Acorn Squash Soup

Acorn Squash Soup starts by roasting the squash before it enters the pot. That separates the softening of the squash from the later spice and broth stages.

Ginger, turmeric, cumin, chili, and cinnamon are layered into the soup before the water and bouillon finish the cooking. A small amount of agave or maple syrup rounds the squash’s natural sweetness.

The cinnamon stick and green chili are removed before blending. Purée carefully while the soup is hot, then finish each serving with parsley and a spoonful of yogurt.

Ingredients

• 1 acorn squash
• 1 teaspoon good oil
• 1 teaspoon fresh ginger, finely chopped
• 1/4 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1 fresh green chili, halved, or cayenne pepper to taste
• 1 cinnamon stick, about 2 inches long
• 1/2 teaspoon salt, or to taste
• 1 teaspoon vegetable bouillon powder
• 4 cups water
• 1 teaspoon agave nectar or maple syrup
• 1/4 cup fresh parsley, chopped, for garnish
• 1/4 cup plain light yogurt, for garnish

Method

Heat the oven to 350°F (180°C). Halve the acorn squash and bake for 30–40 minutes, then cool, peel, and dice it. Heat the oil in a medium pot over medium-high heat, add the ginger for 30 seconds, then add turmeric, cumin, and green chili and cook for another 30 seconds. Add the squash, cinnamon, salt, bouillon, and water. Cover and cook until the squash begins to soften, then stir in the agave or maple syrup and continue until fully soft. Remove the cinnamon stick and chili, purée carefully until smooth, and garnish with parsley and yogurt. Makes 2–4 servings.