Measurements

• 2 Acorn Squashes
• 2 tablespoons Olive Oil
• 1 Onion
• 3 cloves Garlic
• 4 cups Vegetable Broth
• 1 teaspoon Thyme
• 1/4 teaspoon Nutmeg
• Salt to taste
• Black Pepper to taste
• 1/2 cup Heavy Cream

Preparation Method

• Preheat oven to 400°F (200°C).
• Cut acorn squashes in half and remove seeds.
• Brush with 1 tablespoon olive oil, season with salt and pepper.
• Place cut side down on a baking sheet.
• Roast for 30-40 minutes until tender.
• In a pot, heat remaining olive oil over medium heat.
• Add onion and garlic, sauté until soft.
• Scoop roasted squash flesh into the pot.
• Add vegetable broth, thyme, nutmeg, salt, and pepper.
• Bring to a boil, then simmer for 15 minutes.
• Blend soup until smooth.
• Stir in heavy cream.
• Adjust seasoning if needed.
• Serve warm.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.