Roasted Acorn Squash and Leek Soup with Pepitas
Savory roasted acorn squash paired with gently sautéed leeks, garnished with crunchy pepitas and fresh chopped chives. Leeks offer a milder, sweeter flavor compared to shallots, making them an ideal match for the earthy sweetness of winter squash.
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Ingredients
- 2 acorn squash
- 2 tbsp pepitas
- 2 tbsp chopped chives
- 1 large leek, light green and white part only
- 4 cups low sodium chicken broth
- 1 tbsp butter
Equipment Needed
- high speed blender
- immersion blender
Instructions
- 1
Begin by heating your oven to 350°F (175°C).
- 2
Slice the acorn squash in half and place it in the oven to roast until it becomes soft, which should take around 40 to 45 minutes. Once done, take it out of the oven.
- 3
In the meantime, trim off the dark green sections of the leek. Since leeks can be gritty, it's essential to clean them thoroughly; separate the layers and rinse them under cold running water. Chop the leeks and then sauté them in a large pot with either butter or oil over medium-low heat until they soften, approximately 5 minutes.
- 4
Once the roasted squash has cooled enough to handle, remove the seeds and discard them. Scoop the flesh from the skin and add it to the pot with the sautéed leeks.
- 5
Pour in about two-thirds of the chicken stock into the pot; mix well and let it simmer for about 5 minutes. Using an immersion blender or a standard blender, blend the soup until it reaches a smooth consistency. Stir in the remaining broth and let it simmer for a few additional minutes. Season with salt and pepper to your preference. Top with pepitas and finely chopped chives for garnish.