# 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 option)
→ 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 the oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush the cut sides of the acorn squash with 1 tablespoon olive oil, sprinkle with a pinch of salt and pepper, and place cut side down on the baking sheet.
03 - Roast squash for 35 to 40 minutes until the flesh is very tender and browned at the edges. Remove from the oven and let cool slightly.
04 - While the squash roasts, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and sliced carrots, sauté for 5 to 7 minutes until softened. Add minced garlic and cook for an additional minute.
05 - Scoop the roasted squash flesh into the pot. Add vegetable broth, salt, black pepper, nutmeg, and dried thyme. Stir to combine.
06 - Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.
07 - Remove the pot from heat. Puree the soup thoroughly using an immersion blender or transfer in batches to a countertop blender until smooth.
08 - Stir in heavy cream. Adjust seasoning if necessary.
09 - Reheat gently if required. Ladle into bowls and garnish with roasted pumpkin seeds, fresh thyme leaves, and a drizzle of cream as desired.
