Ingredients

• 2 acorns squash , halved and seeded
• water , as needed
• 3 tablespoons unsalted butter
• 1 large sweet onion , chopped
• 1 large carrot , peeled and chopped
• 1 clove garlic , minced
• 3.5 cups low-sodium chicken stock
• 0.25 cups half-and-half
• 0.5 teaspoons ground nutmeg
• 0.5 teaspoons ground cinnamon
• 1 pinch salt and ground black pepper to taste

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Arrange squash cut-side down in a baking dish. Pour enough water into the baking dish to cover the bottom.
3. 3 Bake squash in the preheated oven until easily pierced with a knife, about 45 minutes. Remove from the oven and cool until easily handled. Scoop flesh into a bowl and set aside.
4. 4 Melt butter in a pot over medium-high heat. Add onion, carrot, and garlic; cook and stir until onion has softened and turned translucent, about 5 to 7 minutes. Pour chicken stock into the pot; stir in squash and simmer for 20 minutes.
5. 5 Fill blender halfway with soup mixture. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
6. 6 Stir in half-and-half, nutmeg, and cinnamon; season with salt and pepper. Thin the soup with water if desired.

Nutrition per serving