Skip to main content
icon Cart

Acorn Squash and Turmeric Soup

Combine the nutritional benefits of chicken broth, acorn squash, and turmeric with the fragrance and flavor kick of green curry paste.
Acorn Squash Turmeric Soup

Submitted By:

Dietary Interests: High Fiber , Low Calorie , Mediterranean , Nutritarian

Yield:

4.5 servings (1.7 l)

Total Time:

15 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

4.5 servings (1.7 l)

Total Time:

15 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

2 servings (840 ml)

Total Time:

17 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 4 cups (550 g) acorn squash, cooked, peeled, seeded
  • 4 cups (960 ml) vegetable broth [or chicken broth]
  • 1 Tablespoon green curry paste
  • 1 teaspoon ground turmeric
  • ½ teaspoon salt, optional
  • ¼ teaspoon ground black pepper

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid. 
  2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.

Chef's Notes

  • Salt and pepper should always be used to taste - after blending the soup, try it; if the soup is missing flavor, add a little more pepper or spice it up with cayenne.
  • If using our traditional containers, wash immediately to lessen the effects of the turmeric discoloring the container.

Ingredients

  • 4 cups (550 g) acorn squash, cooked, peeled, seeded
  • 4 cups (960 ml) vegetable broth [or chicken broth]
  • 1 Tablespoon green curry paste
  • 1 teaspoon ground turmeric
  • ½ teaspoon salt, optional
  • ¼ teaspoon ground black pepper

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid. 
  2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.

Chef's Notes

  • Salt and pepper should always be used to taste - after blending the soup, try it; if the soup is missing flavor, add a little more pepper or spice it up with cayenne.
  • If using our traditional containers, wash immediately to lessen the effects of the turmeric discoloring the container.

Ingredients

  • 2 cups (225 g) acorn squash, cooked, peeled, seeded
  • 2 cups (480 ml) vegetable broth [or chicken broth]
  • ½ Tablespoon green curry paste
  • ½ teaspoon ground turmeric
  • ⅛ teaspoon salt, optional
  • ⅛ teaspoon ground black pepper

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid. 
  2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its  highest speed.  Blend for 7 minutes 30 seconds.

Chef's Notes

  • Salt and pepper should always be used to taste - after blending the soup, try it; if the soup is missing flavor, add a little more pepper or spice it up with cayenne.
  • If using our traditional containers, wash immediately to lessen the effects of the turmeric coloring the container.