# What you'll need:
→ 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 the oven to 400°F. Line a baking sheet with parchment paper. Brush cut sides of acorn squash with 1 tablespoon olive oil, sprinkle with salt and pepper, then place cut side down on the baking sheet.
02 - Roast squash for 35 to 40 minutes until flesh is tender and browned at the edges. Remove from oven and allow to cool slightly.
03 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and sliced carrots; cook for 5 to 7 minutes until soft. Add minced garlic and cook for an additional minute.
04 - Scoop roasted squash flesh into the pot. Add vegetable broth, salt, black pepper, nutmeg, and dried thyme. Stir to combine.
05 - Bring mixture to a simmer and cook for 10 minutes to allow flavors to meld.
06 - Remove pot from heat. Use an immersion blender to puree until smooth, or blend carefully in batches using a countertop blender.
07 - Stir in heavy cream or coconut milk. Adjust seasoning to taste and reheat gently if needed.
08 - Ladle soup into bowls and garnish with roasted pumpkin seeds, fresh thyme leaves, and a drizzle of cream if desired.
