# Components:
→ Vegetables
01 - 2 medium acorn squash, halved and seeded
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth
06 - 1 cup heavy cream (or coconut milk for dairy-free)
→ Seasonings
07 - 2 tablespoons olive oil
08 - 1 teaspoon salt, or to taste
09 - 1/2 teaspoon ground black pepper
10 - 1/4 teaspoon ground nutmeg
11 - 1/2 teaspoon dried thyme
→ Garnish (optional)
12 - Roasted pumpkin seeds (pepitas)
13 - Fresh thyme leaves
14 - A drizzle of cream
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush acorn squash cut sides with 1 tablespoon olive oil, sprinkle with salt and pepper, then place cut side down on the baking sheet.
03 - Roast squash for 35 to 40 minutes until tender and browned at edges. Remove and cool slightly.
04 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Sauté onion and carrots for 5 to 7 minutes until soft. Add garlic and cook 1 minute more.
05 - Scoop roasted squash flesh into the pot. Add vegetable broth, salt, black pepper, nutmeg, and thyme. Stir to combine.
06 - Bring mixture to a simmer and cook for 10 minutes to meld flavors.
07 - Remove pot from heat. Puree soup with immersion blender until smooth, or carefully blend in batches in a countertop blender.
08 - Stir in heavy cream. Adjust seasoning to taste. Reheat gently if needed.
09 - Ladle soup into bowls and garnish with pumpkin seeds, fresh thyme, and a drizzle of cream if desired.
