Ah, the simple joy of a cozy kitchen on a chilly day, where the scent of roasting acorn squash mingles with memories of autumn hikes and crisp leaves underfoot. This soup recipe is like wrapping yourself in a warm blanket, with leeks adding a touch of sweetness that dances on the tongue. Sometimes, I think of it as the culinary equivalent of a comforting hug—perfect for those days when you just need a little extra warmth.
Steps
- Preheat your oven to 350°F. Halve the acorn squash and place it in the oven, baking until tender, which should take approximately 40 to 45 minutes. Once done, remove from the oven and allow it to cool.
- Meanwhile, prepare the leeks by discarding the dark green parts and thoroughly washing the remaining sections to remove any sand. Chop the clean leeks and sauté them in a large pot with butter or oil over medium-low heat until they become tender, around 5 minutes.
- Once the squash has cooled enough to handle, remove the seeds and scoop out the flesh from the skin. Add this flesh to the pot with the sautéed leeks.
- Pour about two-thirds of the chicken broth into the pot and stir everything together. Allow this mixture to simmer for about 5 minutes.
- Use an immersion blender or transfer the mixture to a regular blender to purée the soup until it is smooth. Return the soup to the pot if needed, add the remaining broth, and simmer for a few more minutes to heat through.
- Season the soup with salt and pepper to your taste preferences. Serve the soup garnished with pepitas and chopped chives for added flavor and texture.
Ingredients
- 2 acorn squash
- 1 tablespoon butter (or use olive oil or coconut oil for a vegan option)
- 1 large leek, light green and white parts only (approximately 1 cup)
- 4 cups low-sodium chicken broth (use vegetable stock for a vegan option)
- 2 tablespoons pepitas (or use pecans, chopped walnuts, or hazelnuts as alternatives)
- 2 tablespoons chopped chives
Nutritional Values
Calories: 487.2 kcal | Carbohydrates: 77.6 g | Protein: 15.6 g | Fat: 19.6 g | Sodium: 1243.6 mg | Fiber: 20.4 g | Sugar: 3.6 g
FAQ
- What makes leeks a good ingredient for this soup?
- Leeks have a sweet and subtle flavor, reminiscent of shallots, which complements the taste of winter squash perfectly.
- Can I substitute the chicken broth for a vegetarian alternative?
- Yes, you can use vegetable stock instead of chicken broth to make the soup completely vegetarian.
- What can I use instead of pepitas for garnish?
- If you don’t have pepitas, you can use chopped walnuts or hazelnuts as a substitute.
- How should I prepare the leeks to ensure they are clean?
- Leeks often contain sand, so it’s best to separate the layers and wash them thoroughly under cold water before chopping.
- Is it possible to make this soup vegan?
- Yes, you can make the soup vegan by using olive oil or coconut oil instead of butter and vegetable stock instead of chicken broth.
Tips
- Ensure thorough cleaning of leeks by separating the layers and rinsing under cold water to remove any sand or dirt before cooking.
- When cutting the acorn squash, be careful as they can be tough; use a sharp knife to safely halve them before baking.
- If you’re out of pepitas, you can substitute with chopped walnuts or hazelnuts for a different but equally delicious topping.
- For a vegan version, replace the butter with olive oil or coconut oil, and use vegetable stock instead of chicken broth.
Equipment
- Immersion Blender or Regular Blender – for blending the soup until smooth.
