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Curried Apple and Acorn Squash Soup | Can't Stay Out of the Kitchen | this mildly hot & spicy #soup is so delicious. #Apples & #acornsquash make it an incredibly tasty comfort food.

Curried Apple and Acorn Squash Soup

Teresa Ambra
Curried Apple and Acorn Squash Soup is one of those delectable, spicy soup recipes you'll enjoy over and over again. This savory and delicious Indian soup includes apples, acorn squash, carrots and other veggies. It's spiced up with cayenne pepper, curry powder and cilantro to give it kick and flavor. This fantastic soup is vegan and gluten free.
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Prep Time 20 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 15 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine Indian
Servings 8
Calories 259 kcal

Equipment

  • 1 roasting dish or pan to roast squash
  • 1 sharp knife to cut vegetables
  • 1 large stock pot
  • 1 wooden spoon
  • 1 immersion blender or regular blender
  • measuring cups
  • measuring spoons
  • 1 soup ladle
  • 1 vegetable peeler if using regular carrots

Ingredients
  

  • 3 tbsp. coconut oil or avocado oil
  • 1 leek green top removed, washed thoroughly and diced
  • 2 ribs celery diced
  • 1 large onion chopped
  • 2 large cloves garlic minced
  • 8 oz. crinkle cut carrots carrot chips
  • 2 large gala apples unpeeled
  • 2 tsp. curry powder
  • 1 tsp. pink Himalayan sea salt
  • 1/2 tsp. ground black pepper
  • 3-4 dashes cayenne pepper
  • 32 oz. vegetable juice
  • 3 lbs. acorn squash roasted seeds, pulp and skin removed (2 medium or large acorn squash)
  • 1 cup coconut milk or almond milk
  • 1/2 cup cilantro chopped
  • 1 tsp. snipped chives for garnish, if desired
  • 1 tsp. snipped cilantro for garnish, if desired

Instructions
 

  • Roast acorn squash in oven until baked at 350 – approximately 45 minutes to 1 hour.
  • Cool slightly.
  • Cut in half, remove seeds and pulp.
  • Remove squash from shell and set aside.
  • In large stock pot place coconut oil.
  • Heat over medium heat.
  • Add sliced leeks, celery, garlic, chopped onions, carrot chips and apples.
  • Sauté about 5-10 minutes.
  • Add curry powder, salt, pepper, cayenne pepper and vegetable juice.
  • Simmer about 30 minutes until vegetables are soft.
  • Stir in squash, cilantro and almond milk or coconut milk
  • Simmer another 10 or 15 minutes.
  • Cool.
  • Use blender or emulsion blender to puree soup until well blended.
  • Garnish with additional cilantro and snipped chives.

Notes

NOTE: The baking time for the acorn squash is not included in the preparation time.
 
NOTE: Red curry powder is significantly higher in heat. Use it only if you’re used to a lot of heat.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 259kcalCarbohydrates: 39gProtein: 4gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 477mgPotassium: 1155mgFiber: 7gSugar: 12gVitamin A: 7254IUVitamin C: 65mgCalcium: 122mgIron: 4mg
Keyword acorn squash, apples, main dish, soup
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