Print

Best Easy Acorn Squash Soup Recipe with Toasted Pepitas

acorn squash soup recipe - featured image
Print Recipe

This creamy, velvety acorn squash soup is roasted with brown sugar and cinnamon for deep caramelized flavor, then blended until silky smooth. Topped with crunchy toasted pepitas, it’s a simple yet impressive fall dish that’s perfect for hosting.

Ingredients

Scale
  • 2 medium acorn squash, halved and seeds scooped out
  • 1 tablespoon olive oil, for roasting the squash
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 tablespoon brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 4 cups vegetable broth
  • ½ cup heavy cream
  • ½ cup raw pepitas (hulled pumpkin seeds)
  • 1 teaspoon olive oil, for pepitas
  • ¼ teaspoon salt, for pepitas
  • ¼ teaspoon smoked paprika (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits. Brush the cut sides with olive oil and sprinkle with brown sugar, cinnamon, nutmeg, salt, and pepper. Place cut-side down on the prepared baking sheet.
  3. Roast the squash for 30-35 minutes until fork-tender and edges are caramelized. Let cool for 5 minutes.
  4. While the squash roasts, melt butter in a large soup pot over medium heat. Add diced onion and cook for 5-6 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant.
  5. Scoop the roasted squash flesh out of the skins and add to the pot with the onions and garlic.
  6. Pour in the vegetable broth and stir. Bring to a gentle simmer over medium heat, then reduce heat to low and cook for 5 minutes.
  7. Use an immersion blender to blend the soup until completely smooth. Alternatively, carefully transfer to a regular blender in batches and blend until velvety.
  8. Stir in the heavy cream until fully incorporated. Taste and adjust seasoning. Let simmer on low for 2-3 minutes.
  9. In a small skillet over medium heat, add olive oil and pepitas. Stir constantly for 2-3 minutes until they start to pop and turn golden brown. Sprinkle with salt and smoked paprika, then remove from heat immediately.
  10. Serve the soup in bowls and top each with a generous spoonful of toasted pepitas.

Notes

Roast the squash up to two days ahead and store in the fridge. For a vegan version, use coconut oil instead of butter and full-fat coconut milk instead of heavy cream. Toast pepitas fresh just before serving for maximum crunch. If soup is too thick, add more broth; if too thin, simmer uncovered to reduce.

Nutrition

Keywords: acorn squash soup, fall soup, roasted squash soup, creamy soup, vegetarian soup, gluten-free soup, easy soup recipe, holiday soup

Find it online: https://cooksyla.com/best-easy-acorn-squash-soup-recipe-with-toasted-pepitas/