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Best Easy Acorn Squash Soup with Toasted Pepitas

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This silky, slightly sweet acorn squash soup with a nutty crunch from toasted pepitas is the perfect easy yet impressive dish for fall entertaining. Made with simple ingredients and minimal active prep time, it’s a crowd-pleaser that can be made ahead.

Ingredients

Scale
  • 3 medium acorn squash (about 2½ to 3 pounds total)
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • ½ cup full-fat coconut milk
  • ½ cup raw pepitas
  • 1 teaspoon olive oil (for pepitas)
  • ¼ teaspoon salt (for pepitas)
  • ⅛ teaspoon smoked paprika (optional, for pepitas)
  • Additional coconut milk or heavy cream for garnish (optional)
  • Fresh thyme or sage leaves for garnish (optional)
  • Extra maple syrup drizzle 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 seeds and stringy pulp, then cut each half into 1-inch thick wedges or chunks. Do not peel.
  3. Place squash pieces on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and 2 tablespoons maple syrup. Sprinkle with 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon salt, and ¼ teaspoon pepper. Toss to coat evenly and spread in a single layer.
  4. Roast for 35-40 minutes, flipping halfway through, until fork-tender and edges are caramelized and golden brown.
  5. While squash roasts, toast the pepitas: in a small skillet over medium heat, combine ½ cup raw pepitas, 1 teaspoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon smoked paprika (if using). Cook, stirring frequently, for 3-4 minutes until fragrant and starting to pop. Remove from heat immediately and transfer to a small bowl.
  6. In a large soup pot, heat a drizzle of olive oil over medium heat. Add diced onion and cook for 5-6 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
  7. Add roasted squash pieces (including any caramelized bits from the baking sheet) to the pot. Pour in 4 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
  8. Remove pot from heat. Using an immersion blender, blend soup until completely smooth. (If using a countertop blender, work in batches, filling no more than halfway, and hold lid down with a towel.)
  9. Stir in ½ cup full-fat coconut milk until fully incorporated. Taste and adjust seasoning, adding more salt or maple syrup if desired. If too thick, add more broth or water to reach desired consistency.
  10. Ladle soup into bowls. Drizzle extra coconut milk or cream on top in a swirl pattern. Sprinkle generously with toasted pepitas. Garnish with fresh thyme or sage leaves if desired. Serve immediately.

Notes

For make-ahead: complete steps 1-8 up to two days before serving. Store blended soup (without coconut milk) in the refrigerator. Reheat gently, then stir in coconut milk and toast pepitas fresh just before serving. Pepitas burn quickly—watch them closely. For a thicker soup, use less broth or simmer uncovered to reduce. For a thinner soup, add more broth or water. The soup freezes well for up to 3 months.

Nutrition

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

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