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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. If you like Potato Leek Soup, I think you will love this soup.

Roasted Acorn Squash and Leek Soup with Pepitas

4.50 from 4 votes
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 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Yield: 4
Course: Soup
Cuisine: American

Equipment

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.

Nutrition

Serving: 11/4 cup, Calories: 121.8kcal, Carbohydrates: 19.4g, Protein: 3.9g, Fat: 4.9g, Sodium: 310.9mg, Fiber: 5.1g, Sugar: 0.9g
- WW Points: 4