# 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 (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
12 - Roasted pumpkin seeds (pepitas)
13 - Fresh thyme leaves
14 - A drizzle of cream
# How to Make:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Brush the cut sides of the acorn squash with 1 tablespoon olive oil, sprinkle with salt and pepper, and place cut side down on the baking sheet. Roast for 35 to 40 minutes until tender and browned at the edges. Remove and 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 to 7 minutes until softened. Add minced garlic and cook for 1 additional minute.
04 - Scoop the roasted squash flesh into the pot. Add vegetable broth, salt, black pepper, ground nutmeg, and dried thyme. Stir well to combine.
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 the heavy cream (or coconut milk for dairy-free). Adjust seasoning to taste. Reheat gently if necessary.
08 - Ladle into bowls and garnish with roasted pumpkin seeds, fresh thyme leaves, and a drizzle of cream as desired.
