Velvety smooth soup with roasted acorn squash, aromatic vegetables, and warm spices. Ready in just one hour.
# 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 - Heavy cream for drizzling
# Directions:
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 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 onion, carrot, and garlic. Sauté for 5 to 7 minutes until softened.
03 - Add roasted squash flesh, vegetable broth, water, salt, pepper, nutmeg, and cinnamon. Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
04 - Remove from heat. Use an immersion blender to puree soup until smooth, or transfer in batches to a countertop blender.
05 - Stir in cream or coconut milk. Adjust seasoning to taste. Reheat gently if needed. Ladle into bowls and garnish with toasted pumpkin seeds, chopped chives, and cream drizzle if desired.
