# What You'll Need:
→ Vegetables
01 - 2 medium acorn squash (about 2 lbs total), halved and seeded
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and chopped
→ Liquids
05 - 4 cups vegetable broth
06 - 1 cup water
07 - 1/2 cup heavy cream or coconut milk
→ Seasonings
08 - 2 tablespoons olive oil
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon ground cinnamon
→ Garnish
13 - Toasted pumpkin seeds
14 - Fresh chives, chopped
15 - Drizzle of cream
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Brush the cut sides of acorn squash with 1 tablespoon olive oil. Place cut side down on the prepared sheet. Roast for 30 to 35 minutes until flesh is tender. Allow to cool slightly, then scoop out the flesh and discard the skins.
02 - In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion, carrot, and minced garlic. Sauté for 5 to 7 minutes until softened.
03 - Add the roasted acorn squash flesh, vegetable broth, water, salt, pepper, nutmeg, and cinnamon to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
04 - Remove from heat. Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a countertop blender and blend until desired consistency is reached.
05 - Stir in the cream or coconut milk. Adjust seasoning to taste. Reheat gently over low heat if needed, without bringing to a boil.
06 - Ladle soup into serving bowls. Top with toasted pumpkin seeds, chopped fresh chives, and a drizzle of cream if desired.
