Roasted Acorn Squash and Leek Soup with Pepitas

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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 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.

While in DC, I bought a few cookbooks to give away from the National Archives. This recipe was modified this recipe from the cookbook, Eating with Uncle Sam: Recipes and Historical Bites from the National Archives.

The original recipe was from the William J. Clinton Presidential Library and Museum. My intention was to follow the recipe exactly as written, which was served with toasted pecans, but as I started cooking, I realized I was all out, so I used pepitas instead, chopped walnuts or hazelnuts would work too.

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.

Loaded with recipes from American History including Michelle Obama’s favorite turkey lasagna, John F. Kennedy’s fish chowder, Queen Elizabeth’s II’s scones and more, with an introduction by America’s 2011 Outstanding Chef of the Year, José Andrés.

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 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 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.
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5 from 2 votes
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Roasted Acorn Squash and Leek Soup with Pepitas

2
2
2
SP
121.8 Cals 3.9 Protein 19.4 Carbs 4.9 Fats
Total Time: 55 mins
Yield: 4
COURSE: Soup
CUISINE: American
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.

Ingredients

  • 2 acorn squash
  • 1 tbsp butter, vegans use olive oil
  • 1 about 1 cup large leek, light green and white part only
  • 4 cups fat free, low sodium chicken broth (vegans use vegetable stock)
  • 2 tbsp pepitas, raw pumpkin seeds
  • 2 tbsp chopped chives

Instructions

  • Preheat oven to 350°.
  • 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
Blue Smart Points: 2
Green Smart Points: 2
Purple Smart Points: 2
Points +: 3
Keywords: acorn squash soup, Gluten Free, leek soup, thanksgiving soup, vegetarian
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 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 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.

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37 comments

  1. This is the most amazing soup I’ve ever had!

  2. Just fabulous, wouldn’t change a thing. Even better the next day like most soups!

  3. I just made this for dinner and it was good, just kinda plain in taste. It needs potatoes! Next time I'll make it with potatoes 🙂

  4. Okay, I have literally made 4 things today from your website, trying to teach myself to cook (been wanting to learn how to cook with REAL food… not just a box of mac and cheese and hamburger meat, trying to move on from that life style.) I have made this soup, Guacamole Deviled Eggs, Sweet Potato Pie, and Chocolate Pistachio Biscotti. I ordered groceries online a couple days ago, I wanted a Spaghetti Squash, when the lady dropped my order off they gave me an Acorn Squash… had no idea what to do with it, came across this recipe… this soup is DE-LISH-OUS! Going to make again for Holiday season! Thought I'd make a bad chef, so far my mom in-law has tasted everything I've made today and she also agreed it is all yummy.

  5. I wasn't as impressed with this recipe as some of your others. That said, it was still very good! Although without the pepitas, it wasn't nearly as interesting – more like a regular old squash soup, which we eat a lot of. Still, everyone liked it and I enjoyed the crunch of the pepitas while eating it!

  6. So simple and so yummy! You would think that it had some milk/cream in it.

    It does need salt. I have noticed that you don't typically list salt in the ingredients and maybe that is because some folks have a high sodium intake. My personal opinion is that if you eat real food that you cooked and not processed food, then you likely won't have high sodium and you can and should salt your food while it is cooking. Just a pinch of salt made all the difference in the world in this soup to bring out the real flavors of the fresh veggies.

    Oh and I roasted the seeds from the acorn squash for my pepitas. Dry them off, toss them in a little olive oil, salt and pepper. Then 250 for 30-45 minutes until they start to look and smell roasted. YUM!!!!

  7. can you just put the sauteed leeks and the squash in the blender first and add the stock afterwards so you dont have to put so much mass/heat in the blender?

    • If you make a lot of soups that end up being pureed, you should invest in an immersion blender, which you can get starting around $30. It's like a little blender on a stick. You put the blade down in the soup and push the button. No need to remove the soup to the blender because you blend it right in the pot.

  8. I just made this soup and it is amazing! So creamy & rich. Definitely restaurant quality, I love it!

  9. You eat the seeds raw or you can toast them.

    This soup woul be wonderful made the night before! Just add the garnish before serving. Enjoy!

  10. Hi Gina,
    Do you think I can make this soup the night before and then reheat it? I am having a dinner party next Friday and I'm trying to time everything out. This looks so good! thanks!

  11. Made this tonight with just a few changes with what I had on hand. It was a huge hit with everyone from the youngest to oldest. Have to say that since I joined WW months and months ago, I use your recipes at least 3 times a week even after hitting goal weight:)

  12. This would be perfect on a cold Fall evening – like tonight!

  13. Love your site Gina!
    Soybyamy@aol.com

  14. I made this soup for dinner tonight, I omitted the butter, used a bit of the chicken broth instead. I added garlic salt as a seasoning, did not use the seeds but am using the chives. It really is good, I may put a bit of fat free sour cream on top of each serving. Thanks !!

  15. This looks so good! I love to try this soon!

  16. Hi Gina, I love your recipes. I have never used pepitas, do you toast them first or serve them raw? I sometimes eat sunflower seeds raw. Thanks

  17. How big are the squashes in the recipe? I have some bigguns and some smaller ones

  18. The wonton seed, yes if time permits, of course!

    One day Mamajana!

    Jenn, I know what you mean!

  19. Love this kind of soup; so happy posted this one.
    Rita

  20. This looks delish!! I'm loving this recipe (and pretty much all of your recipes) Although, I always have a knack for reading them at the most appropriate times, when I'm starving! 🙂

  21. Love, love all your recipes! Hope to win the cookbook.

  22. Who needs pepitas? You've got two whole acorn squash here. Separate their seeds out from the pulp, rinse them, pat them dry, and toast them on a cookie sheet with a little spritz of cooking spray until they're golden brown. Less waste that way, and they're just as delicious as store-bought pepitas!

  23. Raw pumpkin seeds are really good, you can use toasted, or any nut such as pecans which the original recipe calls for. You can leave them out completely if you wish, not sure how that effects the points.

  24. I love this! would the points go down without the seeds? i have been cooking from your site for about a month and my whole family LOVES it!

  25. Love this! I need to try this soon!

  26. This looks so good and not insane on the sodium front which is a big plus for a soup!

  27. The only thing that puts me off is the raw pumpkin seeds. What do they taste like or what is the texture of raw seeds? I'm only familiar with toasted pumpkin seeds.

  28. What do you think the conversion would be for canned beans?

  29. OOOOOH! Is it almost soup weather again!! Oh Glory Day!! Yay! Thanks for the recipe! xoxo
    www.texskiss.blogspot.com

  30. Anna – butternut squash or even pumpkin would all be great!

    Courtney, tis the season!

  31. what a cute cookbook and I am obsessed with butternut squash right now! I made butternut squash spice muffins with raisins and walnuts, this morning and tonight i am making mushrooms stuffed with butternut squash cashew cream, maybe I should add this to the list since I cant get enough of it!

  32. Gina,
    Do you think this soup would work with a Butternut Squash? I have a small one on my counter that I bought at a Farmers Market and need to use it. And when you say 2 acorn squash, about how much cooked squash would be yielded from these 2? 2 cups? 3 cups? Thanks. Looks like you had a great mini food vacay! BTW…I have your Chicken Taco Chili in my crock-pot right now!!! 🙂

    • butternut would be fine. I just roasted off 2 acorn squash, they FILLED a quart zip lock. So make sure your BN is a biggy. Oh, I never buy pumkin in a can I roast off a butterN squash. Never even raised an eyebrow from anyone. Punkin pie people!

  33. Gretchen, I say the same thing about New York! You must go to America Eats!

  34. I really have no excuse not to go to see that exhibit now. I live here for cryin' out loud!

  35. Tis the season for me to make this! Sounds so tasty!