Sheet Pan Acorn Squash and Turmeric Soup


Soup, Chili & Stew
Sheet Pan Acorn Squash and Turmeric Soup

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Sheet pan soups DO exist! It's as simple as roasting a pan full of vegetables, then blending them with liquid to the consistency you like.

Why we like it even more: This recipe makes a great vegan and gluten-free option for the holidays. 

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Servings and Ingredients

Serves 8
2 large yellow onions, cut into wedges
1 (12-oz.) pkg. petite baby carrots
3 clove(s) garlic, smashed
2 tbsp. Gustare Vita olive oil
1 tsp. ground turmeric
½ tsp. Hy-Vee ground cinnamon
½ tsp. Hy-Vee cayenne pepper
Hy-Vee salt
2 medium acorn squashes, halved and seeds removed
12 sprig(s) fresh thyme, plus additional for garnish
2 c. Hy-Vee vegetable broth
1 (5.3-oz.) container plain non-dairy yogurt, plus additional for garnish
Hy-Vee red pepper flakes, for garnish

Things To Grab

  • Large baking sheet
  • Aluminum foil
  • Nonstick cooking spray
  • Blender or food processor
  • Large serving bowl


  1. Preheat oven to 400 degrees. Line a large sheet pan with aluminum foil and spray with nonstick cooking spray; set aside.

  2. Place onions, carrots, and garlic on prepared sheet pan. Toss with olive oil, turmeric, cinnamon, cayenne, and salt. Fill each half of acorn squash with thyme sprigs. Place on prepared sheet pan, cut sides down over vegetables. Bake 30 to 35 minutes or until squash and carrots are tender. Remove from oven. Allow to cool slightly. 

  3. Place half of the vegetables and 1 cup vegetable broth into a blender or food processor. Pulse until slightly chopped. Pour into a large serving bowl. Place remaining vegetables and acorn squash into blender or food processor. Add remaining vegetable broth and yogurt. Blend until smooth. Mix into serving bowl.

  4. If desired, swirl in additional non-dairy yogurt and top with red pepper flakes and additional thyme. Serve immediately.

Nutrition facts


120 Calories per serving
1 cup

Amounts Per Serving

  • Total Fat: 4g
  • Cholesterol: 0mg
  • Sodium: 210mg
  • Total Carbohydrates: 21g
  • Protein: 2g

Daily Values

Iron 6%
Calcium 6%
Vitamin D 0%
Potassium 10%

Recipe Source:

Hy-Vee Test Kitchen