Acorn Squash Soup with Turmeric will warm your bones this winter. It’s so creamy and delicious that you won’t realize how healthy it is. Full of veggies and made dairy free with coconut milk. {paleo, whole30, dairy free, gluten free, vegan}
One down, two to go!
The flu finally hit our house. I knew it was coming and I was just waiting for it. I had even prepped by getting ginger ale and Saltines at the grocery store. Do you think I jinxed us?
It had to come and frankly, I’m glad we are getting it over with. I was up from 3:00 AM on with my ten-year-old, who for whatever reason has trouble hitting the toilet. (Sorry TMI!) I will not speak of that again…
Anywho, I’m thinking of having all my kids drink out of the same glass so that we can just move on with life. It would be easier to have everyone sick at once so that I am chained to the house for a minimum number of days. They can all binge watch TV together. (Hello The Returned!)
In my case, I will continue to wash my hands religiously and try to eat extra healthy with soups like this Acorn Squash Soup with Turmeric. You are probably reading the ingredients saying there is no way this can be good but trust me, it’s so full of flavor and creaminess.
It’s hard to believe that it’s paleo and whole30 approved! It gets an extra boost from the sprinkle of turmeric. Using coconut milk as a sub for cream makes it way healthier but you still get all the creaminess. You won’t be able to tell, I promise.
I made this Acorn Squash Soup with Turmeric on Sunday and I ate it all week. It was still super tasty on Thursday. It’s easy to take to work or even drink from a thermos in the car. My kids wouldn’t touch it but that’s okay…more for me.
Other soups I’ve been prepping ahead are my Sausage and Bean Soup, Healthy Turkey Chili and this Slow Cooker Mexican Chicken Soup. It’s soup season!
This Acorn Squash Soup with Turmeric is…
- paleo
- whole30 approved
- gluten free
- dairy free
- vegan
- creamy
- flavorful
- a tad sweet
- full of good for you veggies
- bright and beautiful
Acorn Squash Soup with Turmeric
Ingredients
- 1 acorn squash
- 1 tbsp olive oil
- 1 cup shredded or diced carrot
- 1 small onion chopped
- 1/2 apple diced
- 1 tsp ginger
- 1 tsp turmeric
- 1 14 oz can unsweetened coconut milk
- 1 1/2 cups water
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- 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.
- In a dutch oven, heat the olive oil over medium-high heat.
- Add carrots and onions and saute 4 minutes.
- Add squash flesh, apple, ginger, turmeric, coconut milk, water 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 parsley.
Nutrition
Adapted from Better Homes and Gardens.
Michelle | The Secret Ingredient Is
January 30, 2017 at 11:12 AMOh no! Hope everyone feels better soon – this soup sounds like it would do the trick for me, looks absolutely delicious! I love acorn squash, so this is perfect!
Karen Kelly
January 30, 2017 at 5:07 PMThanks for the well wishes Michelle!
Dannii
January 30, 2017 at 11:21 AMI am so craving a big bowl of warming soup right now. I have never used turmeric in soup before – but I love the colour of this.
Karen Kelly
January 30, 2017 at 5:06 PMDannii, I think you’ll love it.
Jennifer Conlan
January 30, 2017 at 11:30 AMI hope everyone gets better soon!! Can’t wait to make this soup! Sounds delicious
Karen Kelly
January 30, 2017 at 5:06 PMThanks Jennifer! I hope you love it. xo
Mary Ann @ thebeachhousekitchen
January 30, 2017 at 11:37 AMOMG Karen! The flu just hit our house this weekend too! It got my son Casey who is still home before his study abroad! I’ve been playing nursemaid…emphasize the MAID part for days! (Boys are the worst when they’re sick!) I hope I don’t get it! I’ll need to get this soup on the menu ASAP to keep myself healthy!
Karen Kelly
January 30, 2017 at 5:05 PMOh no Mary Ann, I’m so sorry. I hope Casey feels better soon especially if he’s going out of the country!
Raia T.
January 30, 2017 at 11:58 AMMm! Love squash soup. Thanks for the reminder that I need to make it again soon!
Karen Kelly
January 30, 2017 at 5:04 PMYou are welcome Raia!
Platter Talk
January 30, 2017 at 12:00 PMWow, this looks good. I like the addition of turmeric and coconut milk.
Karen Kelly
January 30, 2017 at 5:04 PMThanks!
annie@ciaochowbambina
January 30, 2017 at 12:13 PMOh no! I hope everyone gets better STAT! (See what I did there? 😉 ) I’m thinking, if this soup doesn’t do the trick, nothing will! Except for maybe the Saltines and ginger ale! Good call, Mama!
Karen Kelly
January 30, 2017 at 5:03 PMThanks Annie! Wash your hands girl!
swayam
January 30, 2017 at 12:14 PMMy baby’s been down with the flu too. Ugh.hate it. Hope everyone gets better soon. This soup looks like just the thing! Beautiful color 🙂
Karen Kelly
January 30, 2017 at 5:03 PMOh no, I hope your baby feels better soon. Tis the season I guess.
Anjali Lalani
January 30, 2017 at 12:59 PMThis soup looks sooo nice and creamy! I love acorn squash and turmeric!
Karen Kelly
January 30, 2017 at 5:02 PMMe too, Anjali!
Cheyanne @ No Spoon Necessary
January 30, 2017 at 1:40 PMOh no! I’m so sorry to hear you guys got the flu! I am sending you guys ALL the feel better vibes! I’m thinking you should stay in your jammies and just eat this soup on repeat! It looks AMAZING, girl! LOVE the acorn squash and tumeric combo! Plus those pumpkin seeds on top are just perfection! Cheers and feel better soon!
Karen Kelly
January 30, 2017 at 5:01 PMThanks for the good vibes Chey!
Cindy
January 31, 2017 at 2:13 AMThis looks wonderful. I don’t know much about Tumeric, but I trust your opinion that all these flavors come together perfectly. Sorry you got sick. I did too, and whew I forgot how miserable it can be. Thanks for sharing.
Karen Kelly
March 8, 2017 at 7:15 AMThanks Cindy!
annie
February 1, 2017 at 12:44 PMoh no! I’m sorry that everyone at Casa de Karen is sick! I hope it’s the last time the flu hits you this season.
“You are probably reading the ingredients saying there is no way this can be good” ….I thought the opposite! All these flavors sound amazing together.
Karen Kelly
February 3, 2017 at 6:29 AMThanks Annie!
Karen Kelly
March 8, 2017 at 7:15 AMThey were so good Annie!
Muna Kenny
February 10, 2017 at 10:14 PMI hope everyone is feeling much better by now. Soup can do magic and your recipe sounds delicious.
Karen Kelly
March 8, 2017 at 7:15 AMThey are! Thanks Muna.
Hadia
March 8, 2017 at 5:11 AMThe soup looks so inviting and flavorful! Would love to have a bowl right now! Pinning to try later! Join our pinterest board if you like! https://www.pinterest.com/hadiascuisine/yummy-and-more/
Karen Kelly
March 8, 2017 at 7:14 AMThanks Hadia!
Donna
September 19, 2017 at 12:54 PMHi – saw your recipe on the Rainbow Delicious meal plan this week and wondered if roasting the acorn squash is for flavour as much as to soften the flesh? If it’s primarily to soften the flesh I was thinking about maybe cooking the squash in the Instant Pot to cut some time, but if it brings a lot more depth to the flavour then I wouldn’t want to skip that. I haven’t cooked much with acorn squash before, but this recipe makes me want to give it a try! Thanks for any input.
Karen Kelly
September 19, 2017 at 1:22 PMHi, Donna, roasting it does add some toasty flavor but it will still be good if you cook it in the Instant Pot. Do what is easiest! Thanks!
Lisa
January 10, 2018 at 8:41 PMCould the whole recipe be made be made in the instant pot?
Mel
November 8, 2017 at 6:01 PMI found your recipe on pinterest and cant wait to try but I was wondering if I could use cream or milk instead of coconut milk? Or even almond milk? We have a couple of kids that can’t have coconut:/
Karen Kelly
November 10, 2017 at 7:02 AMYes, Mel, I think any of those would sub in just fine! Good luck.
Lesley
December 5, 2017 at 7:34 PMMade this tonight it turned out amazing!! Even my little picky eaters ate seconds. Thank you for sharing a nutritious meal!! We really enjoyed it.
Karen Kelly
December 6, 2017 at 8:56 PMLesley, thanks so much for letting me know. Glad your family enjoyed it!
Jackie
January 14, 2018 at 9:12 PMthis looks so delicious – can’t wait to try! do you know how this would be best prepared without a dutch oven? i have a heavy cast iron stovetop pan, or a crockpot, but i’m not sure which would be the best substitute and what changes i’d have to make.
Karen Kelly
January 16, 2018 at 4:54 PMHi Jackie, Any big pot will do. Not sure how it would work out in the crockpot so I would probably avoid that. Hope you like it!
Robyn
November 3, 2018 at 6:37 PMI made this in my InstantPot and it turned out perfectly. I roasted the acorn squash seeds and used instead of the pepitas. Delicious and very easy! I will definitely be making this again.
Karen Kelly
November 4, 2018 at 6:25 AMThanks so much for letting me know. Great idea to roast the seeds!
Kieran
November 21, 2018 at 5:46 PMGreat and simple soup to make! Made it multiple times. I wonder if you have a recommendation as to how long to let cool the squash. My timing is always off and I find it hard to scoop the squash when it’s piping hot into the pot!