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Cozy Acorn Squash Soup with Toasted Pepitas

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A creamy, naturally sweet acorn squash soup with caramelized roasted squash, aromatic sage, and crunchy toasted pepitas. This budget-friendly, weeknight-easy recipe is forgiving, customizable, and tastes like a warm hug in a bowl.

Ingredients

Scale
  • 2 medium acorn squash (about 2 pounds each)
  • 1 large yellow onion, diced
  • 4 cloves garlic, smashed
  • 4 cups vegetable broth
  • 1 cup full-fat coconut milk
  • 6–8 fresh sage leaves
  • 3 tablespoons olive oil, divided
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon freshly grated nutmeg
  • Salt and black pepper to taste
  • ⅓ cup raw hulled pumpkin seeds (pepitas)
  • ½ teaspoon smoked paprika
  • Pinch of cayenne pepper (optional)

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. Brush cut sides and cavities with 2 tablespoons olive oil; season with salt and pepper. Place cut-side down on a rimmed baking sheet. Roast 35-45 minutes until tender and caramelized. Let cool 10 minutes.
  2. While squash roasts, toast pepitas in a small skillet over medium heat, shaking frequently, until golden and popping (3-4 minutes). Remove from heat; stir in smoked paprika, a pinch of salt, and cayenne if using. Transfer to a bowl to cool.
  3. Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and a pinch of salt; cook until soft and translucent (6-8 minutes). Add smashed garlic and sage leaves; cook 1 minute until fragrant.
  4. Scoop roasted squash flesh from skins; add to pot with onions and garlic.
  5. Pour in vegetable broth and maple syrup; stir, scraping up browned bits. Bring to a gentle simmer; reduce heat to low and cook 10 minutes. Remove from heat.
  6. Blend soup until smooth using an immersion blender or regular blender (in batches, leaving lid slightly open to vent steam). Add coconut milk and nutmeg; blend again. Season with salt and pepper to taste.
  7. Ladle into bowls; swirl extra coconut milk on top if desired. Sprinkle generously with toasted pepitas. Garnish with fresh sage leaves or black pepper. Serve hot.

Notes

Roast squash cut-side down for best caramelization. Do not skip the maple syrup—it balances sweetness. Blend in batches if using a regular blender; never fill more than halfway with hot liquid. Soup improves overnight; make ahead for deeper flavor. Store pepitas separately to maintain crunch.

Nutrition

Keywords: acorn squash soup, roasted squash soup, fall soup, winter soup, creamy soup, vegan soup, gluten-free soup, pepitas

Find it online: https://evabake.com/cozy-acorn-squash-soup-with-toasted-pepitas/