Renee Clerkin
Dietitian | Nutritionist
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.