# What You'll Need:
→ Vegetables
01 - 2 medium acorn squash (about 2 lbs 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
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Brush the cut sides of the acorn squash with 1 tablespoon of olive oil and place cut side down on the prepared baking sheet.
02 - Roast for 30 to 35 minutes until the flesh is tender. Allow to cool slightly, then scoop out the flesh and discard the skins.
03 - In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion, carrot, and minced garlic. Sauté for 5 to 7 minutes until softened.
04 - Add the 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.
05 - Remove from heat. Use an immersion blender to purée the soup until smooth, or transfer in batches to a countertop blender until reaching desired consistency.
06 - Stir in the cream or coconut milk and adjust seasoning to taste. Reheat gently over low heat if necessary.
07 - Ladle into bowls and top with toasted pumpkin seeds, chopped chives, and a drizzle of cream if desired.
