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Cozy Acorn Squash Soup with Toasted Pepitas

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A velvety, dairy-free acorn squash soup made with roasted squash, coconut milk, and topped with smoky toasted pepitas. This comforting fall soup is naturally vegan and gluten-free, perfect for chilly evenings.

Ingredients

Scale
  • 2 medium acorn squash (about 2 pounds each)
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, smashed
  • 3 tablespoons olive oil, divided
  • 4 cups vegetable broth
  • 1/2 cup full-fat coconut milk
  • 1 tablespoon maple syrup
  • 1/3 cup raw shelled pumpkin seeds (pepitas)
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 4 sprigs fresh thyme (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits.
  2. Brush cut sides of squash with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on a rimmed baking sheet. Add chopped onion and smashed garlic to the sheet, drizzle with another tablespoon olive oil, and toss to coat. Tuck thyme sprigs between squash halves.
  3. Roast for 35-40 minutes until squash is very tender when pierced with a fork. Let cool for 5 minutes.
  4. While squash roasts, make toasted pepitas: Heat a small skillet over medium heat. Add pepitas and toast for 2-3 minutes, shaking frequently, until they start to pop and smell nutty. Add smoked paprika and a pinch of salt, toss for 30 seconds, then transfer to a plate to cool.
  5. Scoop squash flesh from skins using a large spoon. Transfer squash flesh, roasted onions, and roasted garlic to a large soup pot. Discard thyme sprigs and squash skins.
  6. Add vegetable broth to the pot and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer for 5 minutes.
  7. Remove pot from heat. Using an immersion blender, blend soup until completely smooth. (If using a regular blender, let soup cool 10 minutes, then blend in batches, holding lid down with a towel.)
  8. Stir in coconut milk and maple syrup. Taste and adjust seasoning with more salt and pepper if needed. Add more broth or water if soup is too thick.
  9. Ladle soup into bowls. Top each with toasted pepitas and a few cracks of black pepper. Optionally drizzle with extra coconut milk or fresh thyme leaves.

Notes

Don’t skip roasting – it concentrates flavor. Toast pepitas in a dry pan without oil. If using a regular blender, let soup cool before blending to avoid splattering. Soup thickens as it sits; thin with extra broth when reheating. Taste and adjust seasoning as squash sweetness varies.

Nutrition

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

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