4.5 from 12 votes
Roasted Acorn Squash and Leek Soup with Pepitas
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.
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings: 4
Calories: 1218 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1218
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.