a bowl of this curried acorn squash soup, made with apple and ginger for layers of comforting flavor.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 131 Calories

Ingredients

• ½ teaspoon ground cardamom
• ½ teaspoon ground cinnamon
• 1 pinch salt and ground black pepper to taste
• 1 pinch cayenne pepper
• 1 small white onion, chopped
• ½ tablespoon curry powder
• 1 tablespoon extra-virgin olive oil
• 1 acorn squash
• ½ tablespoon freshly minced garlic
• ½ tablespoon freshly minced ginger
• 1 large Golden Delicious apple - peeled, cored, and chopped
• 1 (14.5 ounce) can fat-free chicken broth, divided

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Cut acorn squash in half and remove seeds and pulp. Place cut-side down in a baking dish; add about 1 inch of water.

Step 3

Roast in the preheated oven until a knife can be easily inserted, 20 to 30 minutes.

Step 4

While squash roasts, heat oil in a medium saucepan over medium-high heat. Saute onion until almost translucent, about 5 minutes. Mix in garlic and ginger. Add apple and cook, stirring regularly to keep from sticking, until it starts to get mushy, 7 to 10 minutes. Pour in 1/4 of the chicken broth. Add curry powder, cinnamon, cardamom, cayenne, salt, and pepper.

Step 5

Remove squash from the oven and let cool enough to handle, about 5 minutes. Remove skin carefully, chop flesh roughly with a knife, and mash some of the flesh.

Step 6

Add squash to the pot with remaining chicken broth. Simmer soup over medium-low heat, stirring occasionally, for 5 to 10 minutes. Taste and adjust seasoning as needed. Pour into large bowls and serve.