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Cozy Acorn Squash Soup with Toasted Pepitas

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A velvety, roasted acorn squash soup with toasted pepitas, perfect for fall gatherings or a cozy weeknight dinner. This simple yet elegant recipe delivers deep, caramelized flavor with a crunchy topping.

Ingredients

Scale
  • 2 medium acorn squash (about 2 pounds each)
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 cup full-fat coconut milk (optional)
  • 1/3 cup raw pepitas (pumpkin seeds)
  • Pinch of smoked paprika

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Using a sharp chef’s knife, carefully cut each acorn squash in half from stem to root. Scoop out the seeds and stringy pulp with a spoon.
  3. Brush the cut sides of the squash with 1 tablespoon of olive oil. Sprinkle with a pinch of salt and pepper. Place the squash halves cut-side down on the prepared baking sheet. Roast for 30-35 minutes, until the flesh is very tender and easily pierced with a fork.
  4. While the squash roasts, place a small skillet over medium heat. Add the raw pepitas in a single layer. Toast them for 3-4 minutes, shaking the pan frequently, until they start to pop and turn golden brown. Remove from the pan immediately and set aside.
  5. Once the squash is done, remove it from the oven and let it cool slightly. In your large soup pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for one more minute until fragrant.
  6. When the squash is cool enough to handle, use a spoon to scoop the flesh out of the skins. Add the squash flesh to the pot with the onions and garlic. Pour in the vegetable broth. Add the cinnamon, nutmeg, salt, and pepper. Stir everything together.
  7. Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer for 10 minutes, uncovered.
  8. Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it’s completely smooth and velvety. If using a countertop blender, work in batches, filling the blender no more than halfway.
  9. Stir in the coconut milk or heavy cream (if using). Heat the soup gently for another 2-3 minutes, but don’t let it boil after adding the cream.
  10. Taste and adjust seasoning as needed.
  11. Ladle the hot soup into bowls. Sprinkle each serving with a generous handful of toasted pepitas. Add a light dusting of smoked paprika on top.

Notes

For the best flavor, roast the squash instead of boiling. Toast pepitas fresh for each serving to maintain crunch. The soup tastes even better the next day as flavors meld. If freezing, add coconut milk after thawing for best texture.

Nutrition

Keywords: acorn squash soup, roasted squash soup, fall soup, pumpkin seed soup, cozy soup, vegetarian soup, gluten-free soup

Find it online: https://flurpchef.com/cozy-acorn-squash-soup-with-toasted-pepitas/