Silky-smooth blended soup featuring roasted acorn squash, aromatic vegetables, and warming spices like nutmeg and cinnamon.
# 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 - Drizzle of cream
# How To Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Brush the cut sides of acorn squash halves with 1 tablespoon olive oil and place cut side down on the prepared sheet.
02 - Roast for 30-35 minutes until flesh is tender. Remove from oven and allow to cool slightly, then scoop out the flesh and discard the skins.
03 - In a large pot, heat remaining olive oil over medium heat. Add chopped onion, carrot, and garlic. Sauté for 5-7 minutes until softened and fragrant.
04 - 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.
05 - Remove from heat. Using an immersion blender, purée the soup until smooth and velvety. Alternatively, transfer in batches to a countertop blender and blend until desired consistency is reached.
06 - Stir in the cream or coconut milk. Taste and adjust seasonings as needed. Reheat gently over low heat if necessary.
07 - Ladle soup into bowls and top with toasted pumpkin seeds, chopped fresh chives, and a drizzle of cream if desired. Serve immediately.
