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Cozy Acorn Squash Soup with Crunchy Pepitas

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This velvety acorn squash soup is roasted with maple syrup and cayenne for a perfect balance of sweet and spicy, then topped with crunchy smoked paprika pepitas. It’s a comforting fall recipe that comes together in under an hour.

Ingredients

Scale
  • 2 medium acorn squash (about 2.5 lbs total)
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup (plus extra for drizzling)
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 4 cups vegetable broth
  • 1/2 cup full-fat coconut milk (or heavy cream)
  • Salt and black pepper, to taste
  • 1/2 cup raw pepitas (hulled pumpkin seeds)
  • 1 teaspoon olive oil
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper (optional)
  • Pinch of salt

Instructions

  1. Preheat oven to 400°F (200°C). Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Place squash halves cut-side up on a baking sheet.
  2. Drizzle cut sides with olive oil and maple syrup. Sprinkle with cayenne, salt, and black pepper. Rub seasoning over flesh. Flip halves cut-side down. Roast for 35-45 minutes until very soft and easily pierced with a fork.
  3. While squash roasts, make pepitas: In a small skillet over medium heat, add olive oil and raw pepitas. Stir constantly for 2-3 minutes until they puff up and turn golden. Sprinkle with smoked paprika, cayenne (if using), and salt. Stir for 30 seconds, then pour onto a plate to cool.
  4. When squash is almost done, melt butter in a large soup pot over medium heat. Add chopped onion and cook 5-7 minutes until soft and translucent. Add minced garlic and fresh thyme, cook 1 minute until fragrant.
  5. Scoop roasted squash flesh from skins. Add to pot with onions. Pour in vegetable broth. Stir, scraping up browned bits. Bring to a gentle simmer, then reduce heat to low. Cook for 10 minutes.
  6. Remove pot from heat. Use an immersion blender to blend soup until completely smooth. (If using a regular blender, let soup cool slightly, then blend in batches, never filling more than halfway.) Return soup to pot.
  7. Stir in coconut milk (or heavy cream) until fully incorporated. Taste and adjust seasoning with more salt, cayenne, or maple syrup as needed. Warm over low heat. Ladle into bowls, top with crunchy pepitas and a swirl of extra coconut milk. Serve immediately.

Notes

Don’t skip the maple syrup on the squash—it caramelizes during roasting and adds essential depth. Toast pepitas low and slow; they go from perfect to burnt in 30 seconds. If using a regular blender, blend hot soup in small batches and hold the lid down with a towel. This soup tastes even better the next day. For a vegan version, use olive oil instead of butter and coconut milk.

Nutrition

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

Find it online: https://bitesienna.com/cozy-acorn-squash-soup-with-crunchy-pepitas-easy-fall-recipe/