As the aroma of roasted acorn squash wafts through your kitchen, you can’t help but feel a warm sense of comfort. This Roasted Acorn Squash Soup with Leeks and Pepitas promises to wrap you in a cozy hug, each spoonful bursting with flavors that dance on your palate. delicious pumpkin dessert perfect for autumn gatherings warm and comforting soup. For more inspiration, check out this Mexican Corn Chicken Soup recipe.
Imagine curling up on a chilly evening with a bowl of this velvety soup, its golden hue glimmering like autumn leaves. The creamy texture mingles effortlessly with the crunchy pepitas, creating a delightful contrast that will have your taste buds singing. This dish is not just food; it’s an experience that brings warmth and joy to any gathering.
Why You'll Love This Recipe
- This Roasted Acorn Squash Soup is effortless to prepare, making it perfect for weeknight dinners
- The rich flavor profile combines sweet, nutty squash with savory leeks for an irresistible combination
- Its vibrant color and smooth texture make it visually stunning, ensuring it steals the show on any table
- Versatile enough for lunch or dinner, this soup can be paired with crusty bread or served as a starter for festive occasions
I remember the first time I made this soup—my friends couldn’t stop raving about how delicious it was! Their enthusiastic reactions made me feel like a culinary genius.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Acorn Squash: Choose firm squashes with a deep green color for the best flavor and texture.
- Leeks: Look for fresh leeks with crisp green tops; they add a sweet onion flavor that complements the squash.
- Garlic: Fresh garlic cloves will enhance the depth of flavor; avoid pre-minced varieties.
- Vegetable Broth: A low-sodium broth will allow you to control the seasoning better in your soup. For more inspiration, check out this Sausage and Vegetable Soup recipe.
- Pepitas: These pumpkin seeds add crunch; toast them lightly for extra flavor before adding them to the soup.
- Coconut Milk: Use full-fat coconut milk for creaminess that elevates the dish without overpowering the other flavors.
- Olive Oil: A good-quality extra virgin olive oil will enhance your soup’s richness and mouthfeel.
- Seasonings (Salt, Pepper, Nutmeg): Don’t skip these essentials; they bring all the flavors together beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Start by preheating your oven to 400°F (200°C). While it’s heating up, grab your acorn squash and give it a rinse.
Prepare the Acorn Squash: Cut the acorn squash in half lengthwise and scoop out all those pesky seeds. Drizzle some olive oil over the cut sides and sprinkle with salt.
Roast Until Tender: Place the squash cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 30-40 minutes until it’s tender enough to pierce easily with a fork.
Sauté Your Veggies: In a large pot over medium heat, add more olive oil and toss in sliced leeks and minced garlic. Sauté until they turn translucent and smell divine—around 5-7 minutes.
Add Broth & Coconut Milk: Once your veggies are fragrant and soft, pour in vegetable broth along with coconut milk. Stir everything together gently so those flavors can mingle beautifully.
Blend It Up!: Remove from heat after about 10 minutes, allowing it to cool slightly before blending until smooth using an immersion blender or traditional blender.
Now you’re ready to serve! Pour into bowls and top each serving with toasted pepitas for that satisfying crunch. creamy roasted vegetable chowder Enjoy every last drop of this delightful Roasted Acorn Squash Soup with Leeks and Pepitas!
You Must Know
- Roasted Acorn Squash Soup with Leeks and Pepitas is a cozy delight that warms the soul
- The sweet squash paired with savory leeks creates a rich flavor profile, while the crunch of pepitas adds texture
- Perfect for chilly evenings, this soup is sure to impress!
Perfecting the Cooking Process
Start by roasting the acorn squash until tender, then sauté leeks until soft. Blend the two together with broth for a creamy finish.
Add Your Touch
Feel free to spice it up! Try adding nutmeg or cayenne for a kick, or stir in coconut milk for extra creaminess.
Storing & Reheating
Store leftover soup in an airtight container in the fridge for up to five days. Reheat gently on the stove over low heat.
Chef's Helpful Tips
- For the best texture, roast your squash until caramelized
- A touch of maple syrup enhances sweetness beautifully
- Don’t skip blending; it makes all the difference in creaminess!
Sharing this delightful recipe reminds me of a cold evening when friends gathered around my kitchen table, savoring every spoonful and laughing about life’s little quirks.
FAQ
How can I make Roasted Acorn Squash Soup vegan?
Simply substitute vegetable broth for chicken broth and use coconut milk.
Can I freeze Roasted Acorn Squash Soup?
Yes, store it in freezer-safe containers for up to three months.
What can I serve with Roasted Acorn Squash Soup?
Pair it with crusty bread or a light salad for a complete meal.
Roasted Acorn Squash Soup with Leeks and Pepitas
- Total Time: 55 minutes
- Yield: Serves 4
Description
Roasted Acorn Squash Soup with Leeks and Pepitas is the ultimate comfort food for chilly evenings. This creamy, velvety soup combines the natural sweetness of acorn squash with savory leeks and crunchy pepitas, creating a harmonious blend of flavors and textures. Easy to prepare and visually stunning, it’s perfect for a cozy dinner or as an impressive starter for gatherings. With its rich golden hue, this soup will surely be a crowd-pleaser that warms both your heart and your home.
Ingredients
- 1 medium acorn squash (about 2 cups roasted)
- 1 cup leeks, sliced (white part only)
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- ¼ cup pepitas (pumpkin seeds), toasted
- 2 tbsp olive oil
- Salt, to taste
- Pepper, to taste
- Pinch of nutmeg
Instructions
- Preheat your oven to 400°F (200°C). Rinse the acorn squash.
- Halve the squash lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt.
- Place squash cut-side down on a parchment-lined baking sheet and roast for 30-40 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté leeks and garlic until translucent (5-7 minutes).
- Add vegetable broth and coconut milk; stir gently.
- Once the squash is cool enough to handle, scoop the flesh into the pot. Blend until smooth using an immersion or traditional blender.
- Serve topped with toasted pepitas.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Enhance flavors by adding nutmeg or cayenne pepper for a spicy kick. For extra sweetness, drizzle a bit of maple syrup before blending.