Roasted Acorn Squash and Leek Soup with Pepitas

Name: Roasted Acorn Squash and Leek Soup with Pepitas
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4 serving
Ingredients: 2 acorn squash; 1 tbsp butter; 1 large leek, light green and white part only; 4 cups low sodium chicken broth; 2 tbsp Pepitas; 2 tbsp chopped chives

User Reviews

4.5

12 reviews

Excellent

Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings
4
Calories
1218 kcal
Course
Soup
Cuisine
American

Roasted Acorn Squash and Leek Soup with Pepitas

Iris Warren

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Roasted acorn squash with sauteed leeks topped with pepitas and chopped chives. Leeks are reminiscent of shallots but sweeter and more subtle, a perfect compliment to winter squash.

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Ingredients

Servings

2 acorn squash
1 tbsp butter (vegans use olive oil or coconut oil)
1 large leek, light green and white part only (about 1 cup )
4 cups low sodium chicken broth ( (vegans use vegetable stock))
2 tbsp Pepitas (or pecans)
2 tbsp chopped chives

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Instructions

Preheat oven to 350F°.
Cut acorn squash in half and bake until tender, about 40 - 45 minutes. Remove from the oven.
Meanwhile, discard dark green part of the leek. Leeks usually tend to be sandy, so I like to clean them well by separating the layers and washing them well under cold water. Chop leeks and sauté in a large pot with butter or oil over medium low heat until tender, about 5 minutes.
When squash is cool enough to handle, scoop out seeds and discard. Scoop out the flesh from the skin and add to the pot with leeks.
Add about 2/3 of the chicken stock to the pot; stir well and simmer about 5 minutes. Using an immersion blender or a regular blender, blend soup until smooth. Add remaining broth and simmer a few more minutes. Adjust salt and pepper to taste. Garnish with pepitas and chopped chives.

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Nutrition Information

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Serving 11/4 cup Calories 121.8kcal (6%) Carbohydrates 19.4g (6%) Protein 3.9g (8%) Fat 4.9g (8%) Sodium 310.9mg (13%) Fiber 5.1g (20%) Sugar 0.9g (2%)