# 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 tbsp olive oil
08 - 1 tsp salt, or to taste
09 - 1/2 tsp ground black pepper
10 - 1/4 tsp ground nutmeg
11 - 1/2 tsp dried thyme
→ Garnish (optional)
12 - Roasted pumpkin seeds (pepitas)
13 - Fresh thyme leaves
14 - A drizzle of cream
# Directions:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Brush the cut sides of the acorn squash with 1 tablespoon olive oil and sprinkle with salt and black pepper. Place cut side down on the baking sheet.
03 - Roast the squash for 35 to 40 minutes until the flesh is tender and browned at the edges. Remove from oven and allow to cool slightly.
04 - Heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and sliced carrots and sauté for 5 to 7 minutes until softened. Add minced garlic and cook for 1 more minute.
05 - Scoop the roasted squash flesh into the pot. Add vegetable broth, salt, black pepper, ground nutmeg, and dried thyme. Stir to combine.
06 - Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.
07 - Remove from heat and puree the soup until smooth using an immersion blender or a countertop blender in batches.
08 - Stir in the heavy cream, taste, and adjust seasoning as needed. Reheat gently if necessary before serving.
09 - Ladle the soup into bowls and garnish with roasted pumpkin seeds, fresh thyme, and a drizzle of cream if desired.
