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Easy Creamy Acorn Squash Soup with Toasted Pepitas

Acorn squash soup - featured image
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This easy creamy acorn squash soup is a hug in a bowl, ready in about 45 minutes. Roasted acorn squash is blended with broth and cream for a velvety, naturally sweet soup topped with crunchy toasted pepitas.

Ingredients

Scale
  • 2 medium acorn squash, halved and seeded
  • 2 tablespoons olive oil, divided
  • Salt and black pepper to taste
  • 1 large yellow onion, chopped
  • 3–4 garlic cloves, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1 tablespoon maple syrup
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup toasted pepitas, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits. Brush the cut sides with 1 tablespoon olive oil and sprinkle with salt and pepper. Place cut-side down on the prepared baking sheet.
  3. Roast for 30-35 minutes until tender and easily pierced with a fork. Let cool for about 5 minutes.
  4. While the squash roasts, heat a small skillet over medium heat. Add pepitas and toast, stirring frequently, for 2-3 minutes until fragrant. Transfer to a bowl and set aside.
  5. Heat the remaining 1 tablespoon olive oil in a large soup pot over medium heat. Add onion and cook for 5-6 minutes until softened. Add garlic and cook for 1 minute until fragrant.
  6. Scoop the roasted squash flesh from the skins and add to the pot. Pour in vegetable broth, maple syrup, smoked paprika, and cinnamon. Stir and bring to a gentle simmer. Cook for 5 minutes.
  7. Remove from heat. Use an immersion blender to puree until smooth. (If using a regular blender, work in batches and leave lid slightly open to let steam escape.)
  8. Stir in heavy cream or coconut milk. Taste and adjust seasoning with salt and pepper. Add more broth if needed to reach desired consistency.
  9. Ladle into bowls and top with toasted pepitas and an extra drizzle of cream if desired. Serve immediately.

Notes

Roast squash cut-side down for tender flesh. Don’t skip the smoked paprika—it adds depth. Toast pepitas fresh for best crunch. Season as you go for layered flavor. Let soup cool slightly before blending to avoid splattering.

Nutrition

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

Find it online: https://perkypan.com/easy-creamy-acorn-squash-soup-with-toasted-pepitas/