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Acorn Squash Soup With Ginger, Lime and Cream

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4 servings
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Ingredients (10)

  • 3 pounds acorn squash (or other hard squash or pumpkin), halved and seeded
  • 1/2 medium onion, finely chopped
  • 1 piece (1 inch) fresh ginger, cut in half lengthwise
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon ground allspice
  • 1 teaspoon salt
  • 2 tablespoons butter or olive oil
  • 1 1/2 tablespoons fresh lime juice
  • 2 tablespoons whipping cream
  • 2 tablespoons cilantro leaves

Any sort of squash can be used for this recipe. Use pumpkin, and you’ll have pumpkin soup.


  1. 1Place the squash halves, cut sides up, on a large plate or dish. Cover and microwave with 650 watts for 6 minutes, or until very soft. Set aside until cool enough to handle.
  2. 2Place onion, ginger, coriander, allspice, salt, butter and 3 cups water in a large bowl. Cover and microwave with 650 watts for 10 minutes. Remove the ginger pieces.
  3. 3Scoop the pulp out of the squash halves and add to the spice mixture. Purée the mixture in a food processor or food mill, then return it to the bowl. Cover and microwave with 650 watts for 6 minutes, or until heated through. Stir in the lime juice and cream, sprinkle the cilantro over the top, and serve hot.
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