Acorn Squash Soup
Prep Time: 10 mins
Cook Time: 54 mins
Total Time: 64 mins
Total Servings: 6


  • 1 ea

  • 1 tablespoon

  • 1 cup, shredded or diced

  • 1 ea, chopped

  • 1/2 ea, diced

  • 1 teaspoon

  • 1 teaspoon

  • 14 ounce

  • 1 1/2 cup

  • 1/2 teaspoon

  • 1/4 teaspoon

Kitchen Tools
Kitchen Tools
  • pre-heated to 400F

  • or large pot


  1. Preheat oven to 400F
  2. Cut squash in half, and scrape out the seeds.
  3. Shred or dice carrots, about 1 cup.
  4. Chop onion
  5. Dice 1/2 apple


  1. Roast cut squash halves in backing pan at 400F for 30 to 40 minutes, or until the flesh is soft.
  2. In a Dutch oven, heat the olive oil over medium-high heat.
  3. Add carrots and onions. Sauté 4 minutes
  4. Add squash flesh, apple, ginger, turmeric, coconut milk, water and salt, and pepper. Stir and bring to boil.
  5. Reduce heat and simmer covered for about 10 minutes.
  6. Puree soup with an immersion blender. Be careful not to burn yourself.
  7. Serve with pepitas, scallions, and parsley.

Nutrition Facts per Serving

238 calories 17g carbs 2g protein 19g fat 3g fiber


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Confident Fit Foodie

Kiki Magnuson

I love sharing my passion for health and wellness. I am a Certified Health and Nutrition Coach Professional with a MS and BS in Kinesiology. I want to help you make a lifelong transformation with a new approach to living a healthier lifestyle.


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