Acorn Squash Soup

Instructions

1. Roast the squash
   Preheat oven to 400°F (200°C). Brush the cut sides of the acorn squash with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper. Roast for 30-35 minutes, until the flesh is very tender when pierced with a fork. Let cool slightly.
2. Prepare the base
   While the squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened. Add the garlic, thyme, nutmeg, and cinnamon, and cook for another minute until fragrant.
3. Combine and simmer
   Scoop the flesh from the cooled acorn squash and add it to the pot. Pour in the vegetable broth and bring to a simmer. Cook for 15 minutes to allow the flavors to meld together. Stir in the maple syrup.
4. Blend the soup
   Remove the pot from heat. Using an immersion blender, carefully blend the soup until completely smooth. Alternatively, transfer the soup in batches to a standard blender, being careful with the hot liquid. Return the blended soup to the pot.
5. Finish and season
   Return the soup to low heat and stir in the heavy cream. Warm through without boiling. Taste and adjust the seasoning with salt and pepper. If the soup is too thick, add a little more broth to reach your desired consistency.
6. Serve
   Ladle the soup into warmed bowls. Drizzle with a little extra cream in a decorative pattern and sprinkle with roasted pumpkin seeds. Serve immediately with crusty bread on the side.