Simple Acorn Squash Soup
Simple Acorn Squash Soup
Simple Acorn Squash Soup
February 3, 2017    POSTED IN  DinnerLunchRecipesSoup

Cardamom, one of my favorite spices, gives this soup a deep yet slightly sweet flavor. This exotic spice is especially common in the Indian subcontinent where it is cherished for its robust flavor and medicinal properties. For hundreds of years, cardamom has been used to treat infections, alleviate digestive problems, and increase libido. Modern science is also starting to confirm cardamom’s powerful health properties. For instance, cineole, a major component in cardamom oil, has been recently studied for its potent ability to kill off harmful bacteria and reduce infections.

Simple Acorn Squash Soup
PREP TIME: 10-15 minutes
COOK TIME: 60-65 minutes
2 tablespoons oil, divided
2 medium acorn squash, halved and seeded
1 red onion, chopped
1 red chili, diced or crushed red pepper flakes, to taste (optional)
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
3 cardamom pods, lightly crushed
4 cups vegetable or chicken broth
1/2 cup loosely packed cilantro, more or less depending on preference
Sea salt and pepper, to taste
Goat cheese and pumpkin seeds, to garnish (optional)

Place squash, cut side down, in a baking pan drizzled with 1 tablespoon oil. Bake for 35-40 minutes, until squash is tender. Carefully scoop out squash into a bowl and set aside.


In a saucepan heated with oil, sauté onion and chili for 3-5 minutes. Stir in cumin, turmeric, cardamom pods, squash, and broth and bring to a boil. Reduce heat and simmer, covered, for 20-25 minutes.


Remove the cardamom pods. Add cilantro and puree soup. Season with sea salt and pepper to taste. Garnish with cheese and pumpkin seeds, if desired.


Renee is a Registered Dietician and Nutritionist practicing in Chicago.