Roasted Acorn Squash Soup with Ginger, Turmeric, and Cashews Recipe

I absolutely love this Roasted Acorn Squash Soup with Ginger, Turmeric, and Cashews Recipe because it’s not only comforting but also packed with vibrant flavors that instantly warm your soul. The roasted acorn squash adds a natural sweetness, while the ginger and turmeric give it a beautiful gentle kick and earthiness that’s both soothing and invigorating. Whenever I’m craving something cozy yet nourishing, this soup is my go-to.

You’ll find that this soup works beautifully as a light lunch or a stunning starter for a dinner party. It’s especially perfect during chilly months or anytime you want to impress without spending hours in the kitchen. Plus, the cashews create this insanely creamy texture that makes every spoonful feel indulgent without any dairy.

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Ingredients You’ll Need

These ingredients work harmoniously to deliver a soup that’s both vibrant and cozy. I recommend choosing fresh ginger and good-quality cashews for the best results—trust me, it makes all the difference!

• Red onions: Roasting them softens their sharpness and adds a lovely natural sweetness to the soup.
• Acorn squash: Its mild sweetness and creamy texture once roasted are the heart of this recipe.
• Extra-virgin olive oil: Helps to caramelize the vegetables and adds a subtle richness.
• Kosher sea salt: Enhances all the flavors; I’d recommend seasoning gradually and tasting as you go.
• Vegetable broth: Use a good-quality broth for a fuller flavor base.
• Fresh ginger: Provides warmth and brightness—fresh is best, so mince it finely.
• Ground turmeric: Adds beautiful color and anti-inflammatory goodness.
• Cayenne pepper: Just a pinch to kick up the heat; add more if you like things spicy.
• Unsalted cashews: Soaked and blended for creaminess—don’t skip this step!
• Fresh cilantro: Adds a fresh herbal note when sprinkled on top right before serving.

Variations

I love experimenting with this soup — it’s so versatile! Feel free to tailor it to your taste or dietary needs; the base is forgiving and adaptable.

• Make it vegan or gluten-free: This recipe is naturally vegan and gluten-free, but if you want a richer flavor, try swapping the vegetable broth with a homemade mushroom broth.
• Add heat: For spice lovers, I’ve added extra cayenne or a dash of smoked paprika to deepen the smoky warmth.
• Herb swap: Instead of cilantro, fresh parsley or even a little thyme works well if you’re not a cilantro fan.
• Nut options: Sometimes I toast the cashews beforehand for a nuttier flavor, or substitute them with soaked almonds if running low.

How to Make Roasted Acorn Squash Soup with Ginger, Turmeric, and Cashews Recipe

Step 1: Roast the Vegetables to Deepen Flavor

Start by preheating your oven to 375°F and lining a baking sheet with parchment paper or a silicone liner to avoid sticking. Toss your quartered red onions and acorn squash wedges with olive oil and kosher salt, then spread them out evenly on the sheet. Roast for about 40 minutes — you want them tender and slightly caramelized but not burnt. This roasting step is key for that rich, sweet backbone in the soup.

Step 2: Soften Cashews While You Simmer Broth

While the veggies roast, bring your vegetable broth to a gentle simmer in a covered pot. Place the unsalted cashews in a small bowl and cover them with about three-quarters of the hot broth. Let them soak for about 10 minutes—this softens the nuts and makes pureeing them into the soup effortlessly smooth.

Step 3: Combine and Simmer with Fresh Spices

Once your veggies are perfectly roasted, peel the acorn squash (the skin should come off easily) and transfer all the veggies to your simmering broth. Add minced fresh ginger, ground turmeric, and a pinch of cayenne pepper. Bring everything up to a boil, then lower the heat and let it simmer, partially covered, for about 10 minutes to marry the flavors.

Step 4: Blend until Silky and Season to Taste

Remove the pot from heat and stir in the soaked cashews along with their soaking liquid. Then, carefully transfer the soup in batches to a blender. Blitz on high for 1 to 2 minutes until it’s incredibly smooth and creamy. If you’re using a standard blender, remove the small center piece of the lid and cover the opening with a kitchen towel to let steam escape safely. Return the soup to the stovetop, taste, and adjust salt or heat as needed.

Step 5: Serve with Fresh Cilantro and Crunchy Cashews

Ladle your gorgeous soup into bowls and sprinkle generously with chopped fresh cilantro and extra cashews for a delightful crunch and pop of freshness. That final garnish really brightens everything up and makes it feel extra special.

How to Serve Roasted Acorn Squash Soup with Ginger, Turmeric, and Cashews Recipe

Garnishes

I love topping this soup with fresh cilantro because it adds a burst of color and freshness that keeps the flavor bright. For some crunch, chopped roasted cashews are a must—they bring texture and a nutty contrast to the silky soup. Sometimes, I also add a drizzle of good olive oil or a sprinkle of toasted pumpkin seeds for extra flair.

Side Dishes

This soup pairs beautifully with a crisp green salad or a slice of crusty whole-grain bread for dipping. When I’m feeling indulgent, serving it alongside garlicky roasted Brussels sprouts or a warm quinoa pilaf rounds out the meal perfectly.

Creative Ways to Present

For a dinner party, I like to serve this soup in small espresso cups as a sophisticated amuse-bouche. You could also swirl in a little coconut cream on top to create pretty patterns or scatter microgreens and edible flowers for a stunning presentation that wows your guests.

Make Ahead and Storage

Storing Leftovers

I typically cool the soup completely, then store it in airtight containers in the fridge. It keeps really well for up to 4 days and reheats beautifully without losing its creamy texture or flavor. Dividing the soup into two-cup portions makes reheating super easy and prevents waste.

Freezing

Freezing this soup is a lifesaver for busy weeks! I freeze it in smaller containers or freezer-safe bags, making sure to leave some room since it expands slightly. It freezes perfectly for up to 3 months, and when thawed, it tastes almost as fresh as the day you made it.

Reheating

To reheat, I prefer warming it gently on the stovetop over medium-low heat with a little stirring to keep it from sticking. If it’s too thick, you can thin it out with a splash of vegetable broth or water. Microwaving works too—just heat in short intervals and stir in between to heat evenly.

FAQs

Final Thoughts

This Roasted Acorn Squash Soup with Ginger, Turmeric, and Cashews Recipe holds a special place in my kitchen—it’s one of those dishes that always feels like a warm hug in a bowl. I hope you’ll give it a try and discover just how easy it is to make something nourishing and delicious with simple ingredients. Once you taste those rich flavors and smooth creaminess, I think you’ll find it becoming one of your favorites too!

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