Creamy Roasted Acorn Squash Soup with Leeks and Pepitas

Roasted Acorn Squash Soup with Leeks and Pepitas is a cozy, vegetarian fall soup that works well for lunch, a light dinner, or as a starter for a larger meal. This silky, savory soup highlights the sweet, nutty flavor of roasted acorn squash balanced by the mild, onion-like sweetness of sautéed leeks. A sprinkle of toasted pepitas and fresh chives adds texture and a bright finish.

This version was inspired by a recipe contributed by the William J. Clinton Presidential Library and Museum and adapted slightly to use pantry-friendly toppings. The cookbook that inspired the adaptation features recipes drawn from American history and includes a variety of family favorites and notable dishes. For this soup, the focus is on simple techniques—roasting the squash to concentrate its sweetness and gently sautéing the leeks to develop a soft, mellow base.

Roasted Acorn Squash and Leek Soup with Pepitas

Summary: Roasted acorn squash combined with gently sautéed leeks, blended into a smooth, comforting soup and finished with pepitas and chopped chives. Mild, sweet, and lightly nutty—perfect for colder months.

Yield: 4 servings

Prep time: 5 mins • Cook time: 1 hr • Total time: 1 hr 5 mins

Equipment

• High-speed blender or regular blender
• Immersion blender (optional)
• Large ovenproof baking sheet or pan
• Large pot for sautéing and simmering

Ingredients

• 2 acorn squash
• 1 tbsp butter (or olive oil/coconut oil for vegan)
• 1 large leek, light green and white parts only, about 1 cup chopped
• 4 cups low-sodium chicken broth (or vegetable stock to make vegan)
• 2 tbsp pepitas or toasted pecans
• 2 tbsp chopped chives
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cut each acorn squash in half and remove the seeds. Place cut side down on a baking sheet and roast until the flesh is tender, about 40–45 minutes. Remove from the oven and allow to cool slightly.
3. While the squash roasts, clean the leek thoroughly: trim off the dark green tops, slice lengthwise if needed, separate layers, and rinse under cold water to remove any grit. Chop the cleaned leek (use the pale green and white parts).
4. In a large pot, melt the butter or heat the oil over medium-low heat. Add the chopped leeks and sauté until softened and tender, about 5 minutes—do not brown.
5. Scoop the roasted squash flesh from the skins and add it to the pot with the leeks.
6. Add about two-thirds of the broth to the pot, stir to combine, and simmer for about 5 minutes to let flavors meld.
7. Use an immersion blender to purée the soup until smooth. If using a regular blender, blend in batches and return the soup to the pot. Add the remaining broth to reach your desired consistency and simmer a few more minutes.
8. Season to taste with salt and pepper. Serve hot, garnished with pepitas and chopped chives.

Notes & Tips

• For a vegan version, substitute butter with olive oil or coconut oil and use vegetable stock instead of chicken broth.
• Swap pepitas for toasted chopped pecans, walnuts, or hazelnuts for a different crunchy finish.
• If you prefer a richer soup, stir in a splash of cream or coconut milk just before serving.
• Roast the squash ahead of time and refrigerate the flesh for up to 3 days to shorten prep time on a busy night.

Nutrition (per serving)

Serving size: 1/4 cup. Calories: 122 kcal • Carbohydrates: 19.5 g • Protein: 5 g • Fat: 4.9 g • Fiber: 5 g • Sodium: ~311 mg • Sugar: 1 g