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Curried Acorn Squash

A rich blend of acorn squash and delicate spices combine to make a hearty soup that can be enjoyed as is or with more veggies or lean proteins.
Servings - 4 Bowls


  • Immersion blender or upright blender


  • 1 acorn squash (cooked and flesh removed)
  • 1 medium yellow onion
  • 2 cloves garlic
  • 2 stalks celery
  • 1 Tbl neutral oil (canola, avocado, etc.)
  • 2 Tbl all purpose flour
  • 1/2 tsp dill weed (dried)
  • 1/2 tsp yellow curry powder
  • 2 cups vegetable broth (no/low sodium is best)
  • 14 ounce coconut milk (full fat is best but can use lite)
  • 1/2-1 tsp salt


  • In a sauce pan or pot saute the onion, garlic, and celery with the oil until the onion becomes translucent: 2-3 minutes.
  • Add flour and stir until the flour is incorporated in with the rest of the ingredients in the pot. Cook while stirring for 30 seconds.
  • Add the rest of the ingredients EXCEPT for the coconut milk. Bring to a boil then reduce heat to a simmer and cook for 5 minutes. Stir while heating.
  • Add in the coconut milk and then blend using an immersion blender or an upright blender. *Be careful to follower manufacturer’s guide for blending hot liquids in a blender. Serve immediately or store in the refrigerator for meal prep.


How to bake an acorn squash
Soups can be made so much easier if you cook the squash ahead and freeze or refrigerate the pulp. When it's squash season make sure to stock up and prep some bags of squash for easy weekday meals. A recipe like this one takes 10-15 minutes to prepare if you have the squash cooked ahead.
Cook the acorn squash ahead by first slicing it in half longitudinally, in half the long way. Using a metal spoon, scoop out the seeds and stringy center (the endocarp). Place in a baking dish of water so that the flesh side is submerged.  Bake at 350 F for 30-45 minutes or until the squash can be easily pierced with a fork.
Squash can also be steamed, boiled, or pressure cooked. The goal is to remove the flesh from the skin. With some squash, like a butternut, you can simply peel the thin skin and chop the squash to boil it with the soup. Acorn squash has too many valleys to easily peel.