This easy acorn squash soup is unbelievably creamy, and full of flavor. It’s also very easy to make, and delicious when made in advance. Please watch this quick video recipe showing you how to make it, step by step.

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INGREDIENTS
2 acorn squash, halved and seeded
3 Tbsp butter
1 onion, chopped
1 carrot, peeled
2 garlic cloves,
1/2 stalk celery (optional)
1 branch of thyme
1 bay leaf
3 1/2 cups vegetable broth
1/2 cup half-and-half
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp paprika
1/4 tsp cayenne pepper (optional)
salt and pepper to taste

Instructions:
Preheat the oven to (200°C). Carefully cut the pumpkin in half lengthwise, and remove the seeds and strings.
brush the pumpkin pulp with 1 or 2 tablespoons of olive oil, season with salt, turn the pumpkin upside down onto a baking tray
with the cut side facing down.
Roast for 35-40 minutes, or until the pumpkin flesh is very soft and offers no resistance when pierced with a knife. In the meantime. wash, peel, and finely chop the vegetables and set aside.
When the pumpkin is cooked, remove from the oven and let cool enough to handle. extract the pumpkin pulp, discarding the peel. Set aside for later.
In a large saucepan over medium heat, melt the butter and add the olive oil.
Then, add the chopped onions, carrots and celery,
sauté until it becomes soft and translucent.
Add the garlic cloves and sauté for another minute or two, until golden
fragrant. Pour the vegetable broth, add a sprig of thyme and a bay leaf. Cover with a lid and cook for 6 - 7 minutes or until the vegetables are tender.
After 6 - 7 minutes, add the roasted pumpkin pulp to the pot,
Season with salt, pepper, paprika, cinnamon and (optional chili powder),
add a little vegetable broth if necessary.
Bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
After 10 minutes, more or less, Using an immersion blender, carefully blend the soup until you obtain a smooth and creamy mixture. If you don't have an immersion blender, transfer the soup little by little into a regular electric blender.
Return the blended soup to the pan and bring to the boil over a very low heat.
Add the milk or cooking cream and mix until incorporated.
If the soup is a little thick, add a couple of tablespoons of broth or water.
Enjoy and season to taste if desired.

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