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Cozy Acorn Squash Soup with Toasted Pepitas

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A silky, savory-sweet acorn squash soup with a touch of ginger and maple syrup, topped with crunchy smoked paprika pepitas. Perfect for cozy fall nights.

Ingredients

Scale
  • 2 medium acorn squashes (about 2 lbs each), halved and seeds scooped out
  • 1 tablespoon olive oil (for roasting the squash)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 4 cups vegetable broth
  • 1 cup full-fat coconut milk (from a can)
  • 1 tablespoon maple syrup
  • Salt and black pepper, to taste
  • 1/3 cup raw pepitas (pumpkin seeds)
  • 1/2 teaspoon olive oil (for pepitas)
  • 1/4 teaspoon smoked paprika (for pepitas)
  • A pinch of sea salt (for pepitas)

Instructions

  1. Preheat oven to 400°F (200°C). Cut acorn squashes in half from stem to tip. Scoop out seeds and stringy bits. Rub cut sides with olive oil and a pinch of salt. Place cut-side down on a parchment-lined baking sheet. Roast for 35-40 minutes until fork-tender and edges are caramelized.
  2. While squash roasts, heat a small skillet over medium heat. Add pepitas and dry toast for 2-3 minutes, shaking often, until they start to pop and smell nutty. Drizzle with olive oil, add smoked paprika and salt, toss to coat. Remove from heat and set aside.
  3. When squash is almost done, heat 1 tablespoon olive oil in a large soup pot over medium heat. Add diced onion and cook 5-6 minutes until soft and translucent. Add minced garlic and grated ginger, cook 1 minute until fragrant. Stir in cumin and smoked paprika, cook 30 seconds.
  4. Scoop roasted squash flesh out of skins and add to pot. Pour in vegetable broth. Bring to a gentle simmer and cook 10 minutes to meld flavors.
  5. Remove pot from heat. Use an immersion blender to puree soup until completely smooth. (Alternatively, blend in batches in a regular blender, being careful with hot liquid.) Stir in coconut milk and maple syrup. Season with salt and pepper to taste.
  6. Ladle soup into bowls. Top with toasted pepitas, a drizzle of coconut cream if desired, and optional fried sage leaves. Serve immediately.

Notes

For best flavor, don’t skip roasting the squash—it caramelizes the natural sugars. Use full-fat coconut milk for a velvety texture. Toast spices briefly in oil to bloom their flavors. Season gradually. Soup tastes even better the next day. Store in fridge up to 5 days or freeze up to 3 months. Add pepitas fresh just before serving to keep them crunchy.

Nutrition

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

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