Best Spicy Acorn Squash Soup Recipes

SPICY VEGAN ACORN SQUASH SOUP

Steps:

• Rinse and drain split peas and lentils. Place them in a large soup pot with 2 cups water. Bring to a boil; reduce heat to medium-low. Add garlic, ginger, salt, turmeric, pepper, chile powder, cinnamon, cumin, crushed red chile, and bay leaves. Stir and let simmer until peas and lentils are soft, about 20 minutes.
• Stir the remaining 1 1/2 cups water, squash, yam, tomatoes, and onion into the pot. Bring to a boil. Reduce heat to a simmer, cover, and cook until squash and yam are tender, about 15 minutes.

SPICY ACORN SQUASH SOUP

Steps:

• Pre-heat oven to 400*. Cut acorn squash in half, scoop out seeds, brush with olive oil, and sprinkle with salt and pepper. Place cut side up in the oven and let roast for 35-45 minutes until squash is soft and easy to scoop. Right before squash is done, in a pot heat olive oil over medium low heat. Saute shallots, garlic and pepper until softened slightly. Add apples in and continue to cook for 2-3 minutes. Pour in veggie broth and add in cardimom, paprika, and red pepper flakes. Continue to simmer until apples have softened, about another 5-6 minutes. Once apples are ready, scoop out the acorn squash into the pot and stir. Once squash breaks down, you may need to add a little more veggie broth to get the soup to a better consistency. Remove pot from stove and with an immersion blender (or a food processor), puree mixture until apples and squash are smooth. Return to heat and cook for 2-3 minutes more.