# What You Need:
→ 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 - Cream for drizzling
# How To Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Brush the cut sides of acorn squash with 1 tablespoon olive oil. Place cut side down on prepared baking sheet. Roast for 30-35 minutes until flesh is tender. Cool slightly, then scoop out flesh and discard skins.
02 - In a large pot, heat remaining olive oil over medium heat. Add chopped onion, carrot, and minced garlic. Sauté for 5-7 minutes until softened.
03 - 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 blend flavors.
04 - Remove from heat. Use an immersion blender to purée soup until smooth, or transfer in batches to a countertop blender until desired consistency is achieved.
05 - Stir in cream or coconut milk. Adjust seasoning to taste. Reheat gently over low heat if needed.
06 - Ladle into bowls and garnish with toasted pumpkin seeds, chopped chives, and a drizzle of cream if desired.
