# What you 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 (substitute 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
# Steps to follow:
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 and sprinkle with salt and pepper. Place cut side down on prepared baking sheet.
03 - Roast squash for 35 to 40 minutes until flesh is tender and edges brown. Remove from oven and let cool slightly.
04 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion and carrots; sauté 5 to 7 minutes until softened. Stir in garlic and cook 1 minute more.
05 - Scoop roasted squash flesh into pot. Add vegetable broth, salt, pepper, nutmeg, and thyme; stir to combine.
06 - Bring mixture to a simmer and cook for 10 minutes to blend flavors.
07 - Remove from heat and puree soup with an immersion blender or in batches using a countertop blender until smooth.
08 - Stir in heavy cream. Taste and adjust seasoning as needed.
09 - Reheat gently if necessary. Serve topped with roasted pumpkin seeds, fresh thyme leaves, and a drizzle of cream if desired.
