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Description
A creamy and flavorful soup made with roasted acorn squash, onions, carrots, and a hint of nutmeg.
Ingredients
- 2 medium acorn squash (about 1.5 pounds each)
- 2 tablespoons olive oil, divided
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Carefully cut the acorn squash in half lengthwise and scoop out the seeds.
- Brush the cut sides of the squash with 1 tablespoon of olive oil and season with salt and pepper.
- Place cut-side down on a baking sheet and roast for 30-40 minutes, until the flesh is very tender.
- While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
- Add the onion and carrots and cook until softened, about 8 minutes.
- Add the garlic and cook for another minute.
- Once the squash is roasted and cool enough to handle, scoop the flesh out of the skin and add it to the pot.
- Pour in the vegetable broth.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream, fresh thyme, and nutmeg.
- Season to taste with salt and pepper.
- Gently warm the soup over low heat and serve hot.