Step-by-Step Instructions

• Preheat your oven to 400°F (200°C). Halve the acorn squashes and scoop out the seeds. Drizzle 1 tablespoon of olive oil over cut sides and sprinkle with salt and pepper. Place cut side down on a lined baking sheet and roast for 30-40 minutes until tender.
• In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add chopped onions, carrots, and celery, sautéing for 5-7 minutes until fragrant. Stir in minced garlic and cook for another minute.
• Once the acorn squash is cool, scoop out the flesh and add it to the pot. Pour in vegetable stock, and add sage, thyme, and rosemary. Bring to a simmer and cook for 15-20 minutes.
• Remove herb sprigs and blend the soup until smooth, adding more stock if too thick. Return soup to pot over low heat.
• Stir in the half and half cream and warm through. Adjust seasoning to taste with salt and pepper and simmer gently for an additional 5 minutes before serving.