Acorn Squash Soup with Turmeric
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}
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Servings: 6
Ingredients
- 1 acorn squash
- 1 tablespoon olive oil
- 1 cup shredded or diced carrot
- 1 small onion chopped
- ½ apple diced
- 1 teaspoon ginger
- 1 teaspoon turmeric
- 1 14 oz can unsweetened coconut milk
- 1 ½ cups water
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cut the squash in half and scrape out the seeds. Roast cut side down 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
Calories: 238kcal | Carbohydrates: 17g | Protein: 2g | Fat: 19g | Saturated Fat: 15g | Sodium: 225mg | Potassium: 556mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3830IU | Vitamin C: 13.2mg | Calcium: 48mg | Iron: 1.9mg
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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