Sheet Pan Acorn Squash and Turmeric Soup

Recipe

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

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User Rating

4.4 out of 5 stars
Rate it:
10 ratings

Recipe Data

8
Servings
20min
Prep
55min
Total

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Description

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. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
2large 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 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

Directions

  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

Servings

120 Calories per serving
1 cup

Amounts Per Serving

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

Daily Values

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

Recipe Source:

Hy-Vee Test Kitchen