Spiced acorn squash soup

By Desiree Nielson
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  • 1 acorn squash
  • Olive oil, for roasting
  • Salt and pepper to taste
  • 1 tablespoon (15 milliliters) olive oil
  • 1/2 onion, chopped
  • 1/2 large potato, peeled and cubed
  • 1 garlic clove, minced
  • 1/2 teaspoon (3 milliliters) curry powder
  • 1/4 teaspoon (2 milliliters) cinnamon
  • 1/8 teaspoon (1 milliliter) nutmeg, grated
  • 3 cups (720 milliliters) vegetable broth
  • 1/4 cup (60 milliliters) cream
  • 2 teaspoons (10 milliliters) lime juice
  • Salt and pepper to taste


  1. Preheat oven to 375F (190C).
  2. Cut squash in half and de-seed.
  3. Brush squash with olive oil and sprinkle with salt and pepper. Place cut side down on a cookie sheet. Roast in oven until soft, about 50 minutes.
  4. Add olive oil to a pot and heat.
  5. Combine onion, potato, garlic, curry powder, cinnamon and nutmeg and cook for a few minutes.
  6. Scoop out flesh of roasted squash and add to pot.
  7. Add stock and cream and bring to a boil. Turn down to a simmer and add lime juice.
  8. Cook for 30 minutes or until potato is tender.
  9. Using an immersion blender, puree until smooth.
  10. Pour into pitcher. Pour into one half of bowl. At the same time, pour broccoli garlic soup into the other half of bowl.
  11. Top with pumpkin seeds.
  12. Enjoy!


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