soup

Acorn Squash Soup with Turmeric and Curry

This warming fall soup blends the natural sweetness of roasted acorn squash with the earthy depth of turmeric and the fragrant heat of green curry paste. The acorn squash becomes caramelized and tender after roasting, then is blended with chicken broth or vegetable broth to create a silky, comforting bowl of autumn flavor. Prepared easily in a Vitamix, this soup is rich yet light, vibrant in color, and perfect for chilly evenings. A simple, nourishing recipe that celebrates harvest season at RizzieFarms.

Servings: 4–6 servings
Total Time: 60 min
Pan: Vitamix blender container and baking sheet

Ingredients

Soup
  • 1 large acorn squash (yields about 4 cups cooked flesh)
  • 1 tablespoon extra-virgin olive oil
  • 4 cups chicken broth or vegetable broth
  • 1 tablespoon green curry paste
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon ground black pepper
A warm bowl of golden acorn squash soup with turmeric and curry.

Instructions

  1. Preheat the oven Preheat the oven to 400°F (200°C) to prepare for roasting the 1 large acorn squash, which will yield about 4 cups of cooked squash.
  2. Prepare the squash Cut the 1 large acorn squash in half from stem to tip. Use a large spoon to scoop out and discard the seeds and stringy fibers. Lightly coat the cut sides of the squash with the 1 tablespoon extra-virgin olive oil, 1/2 teaspoon salt (optional), and 1/4 teaspoon ground black pepper.
  3. Roast the squash Place the seasoned squash halves cut-side down on a parchment-lined baking sheet. Roast for 30–45 minutes, or until the flesh of the 1 large acorn squash is tender and easily pierced with a fork.
  4. Scoop the squash flesh After roasting, allow the squash to cool slightly. Scoop out the cooked squash flesh—approximately 4 cups—and discard the skins.
  5. Add ingredients to the Vitamix Place the 4 cups roasted acorn squash, 4 cups chicken broth or vegetable broth, 1 tablespoon green curry paste, 1 teaspoon ground turmeric, 1/2 teaspoon salt, and 1/4 teaspoon black pepper into the Vitamix container in the order listed, then secure the lid.
  6. Blend until hot Start the Vitamix on its lowest speed, then quickly increase to its highest speed. Blend for about 6 minutes, or until the mixture is smooth and heavy steam begins to escape from the lid plug, thoroughly heating the soup.
  7. Season and serve Taste the soup and adjust seasoning with additional 1/2 teaspoon salt or 1/4 teaspoon pepper if desired. Serve hot.

Notes

  • Wash the Vitamix container immediately after blending to prevent turmeric from staining the interior.
  • Vegetable broth works beautifully for a vegetarian version.
  • For extra creaminess, add a splash of coconut milk during blending.

Tags

soup fall squash vitamix turmeric curry comfort food gluten-free