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Creamy Acorn Squash Soup with Toasted Pepitas

creamy acorn squash soup - featured image

A cozy, velvety smooth winter soup made from roasted acorn squash, coconut milk, and aromatic spices, topped with crunchy toasted pepitas. This quick and easy recipe is naturally dairy-free and perfect for busy weeknights.

Ingredients

Scale
  • 1 medium acorn squash, halved and seeded
  • 2 tablespoons butter or olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1.5 cups vegetable or chicken broth (low-sodium)
  • 0.5 can (4-5 oz) full-fat coconut milk
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • 0.5 teaspoon ground cumin
  • Salt and black pepper to taste
  • Acorn squash seeds (pepitas), reserved from squash or raw

Instructions

  1. Preheat oven to 400°F (200°C). Cut squash in half, scoop out seeds (reserve them), and brush cut sides with oil. Season with salt and pepper. Roast cut-side down on a baking sheet for 20-25 minutes until tender. Scoop out flesh.
  2. In a large pot, melt butter or heat olive oil over medium heat. Sauté diced onion for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
  3. Add the roasted squash flesh to the pot. Pour in broth, coconut milk, thyme, and cumin. Stir to combine and bring to a gentle simmer. Cook for 5-7 minutes to meld flavors.
  4. Remove from heat and blend with an immersion blender (or in batches in a countertop blender) until completely smooth. Adjust seasoning with salt and pepper. Add more broth if too thick.
  5. In a small dry skillet over medium heat, toast the reserved pepitas for 2-3 minutes, stirring frequently, until golden and puffed. Sprinkle with a pinch of salt.
  6. Ladle soup into bowls and top generously with toasted pepitas. Serve immediately.

Notes

Roasting the squash concentrates flavor and prevents a watery texture. Do not skip toasting the pepitas separately for crunch. If using a countertop blender, vent the lid to allow steam to escape. Leftovers keep in the fridge for 4 days or freeze for 3 months.

Nutrition

Keywords: acorn squash soup, creamy squash soup, vegan soup, dairy-free soup, winter soup, cozy dinner, toasted pepitas, healthy soup, gluten-free