# Ingredient List:
→ 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
12 - Roasted pumpkin seeds (pepitas) optional
13 - Fresh thyme leaves optional
14 - A drizzle of cream optional
# How-To Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush cut sides of acorn squash with 1 tablespoon olive oil; season with salt and pepper. Place cut side down on the baking sheet and roast for 35 to 40 minutes until flesh is tender and edges brown. Remove and let cool slightly.
03 - In a large pot over medium heat, warm remaining 1 tablespoon olive oil. Add diced onion and sliced carrots; sauté for 5 to 7 minutes until softened. Add minced garlic and cook for 1 minute more.
04 - Scoop roasted squash flesh into the pot. Add vegetable broth, salt, black pepper, nutmeg, and thyme. Stir to combine evenly.
05 - Bring the mixture to a simmer and cook for 10 minutes allowing flavors to meld.
06 - Remove from heat and purée until smooth using an immersion blender or in batches with a countertop blender.
07 - Stir in heavy cream. Taste and adjust seasonings as needed.
08 - Reheat gently if necessary. Ladle into bowls and garnish with pumpkin seeds, fresh thyme leaves, and a cream drizzle if desired.
