Roasted Acorn Squash and Leek Soup with Pepitas
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.
Foto: Skinnytaste
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
Steps
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Preheat oven to 350F°.
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Cut acorn squash in half and bake until tender, about 40 - 45 minutes. Remove from the oven.
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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.
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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.
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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 Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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