# 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
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush cut sides of acorn squash with 1 tablespoon olive oil, season with salt and pepper, and place cut side down on baking sheet. Roast for 35–40 minutes until tender and browned.
03 - While squash roasts, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion and carrots; sauté 5–7 minutes until softened. Add garlic and cook 1 minute more.
04 - Scoop roasted squash flesh into pot. Add vegetable broth, salt, black pepper, nutmeg, and thyme. Stir to combine.
05 - Bring mixture to a simmer and cook for 10 minutes to meld flavors.
06 - Remove from heat and puree soup with an immersion blender until smooth, or blend carefully in batches using a countertop blender.
07 - Stir in heavy cream. Taste and adjust seasoning as needed.
08 - Reheat gently if desired. Ladle into bowls and garnish with roasted pumpkin seeds, fresh thyme, and a drizzle of cream if preferred.
