Roasted Acorn Squash and Leek Soup with Pepitas

Name: Roasted Acorn Squash and Leek Soup with Pepitas
Total time: 65 min
Yield: 4 servings
Cuisine: Indonesian
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

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.

⏱️ 65 min 🔪 Prep: 5 min 🔥 Cook: 60 min 📊 Medium 👁️ 28 views

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Roasted Acorn Squash and Leek Soup with Pepitas

Foto: Skinnytaste

Ingredients

4 servings

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

Steps

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.