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.
Yield: 4
5 from 1 vote

Roasted Acorn Squash and Leek Soup with Pepitas

Total Time: 55 mins
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