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Kid-Approved Acorn Squash Soup with Toasted Pepitas

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A creamy, velvety acorn squash soup with warm spices and crunchy toasted pepitas that even picky eaters will love. This budget-friendly, dairy-free soup is perfect for fall and makes a comforting weeknight dinner.

Ingredients

Scale
  • 2 medium acorn squash (about 2 ½ to 3 pounds total)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth (low-sodium preferred)
  • ½ cup canned coconut milk (full-fat)
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Salt and black pepper to taste
  • ⅓ cup raw pepitas (pumpkin seeds)
  • 1 teaspoon olive oil (for pepitas)
  • ¼ teaspoon salt (for pepitas)
  • Pinch of smoked paprika (optional, for pepitas)
  • Plain Greek yogurt or sour cream (optional garnish)
  • Fresh thyme or parsley (optional garnish)
  • Maple syrup (optional garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Carefully cut each acorn squash in half from stem to root end. Scoop out the seeds and stringy bits with a spoon.
  2. Place the squash halves cut-side up on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper. Roast for 30-35 minutes, until the flesh is tender and easily pierced with a fork.
  3. While the squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-6 minutes, stirring occasionally, until translucent and starting to brown. Add the minced garlic and cook for another minute until fragrant.
  4. Pour in the vegetable broth, then stir in the cumin, cinnamon, and nutmeg. Bring to a simmer, then reduce the heat to low and let it sit while the squash finishes roasting.
  5. When the squash is done, let it cool for 5 minutes. Use a spoon to scoop the flesh away from the skin. Add the squash flesh to the pot with the broth mixture.
  6. Simmer everything together for 10 minutes, stirring occasionally.
  7. Blend until smooth using an immersion blender directly in the pot, or in batches in a regular blender (fill only halfway and hold the lid down with a towel).
  8. Stir in the coconut milk slowly. Taste and adjust salt and pepper. If too thick, add a splash more broth or water.
  9. While the soup simmers, heat 1 teaspoon olive oil in a small skillet over medium heat. Add the pepitas and salt, stirring constantly for 2-3 minutes until they start to pop and turn golden brown. Sprinkle with smoked paprika if using, then remove from heat immediately.
  10. Serve the soup hot with a generous sprinkle of toasted pepitas on top. Add optional garnishes like yogurt, fresh herbs, or a drizzle of maple syrup.

Notes

Roast the squash properly for caramelization. Season in layers for depth of flavor. Toast pepitas just before serving to keep them crunchy. The soup tastes even better the next day and freezes well. For a thicker soup, simmer uncovered for 10-15 minutes or add an extra half cup of roasted squash.

Nutrition

Keywords: acorn squash soup, kid-friendly soup, fall soup, dairy-free soup, vegan soup, gluten-free soup, easy soup recipe

Find it online: https://cookluma.com/kid-approved-acorn-squash-soup-with-toasted-pepitas/