Print

Cozy Acorn Squash Soup with Toasted Pepitas

acorn squash soup - featured image
Print Recipe

A velvety, rich acorn squash soup with subtle warmth from ginger and a whisper of cinnamon, topped with crunchy toasted pepitas. Perfect for chilly evenings, this easy recipe comes together in about 45 minutes and is naturally vegan and gluten-free.

Ingredients

Scale
  • 2 medium acorn squash (about 2 ½ to 3 pounds total)
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, chopped (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 cups vegetable broth (low-sodium recommended)
  • 1 tablespoon maple syrup (pure maple syrup)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Salt and black pepper to taste
  • ½ cup coconut milk (optional, for extra creaminess)
  • ⅓ cup pepitas (raw, unsalted pumpkin seeds)
  • 1 teaspoon olive oil (for pepitas)
  • ¼ teaspoon smoked paprika
  • Pinch of salt (for pepitas)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the acorn squash: Cut each squash in half from stem to tip. Scoop out the seeds and stringy pulp with a spoon.
  3. Roast the squash: Brush the cut sides with 1 tablespoon olive oil and season with a pinch of salt. Place cut-side down on a rimmed baking sheet. Roast for 35-40 minutes until tender and caramelized.
  4. While the squash roasts, toast the pepitas: Heat a small skillet over medium heat. Add 1 teaspoon olive oil and the pepitas. Cook, stirring frequently, for 2-3 minutes until they start to pop and turn golden. Sprinkle with smoked paprika and salt, stir for 30 seconds, then transfer to a plate to cool.
  5. Sauté the aromatics: When the squash is about 10 minutes from being done, heat the remaining 1 tablespoon olive oil in a large soup pot over medium heat. Add the chopped onion and cook for 5-6 minutes until soft. Add the minced garlic and grated ginger, and cook for 1 minute until fragrant.
  6. Scoop out the roasted squash: When cool enough to handle, scoop the flesh away from the skin (about 3 cups). Add to the pot with the onions, garlic, and ginger.
  7. Combine and simmer: Add the vegetable broth, maple syrup, cinnamon, nutmeg, and a pinch of salt. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  8. Blend until smooth: Remove from heat. Use an immersion blender to puree the soup until smooth. If using a regular blender, work in batches and be careful with hot liquid.
  9. Finish and adjust: If using coconut milk, stir it in now. Taste and adjust seasoning with more salt, pepper, or maple syrup as needed.
  10. Serve: Ladle into bowls and top with toasted pepitas. Optionally, drizzle with coconut milk or cream.

Notes

Roast the squash properly for full caramelization. Don’t skip the fresh ginger. Season in layers for depth of flavor. Watch the pepitas carefully as they burn quickly. The soup tastes even better the next day. For a thicker soup, reduce broth to 3 cups or add a diced potato. To freeze, cool completely and store in airtight containers for up to 3 months.

Nutrition

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

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