This healthy roasted acorn squash soup recipe made creamy with cashews – a great holiday side or vegetarian main – is dairy-free and vegan and absolutely delicious.
Ingredients
- 2 medium red onions, peeled and quartered
- 2 1/2 pounds acorn squash, cut into wedges
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon Kosher sea salt, plus more to taste
- 6 cups vegetable broth
- 2 teaspoons fresh ginger, minced
- 3/4 teaspoon ground turmeric
- Pinch of cayenne pepper, plus more to taste
- 1/4 cup unsalted cashews, plus optional more chopped for garnish
- 2 tablespoons finely chopped fresh cilantro, to serve
Directions
- Preheat the oven to 375°F. Line a large baking sheet with a silicone liner or parchment paper.
- Place broth in a large pot and bring the broth to a gentle simmer, covered.
- Toss the onions and acorn squash with oil and salt and spread out on the prepared baking sheet. Roast for about 40 min, until the vegetables are cooked but not burnt.
- Meanwhile, place the cashews in a small bowl and top with 3/4 of the hot broth.
- Allow the mixture to stand 10 minutes to soften the nuts.
- When the vegetables are done, peel the squash and transfer the vegetables to the pot and add the ginger, turmeric, and cayenne.
- Bring the mixture to a boil, and then reduce the heat to medium and simmer, partially covered, for about 10 minutes to allow the flavors to infuse.
- Remove the soup from the heat and stir in the cashews.
