Curried Acorn Squash Soup.

Confession: I use canned pumpkin like it’s going out of style, and I never, ever roast any kind of squash besides the occasional zucchini. I realize that goes against the whole purpose of this blog, but I am terribly intimidated by most squash. It’s pretty! It’s hard to cut! It takes a long time to cook! Trader Joe’s has bags of cubed squash that are super easy to cook (and yummy to eat), but that triples the cost of any squash dish. Thankfully I was expecting company last week and thought it’d be pretty to decorate with some acorn squash. Plus, it was a buck a pop! I really couldn’t argue with that, so decorate I did. And tonight, I honored it once more by cooking with it. It was AWESOME. I’ve recently jumped on the sweet (squash) and spicy (seasoning) bandwagon, and this soup didn’t disappoint. It did take a while so we ate a late dinner, but my kid loved it and ate two bowls. I recommend making croutons for an extra crunch. A recipe for ho’made croutons can be found here.


3 acorn squash, halved and seeded

1 small onion, diced

2 stalks celery, chopped

4 cloves garlic, smashed and chopped

2 1/2 tsp curry powder

2 tbsp coconut oil

Sea salt

1 1/2-2 quarts boiling water


Preheat oven to 350 degrees. Place squash cut-side-down in shallow baking dish and bake 35-40 minutes or until mostly tender. Meanwhile, heat coconut oil over medium-high heat. Add onion, celery, curry powder, and a generous scoop (~1 tsp) of salt. Saute 3-4 minutes, or until onion is tender. Add garlic and saute 30-60 seconds; remove pan from heat and set aside. When squash is done, remove from oven and cool slightly. Put the water on to boil. Scoop flesh out of each squash half* and add to onion mixture. Return to heat and add water and another generous scoop (~1-2 tsp) of salt, being sure to scrape the bottom of the pan to get the flavoring into the soup. Simmer until squash is super soft, about 15 minutes. Using an immersion blender (or a regular blender, working in batches), puree soup until smooth. Taste; adjust seasoning. Serve hot.


*I used a paring knife to cut the cooked squash into pieces along their ridges, and then I cut the skin off.


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