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.

Ingredients

Scale

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

Instructions

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