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Cozy Acorn Squash Soup with Toasted Pepitas

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This velvety acorn squash soup is roasted to caramelized perfection, blended with ginger and coconut milk, and topped with crunchy smoked paprika pepitas. It’s the ultimate comfort food for cozy nights.

Ingredients

Scale
  • 2 medium acorn squash (about 2 pounds each)
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 1 tablespoon fresh ginger, peeled and grated
  • 4 cups vegetable broth
  • 1/2 cup full-fat coconut milk
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/3 cup pepitas (shelled pumpkin seeds)
  • 1 teaspoon olive oil (for pepitas)
  • 1/4 teaspoon smoked paprika
  • Pinch of salt (for pepitas)

Instructions

  1. Preheat your oven to 400°F (200°C). Carefully cut the acorn squash in half from stem to stern. Scoop out the seeds and stringy bits with a spoon.
  2. Brush the cut sides of the squash with 1 tablespoon of olive oil and place them cut-side down on a baking sheet. Roast for 30-35 minutes, until the flesh is tender and easily pierced with a fork.
  3. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes, until soft and translucent. Add the smashed garlic and grated ginger, and cook for another minute until fragrant.
  4. Add the vegetable broth to the pot with the onions, garlic, and ginger. Bring to a gentle simmer, then reduce the heat to low and let it sit while the squash finishes roasting.
  5. Once the squash is done, let it cool for a few minutes until you can handle it. Scoop the flesh out of the skins with a spoon and add all the squash flesh to the pot with the broth.
  6. Stir in the coconut milk, salt, pepper, and cayenne (if using). Bring the soup back to a gentle simmer, then remove from heat. Let it cool for about 5 minutes before blending.
  7. Blend the soup until smooth using an immersion blender directly in the pot, or in batches in a regular blender (fill no more than halfway, hold lid down with a towel).
  8. While the soup is blending, heat a small skillet over medium heat. Add the pepitas and toast for 2-3 minutes, shaking occasionally, until they start to pop and smell nutty. Drizzle with 1 teaspoon olive oil, sprinkle with smoked paprika and a pinch of salt, and toss to coat. Remove from heat immediately.
  9. Taste the soup and adjust seasoning as needed (more salt, pepper, or a squeeze of lemon juice).
  10. Ladle the soup into bowls and top with a generous handful of toasted pepitas. Optionally, drizzle with extra coconut milk or cream.

Notes

Roast the squash cut-side down for caramelization. Don’t skip the fresh ginger. Blend in stages if using a regular blender to avoid splattering. Toast pepitas at the last minute for best crunch. Soup can be made ahead and actually tastes better the next day.

Nutrition

Keywords: acorn squash soup, roasted squash soup, fall soup, creamy squash soup, vegan soup, gluten-free soup, pepitas

Find it online: https://cravemila.com/cozy-acorn-squash-soup-with-toasted-pepitas/