Acorn Squash Soup

This curried acorn squash soup is flavorful and cozy, spiced with curry powder, garam masala, and cumin, and drizzled with coconut milk.

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Calling all winter squash! It’s about to turn to spring here in Indiana, and our pantry is full of random varieties of squashes we’ve collected from the market all winter long. We can’t wait to bust out spring produce like pea shoots and asparagus, but it’s not quite that time yet. Here’s a recipe for any of you looking to use some squash in the pantry before spring is here: curried acorn squash soup! And it’s so, so delicious.

How to make acorn squash soup

This acorn squash soup is fairly easy to make, though it takes some time to roast the squash! To roast the squash, you cut it in half and remove the seeds with a spoon. Brush it with olive oil and sprinkle with kosher salt, and place it on a parchment lined baking sheet. Then roast until it’s tender, about 30 to 45 minutes.

Preheat the oven to 450°F. Cut the squash in half and remove the seeds. Brush with olive oil and sprinkle with kosher salt. Roast until tender, about 35 to 45 minutes. Then remove the flesh from the skin, and use a blender or food processor to puree it. If you have a squash puree on hand, you could also substitute that (5 cups). Or you could use a sweet potato puree to make it into a curried sweet potato soup!

This acorn squash soup is seasoned with curry spices (curry powder, garam masala, and cumin), mixed with a bit of coconut milk, and topped crispy quinoa and pepitas to garnish. It was the perfect main course for a relaxed evening, with just the right amount of spice, complexity, and heat. We served it with whole wheat chapati and a side salad. I must say it (and the crispy quinoa topping) are one of my favorites to come out of our kitchen this year. You know those recipes that are special not just because of the taste but the wonderful company they were enjoyed with? This is one of those.

Looking for squash recipes?

This curried acorn squash soup recipe is one of our favorite ways to use acorn squash; here are a few more squash recipes we love:

• Instant Pot Stuffed Acorn Squash with Pecans
• Roasted Delicata Squash Fries
• Spaghetti Squash Mac and Cheese
• Roasted Butternut Squash with Pickled Onions
• Vegan Butternut Squash Soup with Za’atar Seasoning
• Chipotle Black Bean Stuffed Delicata Squash
• Roasted Acorn Squash with Wild Rice Pistachio Stuffing
• Incredible Spaghetti Squash Pad Thai
• Baked Butternut Squash Chips

Looking for soup recipes?

Soup recipes are some of our favorite dinners! In addition to this acorn squash soup, here are some of our favorites:

• Vegan Crockpot Chili
• Hearty Vegan Stew with Sprouted Lentils
• Butternut Squash Lentil Soup
• Tuscan Artichoke Lentil Stew
• Creamy Leek Soup
• Tomato Coconut Cauliflower Curry
• Italian Soup with Gnocchi & Vegetables
• Golden Vegetable Soup
• Instant Pot Wild Rice Soup
• Tomato Basil Soup with Ricotta Dumplings
• Creamy Tomato Soup

Related: Try using our Homemade Vegetable Broth for this recipe!

This recipe is…

This curried acorn squash soup recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.

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Curried Acorn Squash Soup

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This curried acorn squash soup is flavorful and cozy, spiced with curry powder, garam masala, and cumin, and drizzled with coconut milk.

• Author: a Couple Cooks
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: 6 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Indian Inspired

Ingredients

Scale 1x2x3x

• 4 pounds whole acorn squash (or 5 cups squash puree*)
• 2 shallots
• 1 ½ tablespoons olive oil, plus more for drizzling
• 2 tablespoons curry powder
• 1 tablespoon garam masala
• 1 teaspoon cumin
• 1/4 to 1/2 teaspoon cayenne (depending on your spice tolerance)
• 1 teaspoon kosher salt
• 1 quart vegetable broth
• 1 cup coconut milk
• Fresh cilantro, for the garnish
• Crispy Quinoa (optional), for the garnish

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Instructions

1. Preheat the oven to 450°F.
2. Roast and puree the acorn squash: Chop each of the acorn squash in half. Using a spoon, scrape out the seeds. Line a baking sheet with parchment paper, place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper. Turn cut side down on the sheet and roast until tender, about 35 to 40 minutes. When the squash is done and cool enough to handle, remove the flesh from the skin. Then use an immersion blender, blender or food processor to puree it. Measure out 5 cups.
3. Mince the shallots. In a large stockpot, add the olive oil. Add the shallots and sauté 2 to 3 minutes, until softened.
4. Stir in the curry powder, garam masala, cumin, and cayenne to coat the shallots. Then add the squash puree (5 cups), vegetable broth and kosher salt. Simmer for 10 minutes.
5. Stir in 1 cup coconut milk. Taste and adjust seasonings as desired. Serve with chopped fresh cilantro, a drizzle of extra coconut milk, and optional Crispy Quinoa.

Notes

*You could also substitute roasted and pureed sweet potato for the squash here; we haven’t tried it but it would likely be just as tasty.