Roasted Acorn Squash, Leek and White Bean Soup with Rosemary Oil and Crunchy Pepitas
An original, comforting soup made with roasted acorn squash, tender leek, and white beans, blended until silky and finished with fragrant rosemary oil and toasted pumpkin seeds for a crunchy contrast.
Ingredients
- 900 g acorn squash (cut por the mitad and without semillas)
- 220 g leek (solo the parte blanca and verde clara, sliced)
- 240 g cooked white beans (escurridas and enjuagadas)
- 120 g yellow onion (chopped)
- 12 g garlic (chopped)
- 900 ml vegetable broth (low sodium if possible)
- 45 ml olive oil (divided)
- 6 g fresh rosemary (chopped finely, divided)
- 35 g pumpkin seeds (without peel)
- 2 g smoked paprika
- 15 ml lemon juice (freshly squeezed)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 120 ml water (solo si hace falta ajustar the textura)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
Preheat the oven to 220°C / 425°F. Place the acorn squash halves cut side up on a baking tray, brush with 1 tablespoon olive oil, add a pinch of salt and pepper, and roast for 30 to 35 minutes, until very tender and browned around the edges.
- 2
While the squash roasts, heat a large pot over medium heat. Add 1 tablespoon olive oil and cook the yellow onion and leek for 6 to 8 minutes, stirring, until soft and lightly sweet. Add the garlic and half of the rosemary, and cook 1 minute more.
- 3
Stir in the smoked paprika, cooked white beans, and vegetable broth. Bring to a gentle boil, reduce the heat, and simmer for 10 minutes so the flavors meld.
- 4
In a small skillet, add the remaining 1 tablespoon olive oil with the rest of the rosemary. Warm over low heat for 1 to 2 minutes, just until the rosemary perfumes the oil. Add the pumpkin seeds and toast for 2 to 3 minutes, stirring, until crunchy. Remove from the heat and set aside.
- 5
Remove the squash from the oven and let it cool for 5 minutes. Scoop out the flesh with a spoon and add it to the pot, discarding the skin.
- 6
Blend the soup until very smooth. Add the lemon juice and taste. Adjust with salt and black pepper. If you want a lighter texture, add the water little by little until it reaches your preferred consistency, then warm for 1 more minute.
- 7
Serve the soup hot and finish each portion with the rosemary oil and crunchy pumpkin seeds on top.
Chef tips
For an extra silky texture, blend the soup in a countertop blender and strain it. Wash the leek very well between the layers to remove any grit.
Substitutions
You can use kabocha or butternut squash instead of acorn squash. Cannellini beans or small white beans work well in place of other white beans. If you do not have fresh rosemary, use 1/2 teaspoon dried rosemary.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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