- 2 acorn 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 1/2 cups low-sodium chicken stock
- 1/4 cup half-and-half
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 pinch salt and ground black pepper to taste
Preheat oven to 400 degrees F (200 degrees C).
Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
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Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
Bring the mixture to a simmer and cook for 20 minutes.
Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.