There’s nothing quite like the flavors of fall in a bowl, and this Autumn Acorn Curry just feels like a hug.
This Autumn Acorn Curry is a must-make for the fall season… Serving this satisfying curry in a roasted acorn squash bowl makes for a gorgeous meal that tastes as good as it looks, and is so easy to make!
Sweet potatoes, warming spices, and a touch of coconut milk make it rich and comforting, while tender chicken or chickpeas add a heartiness that will satisfy the whole family.
This soup is so simple to make and is incredibly flexible—you can easily keep it vegetarian or add chicken for extra protein, making it my go-to recipe for weeknight dinners or cozy weekend cooking… And I LOVE serving it in Acorn Squash, the flavors go perfect together!
The Secret to This Soup’s Flavor
One of the things I love about this soup is how it takes such simple ingredients and turns them into something so warm and flavorful. Each ingredient plays its own role, and together they create a perfect balance of sweet, savory, and a little bit of heat.
An Aromatic Foundation: We start with onion, garlic, carrots, and celery. Sautéing them first not only softens the vegetables but also builds a rich, savory foundation for the entire soup. Don’t skip the tomato paste! It caramelizes in the pan and gives the broth a much deeper backbone of flavor.
The Spices: This is where the magic happens! Curry powder, cumin, turmeric, garam masala, and a pinch of cinnamon all layer together for warmth and complexity. A little ground ginger and a touch of red pepper flakes add a zesty note and gentle heat.
The Base: Sweet potatoes are what make this soup feel like fall in a bowl, bringing a natural sweetness and hearty texture. I also love adding chicken breast or thighs because they cook quickly and add plenty of protein. For a plant-based option, chickpeas or red lentils work beautifully here too.
The Creamy Secret: Full-fat coconut milk is the secret to making this soup so velvety and comforting without any dairy. A final squeeze of fresh lime juice and a touch of maple syrup or honey is essential to brighten up all the savory spices and make the flavors really shine.
Serving Suggestions
This soup is delicious served in the acorn squash… You scoop out the flesh of the acorn squash with curry on top and it’s a match made in heaven! It’s also delicious on it’s own with crusty sourdough bread for dipping.
If you want to make it more filling, serve it over a scoop of grain like steamed basmati rice, quinoa, farro, or cauliflower rice. Just scoop the soup over the grain in each bowl—it makes the dish more hearty while still feeling like a soup.
Storage & Freezer Tips
This soup tastes even better the next day as the flavors have more time to develop. Simply store it in an airtight container in the fridge for up to 4 days. You can also freeze it! Cool the soup completely, then freeze it in single-serve portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Ingredient Swaps & Variations
One of the best things about this soup is how flexible it is! You can easily make a few simple swaps to fit what you have in your pantry, or to change it up a bit.
Protein: I love adding chicken, but you can definitely make this soup vegetarian. It’s great with chick peas too! Just use chickpeas or red lentils in place of the chicken — they’ll soak up all those amazing curry flavors. You could also use a plant-based sausage or firm tofu.
Vegetables: Feel free to swap out the sweet potatoes for other hearty vegetables. Butternut squash, regular potatoes, or even parsnips work beautifully here. This soup is a great way to use up whatever you have in the fridge!
Spice Level: The recipe calls for red pepper flakes to add a little heat, but you’re in control! If you like things on the milder side, use just a tiny pinch. If you want to kick it up, add a little extra. You can always add more at the end, but you can’t take it out, so start slow!
Troubleshooting & FAQs
Don’t worry if you run into a question along the way! This soup is very forgiving, and I’ve got a few tips for you to make sure it turns out perfectly every time.
“My soup is too thick/thin!” If your soup is too thick after simmering, just stir in a little more broth or water until it reaches your desired consistency. If it’s too thin, simmer it for a little longer with the lid off to help some of the liquid evaporate.
“Can I make this in a slow cooker?” You sure can! Simply brown the ground beef and vegetables in a skillet first, then transfer everything to your slow cooker. Cook on low for about 6-8 hours or on high for 3-4 hours. You’ll still get that incredible, deep flavor.
“Can I make this ahead of time?” Yes, this soup is perfect for meal prep! In fact, the flavors get even better the next day as they have more time to meld together. Just store it in an airtight container in the fridge for up to 4 days. It also freezes beautifully for an easy future meal.
I want to know what YOU think, Please review the recipe card!
Autumn Acorn Curry
Ingredients
- 3 acorn squash cut in halves and seeds removed.
- 1 Tbsp olive oil
- 1 onion medium, diced
- 3 cloves garlic minced
- 2 carrots sliced
- 2 celery stalks diced
- 1 sweet potato medium, peeled & cubed
- 2 Tbsp tomato paste
- 3 Tbsp flour for thickening
- 1 1/2 tsp curry powder
- ½ tsp turmeric
- ½ tsp ground cumin
- ½ tsp garam masala
- ½ tsp ground ginger or 2 tsp fresh grated ginger
- Pinch cinnamon optional
- ½-1 tsp –red pepper flakes adjust to spice preference
- 1 lb boneless skinless chicken breast or thighs cut into bite-sized pieces
- 4 cups vegetable broth or chicken broth if preferred
- 1 14 oz can coconut milk (full-fat for creaminess)
- 1-2 tsp maple syrup or honey to taste
- Salt & black pepper to taste
- Juice of ½ lime optional, brightens flavors
- Fresh cilantro or parsley for garnish
Instructions
- Bake Acorn Squash: Cut your acorn squashed in halves, and scoop out middle seeds. Place acorn upside down on a parchment lined baking sheet. Bake at 350 for 1 hour or till soft.
- Prep your ingredients first: Dice the onion, carrots, celery, sweet potato, and chicken so everything is ready to go. Remember to chop your vegetables evenly so they all cook at the same rate. This makes the cooking process smooth and stress-free.
- Sauté aromatics: In a large pot, heat oil over medium heat. Add onion, carrots, and celery. Cook about 5 minutes, until softened. Add garlic and cook 1 more minute.
- Build the flavor base: Stir in tomato paste and let it cook for 1 minute. Then add curry powder, turmeric, cumin, garam masala, ginger, cinnamon, and red pepper flakes. Cook 30 seconds until fragrant.
- Add chicken & sweet potato: Stir in the chicken and sweet potato cubes, and flour, coating them well with the spices.
- Simmer the soup: Pour in the broth. Bring to a boil, then reduce heat and simmer uncovered for 2-30 minutes, until sweet potatoes are tender and chicken is cooked through.
- Make it creamy: Stir in coconut milk and maple syrup (or honey). Simmer another 5 minutes. Taste and adjust seasoning with salt, pepper, and lime juice if using. Remember, you can always add more spices, but it’s hard to take away!
- Garnish & Serve: Ladle into the coked acorn squash as bowls, add a dollop of cream, and sprinkle with fresh cilantro or parsley. And sop up all the extras with some crusty sourdough bread!
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
2 comments
Cee
Awesome staging and delicious flavor! I only wish the stew was thicker to stand up to rice and quinoa. Next time I make it, I’ll add more flour to accomplish that.
Ralph Perry
Wow. We absolutely loved this curried soup! Even my wife who normally shys away from curry was crazy about it. We ate it with some quinoa under it.