Curried 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.

Curried Acorn Squash Soup

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 Indian-style 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.

Curried Acorn Squash Soup | Crispy quinoa granola
If desired, top the acorn squash soup with crispy quinoa granola

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:

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:

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


1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x

Description

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


Scale

Ingredients

  • 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

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.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Indian Inspired

Keywords: Acorn Squash Soup, Curried Squash Soup, Soup Recipes, Curry Soup, Squash Soup Recipe, Vegetarian Soup Recipes, Vegan Soup Recipes

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

10 Comments

  • Reply
    Natasha
    March 12, 2013 at 10:21 pm

    I am so obsessed with crispy quinoa! I usually have it in stuffed acorn squash, but I love the idea of using it as a squash soup garnish! Looks so good.

  • Reply
    [email protected]
    March 13, 2013 at 10:01 am

    I make butternut squash soup all the time, and I love including coconut milk in it. It’s so creamy! I think the Indian spices sound delicious, and that crispy quinoa is very intriguing. I have some, so I think I need to give this a try!

  • Reply
    Laura
    March 13, 2013 at 10:02 am

    We still have squash in our cellar–delicata, butternut and acorn. I’ve been making so many soups/roasts/purées with them and I’m ALMOST tired of the stuff. I love your version here with coconut milk and that amazing quinoa granola garnish though.

    And safe travels to you, Sonja!

    • Reply
      Sonja
      March 14, 2013 at 8:14 am

      Thank you, Laura! Agreed about the squash overload — we took a break for a while, so were ready for one last hurrah :)

  • Reply
    sara forte
    March 13, 2013 at 11:44 am

    looks so tasty! I haven’t been seeing them at our markets anymore, but I found one yesterday (that I am hoping is not water logged!) and I’ve been thinking soup. Love how interesting this looks and Oh, that crunchy topping! Safe travels!!!

    • Reply
      Sonja
      March 14, 2013 at 8:12 am

      Thank you so much, Sara! It’s nearing the end of the season even here in Indiana, but somehow we still had a bunch in our pantry (I’m always amazed at how long they keep). Good luck with your squash!!

  • Reply
    Katrina @ Warm Vanilla Sugar
    March 13, 2013 at 2:27 pm

    I love the sound of this! Especially with that crispy quinoa!

  • Reply
    Cookin Canuck
    March 15, 2013 at 11:14 am

    Not only am I a fan of all things that are “Indian spiced”, but that crispy quinoa is a brilliant idea for a topping!

  • Reply
    Kathryne
    March 20, 2013 at 8:20 pm

    I’m really wishing this soup would appear for dinner tonight! Gorgeous. I hope you are having a most wonderful time in Cambodia/Laos and I can’t wait to read more about your experience this time around.

    • Reply
      Sonja
      March 24, 2013 at 7:47 pm

      Thanks, Kathryne! I had a wonderful time and can’t wait to share more about it soon! Now to the photo editing… :)

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