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Light & Cozy Acorn Squash Soup with Crunchy Pepitas

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A smooth, slightly sweet, and savory fall soup made with roasted acorn squash, apple, and ginger, topped with crunchy smoked paprika pepitas. It’s a warm, comforting bowl that’s easy to make and perfect for chilly days.

Ingredients

Scale
  • 1 medium acorn squash (about 2 pounds)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 medium Gala or Honeycrisp apple, peeled, cored, and chopped
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper (optional)
  • 3 cups vegetable broth
  • 1/2 cup canned coconut milk (full-fat)
  • Salt and black pepper, to taste
  • 1/3 cup raw pepitas (shelled pumpkin seeds)
  • 1/2 teaspoon olive oil
  • 1/4 teaspoon smoked paprika
  • Pinch of salt

Instructions

  1. Preheat oven to 400°F (200°C). Place whole acorn squash on a baking sheet. Roast for 30-40 minutes until skin is blistered and a knife slides easily into the flesh. Let cool for 5-10 minutes.
  2. Cut squash in half, scoop out seeds and stringy bits, then scoop out flesh into a bowl. Discard skin. You should have about 2 cups of squash.
  3. While squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and cook for 5-6 minutes until soft and translucent. Add minced garlic and grated ginger, cook for 1 minute until fragrant.
  4. Add chopped apple, cinnamon, nutmeg, and cayenne (if using). Stir and cook for 2-3 minutes until apple softens and spices bloom.
  5. Pour in vegetable broth and add roasted squash flesh. Stir to combine. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 10-15 minutes until apple is very tender.
  6. Remove pot from heat. Use an immersion blender to puree soup until smooth and velvety. If using a standard blender, work in batches, filling no more than halfway, and remove center cap to let steam escape.
  7. Stir in coconut milk. Taste and season with salt and pepper (start with 1/2 teaspoon salt and 1/4 teaspoon pepper, adjust as needed).
  8. While soup simmers, heat a small skillet over medium heat. Add pepitas and toast for 2-3 minutes, shaking frequently, until they start to pop and turn golden. Drizzle with 1/2 teaspoon olive oil, sprinkle with smoked paprika and a pinch of salt. Toss to coat and remove from heat immediately.
  9. Ladle soup into bowls. Top each bowl with crunchy pepitas. Optionally, add a swirl of coconut milk or fresh thyme leaves.

Notes

Roasting the squash whole saves time and mess, and locks in natural sweetness. Watch pepitas closely as they burn quickly. Season in layers for best flavor. Soup tastes even better the next day. Store pepitas separately to maintain crunch.

Nutrition

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

Find it online: https://dinadishes.com/light-and-cozy-acorn-squash-soup-with-crunchy-pepitas-best-easy-fall-recipe/