# 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 (substitute coconut milk for dairy-free option)
→ Seasonings
07 - 2 tablespoons olive oil
08 - 1 teaspoon salt (adjust to taste)
09 - ½ teaspoon ground black pepper
10 - ¼ teaspoon ground nutmeg
11 - ½ teaspoon dried thyme
→ Garnish (optional)
12 - Roasted pumpkin seeds (pepitas)
13 - Fresh thyme leaves
14 - A drizzle of cream
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Brush cut sides of acorn squash with 1 tablespoon olive oil; season lightly with salt and pepper. Position squash cut side down on the baking sheet.
02 - Roast for 35 to 40 minutes until the flesh is tender and edges are browned. Remove from oven and allow to cool slightly.
03 - While squash roasts, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and sliced carrots; cook 5 to 7 minutes until softened. Stir in minced garlic and sauté for 1 additional minute.
04 - Scoop roasted squash flesh into pot. Add vegetable broth, salt, black pepper, nutmeg, and dried thyme. Stir thoroughly to blend flavors.
05 - Bring mixture to a gentle simmer and cook uncovered for 10 minutes to meld flavors.
06 - Remove pot from heat and puree soup with an immersion blender until completely smooth. Alternatively, blend carefully in batches using a countertop blender.
07 - Stir in heavy cream. Taste and adjust salt or pepper as desired.
08 - Reheat gently if necessary. Ladle into bowls and garnish with pumpkin seeds, fresh thyme, and a drizzle of cream if preferred.
