Roasted Acorn Squash Soup | Recipe Cart | Recipe Cart

Ingredients

• 3 ½ pounds acorn squash ((about 2 squash))
• ¼ cup olive oil (divided)
• ¾ teaspoon kosher salt (plus more for seasoning)
• 1 cup yellow onion (¼-inch dice)
• 1 tablespoon minced garlic
• 1 ½ teaspoon chopped thyme (or ½ teaspoons dried thyme)
• 1 teaspoon chopped sage
• 1 cup diced carrots (½-inch dice)
• 1 cup diced honeycrisp or fuji apple (½-inch dice)
• ¼ teaspoon black pepper
• 4 cups vegetable stock (or broth, divided)
• ½ cup unsweetened coconut milk
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground nutmeg
• ¼ cup chopped walnuts (for garnish (optional))