Irresistible Roasted Acorn Squash Soup with Leeks & Pepitas

The aroma of roasted acorn squash soup with leeks and pepitas wafts through the air, wrapping you in a warm hug of comfort. Picture this velvety soup, bursting with earthy flavors, served in a cozy bowl on a chilly evening—pure bliss!

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Gather your loved ones around the table as you share this delightful dish. Reminisce about how it brought smiles during family gatherings or cozy nights in. You’ll be amazed by the incredible depth of flavor that will leave everyone asking for seconds.

I once made this soup for my friends’ potluck dinner, and let me tell you—their faces lit up as they took their first bites; I might have even seen a few happy tears!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Acorn Squash: Look for firm, heavy squash with a deep green color; it should feel sturdy in your hands.

• Leeks: Choose leeks that are firm and straight; avoid those with wilted tops for the best flavor.

• Vegetable Broth: Use low-sodium broth to control the saltiness while allowing the flavors to shine.

• Pepitas: Opt for raw or roasted pumpkin seeds; they add an irresistible crunch and nutty flavor to the soup.

• Coconut Milk: Full-fat coconut milk creates a luxurious creaminess that balances the savory elements perfectly.

• Olive Oil: Use high-quality extra virgin olive oil for sautéing; its fruity notes enhance the overall flavor.

• Garlic: Fresh garlic cloves bring warmth and depth to the dish; choose plump cloves for maximum potency.

• Salt & Pepper: Essential seasonings that elevate all the other flavors; adjust according to your taste preferences.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds; drizzle olive oil over cut sides and sprinkle salt.

Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast them for about 30-35 minutes until they’re tender when pierced with a fork.

While that’s happening, chop your leeks into thin slices, rinsing them thoroughly to remove any grit. Sauté them in olive oil over medium heat until they’re soft and fragrant, which should take about 5-7 minutes.

Once the squash has cooled slightly, scoop out the flesh into a blender along with sautéed leeks, garlic, vegetable broth, coconut milk, salt, and pepper. Blend until smooth and creamy—this is where all your hard work pays off!

Pour everything back into a pot over low heat and stir occasionally until heated through. Taste and adjust seasoning if necessary before serving.

For an added touch of flair, serve hot topped with toasted pepitas for some delightful crunch! Enjoy each comforting spoonful as you bask in the glory of homemade goodness!

Perfecting the Cooking Process

Start by roasting your acorn squash until tender, then sauté leeks in butter for flavor. Blend everything together for a creamy consistency, and season to taste.

Add Your Touch

Feel free to swap out the pepitas for toasted walnuts or add a splash of coconut milk for extra creaminess. Experiment with spices like nutmeg or cinnamon for a unique twist.

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to five days. Reheat gently on the stove, adding water or broth if it thickens too much.

Sharing this soup recipe reminds me of my first Fall dinner party when my friends raved about how comforting it was, making me feel like a kitchen rockstar.

FAQ

Can I use butternut squash instead of acorn squash?

Absolutely! Butternut squash provides a similar sweetness and creamy texture.

Is this soup vegan-friendly?

Yes! Simply replace butter with olive oil and use vegetable broth.

How can I thicken my soup further?

Add more roasted squash or blend in some cooked potatoes for extra creaminess.

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Roasted Acorn Squash Soup with Leeks and Pepitas

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• Author: homerecipeseasy
• Total Time: 55 minutes
• Yield: Serves 4

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Description

Roasted acorn squash soup with leeks and pepitas is a comforting dish perfect for chilly evenings. This velvety soup boasts earthy flavors enhanced by nutty pepitas, creating a delightful experience in every spoonful. Ideal as a starter or main course, it is visually stunning and easy to prepare, making it perfect for family gatherings or cozy nights in.

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Ingredients

Scale 1x2x3x

• 1 medium acorn squash (about 2 lbs)
• 2 leeks, sliced
• 3 cups low-sodium vegetable broth
• 1/2 cup raw or roasted pepitas
• 1 cup full-fat coconut milk
• 2 tbsp extra virgin olive oil
• 3 garlic cloves, minced
• Salt and pepper to taste

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Instructions

1. Preheat oven to 400°F (200°C). Halve the acorn squash, scoop out seeds, drizzle cut sides with olive oil, and sprinkle with salt.
2. Place squash cut-side down on parchment-lined baking sheet and roast for 30-35 minutes until tender.
3. In a pan, sauté sliced leeks in olive oil over medium heat until soft (5-7 minutes).
4. Once cooled, scoop squash flesh into a blender with sautéed leeks, garlic, vegetable broth, coconut milk, salt, and pepper. Blend until smooth.
5. Transfer blended mixture back to a pot over low heat and stir until heated through. Adjust seasoning if needed.
6. Serve hot topped with toasted pepitas.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Baking/Sautéing
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 4g
• Sodium: 360mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 6g
• Cholesterol: 0mg

Keywords: For added flavor, roast the acorn squash longer for caramelization. Swap pepitas for walnuts or add spices like nutmeg for variation. Store leftovers in an airtight container for up to five days; reheat gently on the stove.