# What You'll 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 drizzle
# How-To Steps:
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 and roast for 30 to 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 to 7 minutes until vegetables are 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 allow flavors to meld.
04 - Remove from heat. Use an immersion blender to purée soup until silky and smooth, or transfer in batches to a countertop blender if preferred.
05 - Stir in cream or coconut milk. Adjust seasoning to taste. Gently reheat if needed without bringing to a boil.
06 - Ladle soup into bowls. Top with toasted pumpkin seeds, chopped fresh chives, and a light drizzle of cream if desired.
