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Easy Acorn Squash Soup with Toasted Pepitas: Best Fall Recipe

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This easy acorn squash soup with toasted pepitas is a bowl of fall that tastes like a good neighbor and a lucky afternoon. It comes together in about 45 minutes, most of which is hands-off roasting time, and uses simple ingredients for big flavor.

Ingredients

Scale
  • 2 medium acorn squashes (about 2–3 pounds total)
  • 2 tablespoons olive oil (plus more for drizzling)
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup canned coconut milk (optional)
  • ½ cup raw pepitas (pumpkin seeds)
  • 1 teaspoon olive oil (for pepitas)
  • ¼ teaspoon salt (for pepitas)
  • ¼ teaspoon smoked paprika (optional, for pepitas)
  • Fresh sage leaves (a handful, for garnish, optional)
  • Extra pepitas (for garnish, optional)
  • A drizzle of olive oil or coconut milk (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare the acorn squash: Cut each squash in half from stem to tip. Scoop out the seeds and stringy pulp. Cut each half into 1-inch thick wedges. Don’t peel them.
  3. Roast the squash: Arrange the wedges on the prepared baking sheet. Drizzle with about 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Toss gently to coat, then spread in a single layer. Roast for 30-35 minutes, flipping halfway through, until fork-tender and edges are caramelized.
  4. While the squash roasts, start the soup base: In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, for 6-8 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
  5. Toast the pepitas: While the onions cook, heat a small skillet over medium heat. Add the raw pepitas and toast, stirring frequently, for 2-3 minutes until they start to pop and turn golden. Transfer to a small bowl and toss with 1 teaspoon olive oil, ¼ teaspoon salt, and ¼ teaspoon smoked paprika. Set aside.
  6. Combine everything: Once the squash is done, let it cool for a few minutes. Scoop the flesh away from the skin and add it to the pot with the onions and garlic. Pour in the vegetable broth, then add the cinnamon, nutmeg, salt, and pepper.
  7. Simmer and blend: Bring the soup to a gentle simmer over medium heat. Cook for 5-7 minutes. Remove from heat. Using an immersion blender, puree the soup until smooth. If using a regular blender, work in batches and be careful with the hot liquid. Taste and adjust seasoning.
  8. Add the coconut milk (if using): Stir in the coconut milk and heat gently for another 2-3 minutes. Don’t let it boil after adding.
  9. Make the crispy sage (optional): In a small skillet, heat a tablespoon of olive oil over medium heat. Add the sage leaves and fry for 20-30 seconds until crisp. Transfer to a paper towel to drain.
  10. Serve and garnish: Ladle the soup into bowls. Top with toasted pepitas, crispy sage leaves, and a drizzle of olive oil or coconut milk. Serve immediately.

Notes

Don’t skip the roasting step—it brings out the natural sweetness. Season as you go for layered flavor. Watch the pepitas closely as they burn quickly. The soup can be made ahead and actually tastes better the next day. Store pepitas separately to keep them crunchy.

Nutrition

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

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