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
Scale
- 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.