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Quick Acorn Squash Soup with Toasted Pepitas

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A fast and flavorful acorn squash soup that comes together in about 45 minutes, featuring silky squash, warm spices, and crunchy toasted pepitas. Perfect for busy weeknights when you need a comforting meal without the fuss.

Ingredients

Scale
  • 1 medium acorn squash (about 1.5 pounds), peeled, seeded, and cubed (about 4 cups)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 3 cups vegetable broth (low-sodium recommended)
  • 1/2 cup full-fat coconut milk
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste (start with 1/2 tsp salt and 1/4 tsp pepper)
  • 1/3 cup raw pepitas (pumpkin seeds)
  • 1 tablespoon maple syrup (optional)
  • Optional garnish: extra coconut milk, extra pepitas, fresh thyme, chili oil

Instructions

  1. Prep the squash: Cut the acorn squash in half from stem to tip. Scoop out the seeds and stringy bits. Use a vegetable peeler to remove the skin. Cut the squash into 1-inch cubes (about 4 cups).
  2. Toast the pepitas: Heat a small skillet over medium heat. Add the pepitas in a single layer. Toast for 2-3 minutes, shaking frequently, until fragrant and starting to brown. Remove from pan immediately and set aside.
  3. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until translucent and starting to brown. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Cook the squash: Add the cubed squash to the pot. Stir to coat with oil and onions. Cook for 5 minutes, stirring occasionally, until the squash starts to soften and get a little color.
  5. Add the spices: Sprinkle the cumin, cinnamon, and nutmeg over the squash. Stir for 30 seconds until fragrant.
  6. Add the broth and simmer: Pour in the vegetable broth. Stir to combine, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until the squash is very tender.
  7. Blend until smooth: Remove from heat. Use an immersion blender to blend the soup until completely smooth. If using a regular blender, let the soup cool for 5 minutes first, then blend in batches.
  8. Add the coconut milk and season: Stir in the coconut milk and maple syrup (if using). Taste and add salt and pepper as needed.
  9. Serve and garnish: Ladle the soup into bowls. Top with the toasted pepitas and any other garnishes you like.

Notes

Don’t skip toasting the pepitas—they add essential crunch. For a thicker soup, use 2 1/2 cups broth; for thinner, add more after blending. The soup tastes even better the next day. If using a regular blender, let soup cool slightly and blend in batches to avoid splattering.

Nutrition

Keywords: acorn squash soup, quick soup, fall soup, vegan soup, gluten-free soup, weeknight dinner, comfort food

Find it online: https://lolaspoon.com/quick-acorn-squash-soup-with-toasted-pepitas/