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Cozy Slow Cooker Acorn Squash Soup with Toasted Pepitas

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This cozy slow cooker acorn squash soup with toasted pepitas is a bowl of pure comfort, silky and warm with a little crunch on top. It’s honest, good food that makes your kitchen smell like a hug, and it practically makes itself while you go about your day.

Ingredients

Scale
  • 2 medium acorn squash (about 2 pounds each)
  • 3 tablespoons olive oil, divided
  • 1 large yellow onion, roughly chopped
  • 4 garlic cloves, smashed
  • 4 cups vegetable broth (low-sodium recommended)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon pure maple syrup
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • Salt and black pepper to taste
  • ⅓ cup raw shelled pumpkin seeds (pepitas)
  • 2 sprigs fresh thyme, plus more for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or a silicone mat.
  2. Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a large spoon.
  3. Brush the cut sides of the squash with 1 tablespoon of olive oil. Sprinkle lightly with salt and pepper. Place the squash halves cut-side down on the prepared baking sheet. Roast for 25-30 minutes, until the flesh is fork-tender and starting to caramelize around the edges.
  4. While the squash roasts, heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent. Add the smashed garlic cloves and cook for another minute until fragrant.
  5. When the squash is done, let it cool for a few minutes until you can handle it. Scoop the flesh out of the skins using a spoon. Add the roasted squash flesh to your slow cooker along with the sautéed onion and garlic.
  6. Pour in the vegetable broth, coconut milk, maple syrup, cinnamon, nutmeg, ginger, and a generous pinch of salt and pepper. Add the fresh thyme sprigs. Give everything a good stir to combine.
  7. Cover and cook on low for 4-5 hours or on high for 2-3 hours. Remove the thyme sprigs before blending.
  8. Blend the soup until smooth using an immersion blender directly in the slow cooker, or in batches in a regular blender (fill no more than halfway and hold lid down with a towel).
  9. While the soup finishes, toast the pepitas. Wipe out the small skillet and place over medium heat. Add the raw pepitas in a single layer. Toast for 3-4 minutes, shaking the pan frequently, until they start to pop and turn golden brown. Immediately transfer to a plate to stop cooking.
  10. Taste the soup and adjust seasoning with more salt, pepper, or maple syrup if needed.
  11. Ladle the soup into bowls. Top each serving with a generous sprinkle of toasted pepitas and a few fresh thyme leaves. Serve hot.

Notes

Don’t skip the roasting step for the squash—it deepens the flavor. Watch the pepitas carefully as they burn quickly. Season in layers for best flavor. The soup gets even better the next day. For a thicker soup, use less broth or add extra squash. For a thinner soup, stir in additional broth after blending.

Nutrition

Keywords: slow cooker acorn squash soup, acorn squash soup, vegan soup, gluten-free soup, dairy-free soup, fall soup, cozy soup, pepitas

Find it online: https://junomeals.com/cozy-slow-cooker-acorn-squash-soup-with-toasted-pepitas/