# What You'll Need:
→ 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 tbsp olive oil
08 - 1 tsp salt, adjust to taste
09 - 1/2 tsp ground black pepper
10 - 1/4 tsp ground nutmeg
11 - 1/2 tsp dried thyme
→ Garnish
12 - Roasted pumpkin seeds (pepitas)
13 - Fresh thyme leaves
14 - A drizzle of cream
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Brush acorn squash cut sides with 1 tablespoon olive oil, season with a pinch of salt and pepper, and place cut side down on the baking sheet.
02 - Roast squash for 35-40 minutes until tender and browned at edges. Remove from oven and allow to cool slightly.
03 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and sliced carrots and sauté for 5-7 minutes until softened. Stir in minced garlic and cook for an additional minute.
04 - Scoop roasted squash flesh into the pot. Add vegetable broth, salt, black pepper, nutmeg, and dried thyme. Stir to combine thoroughly.
05 - Bring the mixture to a simmer and cook for 10 minutes to meld the flavors.
06 - Remove from heat and puree the soup until smooth using an immersion blender or in batches with a countertop blender.
07 - Stir in heavy cream and adjust seasoning as needed. Reheat gently if required.
08 - Ladle into bowls and garnish with roasted pumpkin seeds, fresh thyme leaves, and a drizzle of cream if desired.
