# Components:
→ Vegetables
01 - 2 medium acorn squash (about 2 pounds 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 heavy cream
# Directions:
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. Place cut side down on prepared baking sheet. Roast for 30 to 35 minutes until flesh is tender. Cool slightly, then scoop out flesh and discard skins.
03 - In a large pot, heat remaining olive oil over medium heat. Add onion, carrot, and garlic. Sauté for 5 to 7 minutes until softened and fragrant.
04 - Add roasted 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 meld flavors.
05 - Remove from heat. Use an immersion blender to purée soup until smooth, or transfer in batches to a countertop blender until reaching desired consistency.
06 - Stir in heavy cream or coconut milk. Adjust seasoning to taste. Reheat gently over low heat if needed, stirring occasionally.
07 - Ladle soup into bowls. Top with toasted pumpkin seeds, chopped fresh chives, and a drizzle of cream if desired.
