Acorn Squash Soup with Toasted Pepitas

Named for its acorn-like shape, this New World winter squash anchors a cozy American fall soup. Roasted until sweet, then blended with coconut milk and sage, it is finished with maple-kissed toasted pepitas for crunch.

Serves 4 · 15 min prep · 50 min cook

Estimate for one serving

• 310 cal
• 6g protein
• 36g carbs
• 18g fat

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Ingredients

• 2 large acorn squash
• 1 medium yellow onion
• 3 garlic cloves
• 3 tbsp olive oil
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• 6 fresh sage leaves
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• 1/3 cup pepitas
• 1 tbsp maple syrup

Instructions

1. 1Preheat the oven to 425°F. Halve the acorn squash, scoop out seeds, brush cut sides with olive oil, and place cut-side down on a baking sheet. Roast 35 to 40 minutes until completely soft and lightly browned.
2. 2While the squash cools slightly, dice the onion and smash the garlic. Warm remaining olive oil in a large Dutch oven over medium heat and sauté onion until translucent, about 6 minutes.
3. 3Add garlic and sage leaves; cook 1 minute until fragrant. Scoop the roasted squash flesh from the skins directly into the pot and stir to combine.
4. 4Pour in the vegetable broth, bring to a simmer, and cook 10 minutes so the flavors marry. Season with salt, pepper, and nutmeg.
5. 5Remove the pot from heat. Blend with an immersion blender until completely smooth and velvety, or carefully transfer in batches to a countertop blender.
6. 6Return the soup to low heat and stir in coconut milk and maple syrup. Warm through without boiling, tasting and adjusting salt if needed.
7. 7In a dry skillet over medium heat, toast the pepitas 3 to 4 minutes, shaking often, until they pop and turn golden.
8. 8Ladle soup into bowls, top generously with toasted pepitas and a drizzle of coconut milk or olive oil, and serve hot.