# 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 the oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush the cut sides of the acorn squash with 1 tablespoon olive oil and sprinkle lightly with salt and pepper. Place cut side down on the prepared baking sheet.
03 - Roast the squash for 35 to 40 minutes until tender and browned at the edges. Remove from oven and allow to cool slightly.
04 - Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sliced carrots; sauté for 5 to 7 minutes until softened. Add minced garlic and cook for an additional minute.
05 - Scoop the roasted squash flesh into the pot. Add vegetable broth, salt, ground black pepper, nutmeg, and dried thyme. Stir to mix well.
06 - Bring the mixture to a simmer and cook gently for 10 minutes to blend the flavors.
07 - Remove the pot from heat. Using an immersion blender, puree the mixture until completely smooth. Alternatively, blend in batches using a countertop blender.
08 - Stir in the heavy cream. Taste and season with additional salt and pepper if necessary.
09 - Reheat gently if needed. Ladle the soup into bowls and garnish with roasted pumpkin seeds, fresh thyme leaves, and a drizzle of cream if desired.
