# 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 option)
→ 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
13 - Fresh thyme leaves
14 - A drizzle of cream
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper. Brush acorn squash cut sides with 1 tablespoon olive oil, season with salt and pepper, and place cut side down on the baking sheet.
02 - Roast the squash for 35 to 40 minutes until flesh is tender and edges are browned. Remove from oven and let cool slightly.
03 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion and carrots, sauté for 5 to 7 minutes until softened. Stir in minced garlic and cook 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 the mixture to a simmer and cook for 10 minutes to develop flavor.
06 - Remove from heat and puree the soup completely smooth using an immersion blender or by carefully blending in batches in a countertop blender.
07 - Stir in heavy cream. Taste and adjust seasoning if needed. Reheat gently if necessary.
08 - Ladle into bowls and garnish with roasted pumpkin seeds, fresh thyme leaves, and a drizzle of cream if desired.
