A spicy gluten and dairy-free acorn squash soup that satisfies you on any occasion

 

Welcome to another recipe from the Recipe Swap Club!  I was honored to be allocated Berly’s Kitchen this month – please go and check out her website because she has some amazingly awesome recipes.  It was difficult for me to choose which recipe I’d use, and I tossed up whether to do her southwest style quiche or something more decadent like her peanut butter no-bake pie.  Or any other of the many recipes Kimberly has available on her website.

I settled on this soup (original recipe here) because I love soup and was looking for something different to make for lunches this month.  And this is certainly different to what I’ve been eating recently.  I adapted it slightly as I thought I’d ‘wing it’ for a change.  The recipe called for chipotle paste, I used chipotle pepper powder.  I also added some dairy-free plain yogurt to it, mainly because I accidentally added too much of the chipotle pepper powder (the recipe shows the correct amount for a spicy flavor, but not too much, although you are welcome to tone it down if you need to!), but also because I wanted to have a soup recipe with yogurt in it.  And I added some spinach because, well, you can’t have too much spinach in your lives!  And I didn’t need to blend it at all because I must have roasted my acorn squash sufficiently for it to break down easily in the saucepan, but you may need to.

Moral of the story – just try this recipe and you will love it!  It’s Whole30 compliant, packed full of veggies and so very yummy. 

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Smoky acorn squash soup

Prep Time 50 minutes
Cook Time 10 minutes
Servings 4

Ingredients

  • 1 large acorn squash halved and seeds scooped out
  • 2 tablespoons olive oil
  • 1/4 cup onion
  • 2 cloves garlic pressed or minced
  • 1 cup canned pumpkin purée
  • 2 teaspoon salt plus more to taste
  • 1 teaspoon chipotle pepper powder
  • 1/4 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • 3 cups vegetable broth or water plus more to thin it out
  • 1/2 cup dairy-free yogurt
  • 1 cup spinach

Instructions

  1. Cut acorn squash in half and clean out the insides. Drizzle with oil and place flesh side down on a baking sheet. Bake for 40-45 minutes in a 375 degree oven.
  2. Allow the squash to cool, then scoop out the flesh. Place in a bowl and set aside.
  3. Heat olive oil in a large stock pot over medium heat. Add the onion and cook until soft. Add the garlic and cook another minute.
  4. Add the squash, pumpkin, salt, chipotle pepper powder, cumin, oregano, coriander, and turmeric. Stir to combine and cook for an additional 3-5 minutes.
  5. Add vegetable broth and cook for 7-10 minutes or until the squash is soft and cooked completely through.
  6. Use an immersion blender to blend the soup right in the pot, or let the soup cool and place it in a conventional blender.
  7. Add in yogurt and chopped spinach and mix to combine well.
  8. Serve immediately or store in refrigerator for up to 4 days.