Recipes › Acorn Squash (Pumpkin) › Acorn Squash Soup with Toasted Pepitas
Acorn Squash Soup with Toasted Pepitas
A velvety fall soup with deep roasted squash flavor, a hint of warming spices, and a swirl of cream finished with crunchy toasted pepitas. The roasting step is what separates this from ordinary squash soups — it caramelizes the natural sugars and adds a depth that makes this taste like it simmered all day. A warming bowl for cold autumn evenings.
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Ingredients
- 2 large acorn squash, halved, seeds removed
- 4 cups vegetable broth
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ½ cup heavy creamCoconut cream for dairy-free
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- 3 tbsp olive oil
- ¼ cup pepitas, toasted with a pinch of salt
- 1½ tsp salt
Contains: milk.
Method
- Preheat oven to 400°F. Brush squash with 1 tbsp olive oil, season with salt, and place cut-side down on a baking sheet. Roast for 40 minutes until completely tender. Scoop out flesh.About 45 min
- Heat remaining oil in a pot over medium heat. Cook onion for 5 minutes. Add garlic, nutmeg, and cinnamon. Cook 1 minute.About 7 min
- Add squash flesh and broth. Bring to a simmer and cook for 5 minutes. Use an immersion blender to blend until completely smooth.About 8 min
- Stir in cream. Season with remaining salt. Ladle into bowls, swirl with extra cream, and top with pepitas.About 5 min
Tips
- A high-powered blender gives a silkier texture than an immersion blender for this soup.
- A little apple cider vinegar stirred in at the end brightens the flavor.
- Toast the pepitas in a dry pan with a pinch of smoked paprika and salt for extra flavor.
Ring the changes
- Add a tablespoon of red curry paste for a Thai-inspired version.
- Stir in a tablespoon of ginger for warmth and brightness.
Keeping it
Refrigerate for up to 4 days or freeze for up to 3 months. Add cream after reheating.
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