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

If you’re looking for a cozy, comforting soup that’s bursting with flavor and good-for-you ingredients, you’re in for a treat. This Roasted Acorn Squash Soup with Ginger, Turmeric, and Cashews Recipe is one of my all-time favorites — it’s creamy without cream, warmly spiced, and has this lovely nutty depth thanks to the cashews. I absolutely love how it comes together with just a handful of ingredients, yet tastes so much fancier than it is. Stick around, because this soup is fan-freaking-tastic, and I know you’re going to want to make it again and again.

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Ingredients You’ll Need

Each ingredient in the Roasted Acorn Squash Soup with Ginger, Turmeric, and Cashews Recipe plays a part to bring out the warm, hearty, and bright layers you’ll love. Shopping tip: look for firm acorn squash with shiny skin, and fresh ginger for the best zing.

• Red onions: Roasting brings out their sweetness, balancing the spices perfectly.
• Acorn squash: Naturally sweet and creamy once roasted, it’s the star of the show.
• Extra-virgin olive oil: Adds richness and helps caramelize the veggies during roasting.
• Kosher sea salt: Essential for seasoning at every step to boost all the flavors.
• Vegetable broth: Use a good-quality broth for depth — homemade or low-sodium store-bought works great.
• Fresh ginger: This adds bright, peppery warmth. Don’t skip it!
• Ground turmeric: Brings color and gentle earthiness, plus great anti-inflammatory benefits.
• Cayenne pepper: Just a pinch adds a subtle heat that lingers.
• Unsalted cashews: Soaked in broth to soften, they create the perfect creamy texture once blended.
• Fresh cilantro: Optional but totally worth it for a fresh, herby finish.

Variations

I love customizing this Roasted Acorn Squash Soup with Ginger, Turmeric, and Cashews Recipe depending on the season and what I have on hand. Feel free to make it your own — you can’t really go wrong here!

• Add coconut milk: For an extra creamy and tropical twist, replace half of the broth with coconut milk — my kids adore this version.
• Spice it up: Increase the cayenne or add freshly ground black pepper if you like things with a kick.
• Go nut-free: Swap cashews for sunflower seeds if you have a nut allergy — soak them the same way for creaminess.
• Herb swaps: If you’re not a cilantro fan, fresh parsley or a tiny sprinkle of fresh thyme work beautifully.

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

Step 1: Roast the Onions and Acorn Squash to Bring Out Their Sweetness

This is where the magic begins. Preheat your oven to 375°F and line a baking sheet with parchment or a silicone liner. Toss your quartered red onions and acorn squash wedges with olive oil and salt, then spread them out on the sheet. Roast for about 40 minutes — you want them cooked through and caramelized, but avoid any blackened spots. I discovered roasting these veggies makes all the difference for a deeper, sweeter soup base.

Step 2: Soften the Cashews While the Broth Simmer

While the vegetables roast, bring your vegetable broth to a gentle simmer in a large pot, covered. Place the cashews in a small bowl and pour about 3/4 cup of the hot broth over them to soften. Let this sit for about 10 minutes so your soup ends up ultra-smooth — this little soaking trick is one I learned after struggling with grainy purees!

Step 3: Combine and Simmer to Infuse All the Flavors

Once your roasted veggies are done, peel the squash — the skin comes off easily now — and transfer your onions and squash into the simmering broth. Add the minced fresh ginger, ground turmeric, and a pinch of cayenne. Turn the heat up just to bring it to a boil, then reduce it to medium and let it simmer, partially covered, for about 10 minutes. This gives the flavors a chance to get cozy together.

Step 4: Blend Until Silky Smooth and Season to Taste

Remove the pot from heat and stir in your softened cashews. Then, working in batches, carefully transfer the soup to your blender. Blend on high for 1 to 2 minutes until luxuriously creamy and smooth. For those using a conventional blender, I always remove the small center lid piece and cover the hole with a kitchen towel — steam needs to escape or you’ll have a splatter mess. Once blended, return the soup to the pot to warm gently if needed, taste and add more salt or cayenne if you want that extra kick.

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

Garnishes

For a pop of color and fresh flavor, I always sprinkle chopped fresh cilantro on top. Sometimes I add a handful of extra chopped cashews for a nice crunch contrast — it’s a little something special. A drizzle of good-quality olive oil or a dollop of coconut yogurt is gorgeous too if you want to up the decadence factor.

Side Dishes

This soup pairs wonderfully with warm crusty bread or toasted pita for dipping. I’ve also enjoyed it alongside a crisp green salad or even a simple quinoa pilaf to round out the meal. It’s very versatile, so you can keep it light for lunch or make it heartier for dinner.

Creative Ways to Present

For special occasions, serve this soup in hollowed-out mini acorn squash bowls — it looks festive and keeps the soup warm longer. I’ve also garnished it with edible flowers and microgreens when entertaining, impressive yet easy. Little touches like these turn this humble soup into a showstopper!

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps beautifully in the fridge for up to 4 days. I usually portion it into two-cup glass containers so it’s easy to grab just the right amount. Just reheat on the stove over low heat, stirring occasionally, and it tastes just as good as freshly made.

Freezing

Freezing this soup is a great option if you want to make it ahead. I freeze it in airtight freezer-safe containers for up to 3 months. When you’re ready, simply thaw overnight in the fridge — it sometimes thickens a bit, so just add a splash of broth or water when reheating to get that perfect creamy texture back.

Reheating

I reheat leftovers gently on the stovetop over low to medium heat, stirring frequently so nothing sticks or scorches. It warms evenly, and if needed, I add a touch more broth or water to lighten it up. Microwaving works too; just cover the bowl and heat in short bursts, stirring in between.

FAQs

Final Thoughts

When I first tried this Roasted Acorn Squash Soup with Ginger, Turmeric, and Cashews Recipe, I was blown away by how something so simple could feel so luxurious and comforting at the same time. It’s become my go-to on chilly nights and when I want something nourishing that doesn’t take hours to prepare. I hope you enjoy making and sharing it as much as my family and I do — it’s truly a warm hug in a bowl. Give it a try and let me know how it becomes part of your fall and winter soup rotation!

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