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A fall-tastic soup featuring acorn squash, apple, ginger, and curry.


Recipe Summary

25 mins
5 mins
45 mins
15 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

  • Cut acorn squash in half and remove seeds and pulp. Place cut-side down in a baking dish; add about 1 inch of water.

  • Roast in the preheated oven until a knife can be easily inserted, 20 to 30 minutes.

  • While squash roasts, heat oil in a medium saucepan over medium-high heat. Saute onion until almost translucent, about 5 minutes. Mix in garlic and ginger. Add apple and cook, stirring regularly to keep from sticking, until it starts to get mushy, 7 to 10 minutes. Pour in 1/4 of the chicken broth. Add curry powder, cinnamon, cardamom, cayenne, salt, and pepper.

  • Remove squash from the oven and let cool enough to handle, about 5 minutes. Remove skin carefully, chop flesh roughly with a knife, and mash some of the flesh.

  • Add squash to the pot with remaining chicken broth. Simmer soup over medium-low heat, stirring occasionally, for 5 to 10 minutes. Taste and adjust seasoning as needed. Pour into large bowls and serve.

Cook's Notes:

You may also roast the squash seeds to add as garnish later. Simply remove any pulp, wash, place in a sprayed baking pan and sprinkle with salt. Keen an eye on them because they will burn.

If you want your apple to retain its color (doesn't really matter) you may mix it with a bit of orange or lemon juice.

Nutrition Facts

131 calories; protein 4g; carbohydrates 23.1g; fat 3.8g; sodium 209.3mg. Full Nutrition