I got a little excited at the grocery store the other day and bought 6 beautiful green and orange spotted acorn squash (squashes??). Kinda like that time I bought 5 cans of pumpkin purée with no recipe for pumpkin anything planned whatsoever. It happens…
Not that this weird food hoarding-type behavior is a problem, because “hi, I’m a food blogger,” but then it requires me to actually come up with multiple recipes to use whatever random items I’ve decided to stockpile. The issues begin when I end up with too much produce, which obviously needs to be used before expiration and also that I’m likely going to need to return to the grocery store for more ingredients for the new recipe.
Wash. Rinse. Repeat.
Now you know why I have a food blog… If only we were neighbors. I swear you’d rarely go hungry and there’s a good chance I’ll have that random missing ingredient you need but are smart enough to ask your neighbor for before hitting up the store.
This recipe was partly inspired by all the delicious fall food magazines currently filling the isles of the checkout counter in every grocery store and partly inspired by a girlfriend of mine who said she’s switched to a vegetarian based diet. She was pretty excited about my chickpea zucchini fritters, which made me think “hmmm, I want more vegetarian-type dishes in my life too!” I figure we may not be the only ones…
And you know what else? I’m pretty much living in a spicy veggie obsessed state because veggies + spice = mind blow 🤔💣💥
So you see where this is going right? Too much acorn squash, a 6ft stack of fall food magazines and a desire for all things veggie (and spice). Friends, we get spicy acorn squash soup and it’s a good thing cause we’re gonna load it up with all kinds of deliciousness like cheese, sour cream, a little extra spice, no one is here to judge, and it’s going to make your day.
This is kind of my first experience with acorn squash in our house (clearly not gonna be the last) and despite my husband figuring out I’d puréed onions into the soup, which is a no-no in our house, I think the general consensus is that it went over well. So well in fact that I’m off to the store to get some ingredients for stuffed acorn squash…Print
If craving a truly fall-like soup then this creamy, vegetarian Spicy Acorn Squash Soup is the answer to your seasonal dreams.
- 3 medium-sized Acorn Squash, halved and seeded
- 1 medium Yellow Onion, chopped
- 3 Garlic Cloves, minced
- 1 tablespoon Curry Powder
- 1/4 teaspoon Chili Powder
- 1/2 teaspoon Garlic Powder
- 4 tablespoons Olive Oil, divided
- 2 1/2 cups Vegetable Broth
- 1 cup Heavy Whipping Cream
- Sour Cream
- Shredded Cheese
- Add’l Chili Powder
- Preheat the oven 400 degrees. Slice the Acorn Squash in half and remove the seeds. Drizzle the insides with 1 tablespoon of the Olive Oil. Place the open/center side facing up on a rimmed baking sheet and cook for 35 to 40 minutes or until the squash is soft and slightly mushy.
- With about 10 minutes to go on the squash heat the remaining 3 tablespoons of Olive Oil in a large stock pot on medium heat. Add the minced Garlic and Onion to the pot and toss with the Curry Powder (I went a little crazy here and kept adding curry powder so go nuts if you feel like it), Chili Powder, and Garlic Powder. Cook until the onions become fragrant, about 3 to 5 minutes. Pour the Vegetable Broth and Heavy Whipping Cream into the pot and stir to mix. Continue to heat for an additional 5 minutes.
- Once the squash is done roasting carefully use a spoon (and possibly an oven mitt) to remove the squash from the shell and add to the stockpot. Increase the heat to medium-high, stirring occasionally. Let cook for 10 minutes or until the soup begins to boil.
- Working in batches place the soup into a blender and blend until smooth and creamy-like in consistency. You can also use an immersion blender.
- Garnish the soup with Sour Cream, Shredded Cheese, and perhaps some additional Chili Powder.
To cut the squash for this recipe I suggest using your sharpest, sturdiest kitchen knife. Pick one of the creases running from the top stem of the squash to the bottom, and insert your knife. Cut straight down until you feel the knife punch through the center to the hollow center. Cut around the bottom tip up to the other side. cut most of the way through the tip and then flip the squash around to finish up the other side. Make sure to keep your fingers out of harm’s way. Pull the squash apart with your hands (don’t worry about the stem since we’re just going to scoop out the insides.