Roasted Acorn Squash and Leek Soup with Pepitas Recipe
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.
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
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.
Keywords: Roasted Acorn Squash and Leek Soup with Pepitas