# 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 Steps:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Brush cut sides of acorn squash with 1 tablespoon olive oil and sprinkle with salt and pepper. Place cut side down on the baking sheet and roast for 35 to 40 minutes until tender and browned on edges. Remove 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, sautéing for 5 to 7 minutes until softened. Add minced garlic and cook for 1 additional minute.
04 - Scoop roasted squash flesh into the pot. Add vegetable broth, salt, black pepper, nutmeg, and dried thyme, stirring to combine.
05 - Bring mixture to a simmer and cook for 10 minutes to develop flavors.
06 - Remove pot from heat. Puree the soup until smooth using an immersion blender or carefully in batches using a countertop blender.
07 - Stir in heavy cream. Adjust seasoning to taste with salt and pepper as needed.
08 - Reheat gently if necessary. Ladle soup into bowls and garnish with roasted pumpkin seeds, fresh thyme leaves, and a drizzle of cream if desired.
