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Best Acorn Squash Soup with Toasted Pepitas

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A silky, restaurant-quality acorn squash soup with caramelized roasted squash, warming spices, and a crunchy toasted pepita topping. Perfect for fall gatherings, this vegetarian, gluten-free, and vegan-friendly starter is make-ahead magic.

Ingredients

Scale
  • 2 medium acorn squash (about 2½ to 3 pounds total)
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 1 medium Granny Smith apple, peeled and chopped
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon cayenne pepper (optional)
  • 4 cups vegetable broth, low-sodium
  • ½ cup full-fat coconut milk (from a can)
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper, to taste
  • ½ cup raw pepitas (hulled pumpkin seeds)
  • 1 teaspoon olive oil
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon garlic powder
  • Pinch of salt
  • 2 tablespoons fresh chives, finely chopped (optional garnish)
  • Drizzle of coconut milk or heavy cream (optional garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy bits.
  3. Drizzle cut sides of squash with olive oil and season with salt and pepper. Place cut-side down on prepared baking sheet. Roast for 40 to 50 minutes until fork-tender and edges are golden-brown.
  4. While squash roasts, chop onion, smash garlic, and peel and chop apple.
  5. About 5 minutes before squash is done, heat 2 tablespoons olive oil in a large soup pot over medium heat. Add onion and cook 5-6 minutes until softened. Add garlic and cook 1 minute until fragrant.
  6. Add chopped apple, cinnamon, nutmeg, ginger, and cayenne (if using). Cook 2 minutes, stirring.
  7. When squash is cool enough to handle, scoop flesh from skins and add to pot with onion mixture.
  8. Pour in vegetable broth and bring to a gentle boil. Reduce heat to low and simmer 10 minutes.
  9. Remove from heat. Using an immersion blender, puree soup until smooth. (If using a regular blender, work in batches and be careful with hot liquid.)
  10. Stir in coconut milk, maple syrup, and apple cider vinegar. Season with salt and pepper to taste.
  11. While soup finishes, make toasted pepitas: Heat a small skillet over medium heat. Add 1 teaspoon olive oil and pepitas. Cook, stirring frequently, 2-3 minutes until puffed and golden. Remove from heat and immediately sprinkle with smoked paprika, garlic powder, and salt. Toss to coat, then transfer to a plate to cool.
  12. Ladle soup into bowls. Top with toasted pepitas, a drizzle of extra coconut milk or cream, and fresh chives. Serve warm.

Notes

Don’t rush the roasting—caramelization is key. Season as you go. The apple is not optional; it adds necessary tartness. Make ahead for better flavor. Store pepitas separately to keep them crunchy. For a vegan version, use maple syrup and coconut milk as written. For a dairy-free creamy version, use the full can of coconut milk. To freeze, cool completely and store in airtight containers for up to 3 months.

Nutrition

Keywords: acorn squash soup, roasted squash soup, fall soup, vegetarian soup, gluten-free soup, vegan soup, pepitas, pumpkin seeds, starter, appetizer

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