Averie Cooks

Acorn Squash Bowls (Optional)
-1 Preheat oven to 400F, line a baking sheet with nonstick foil if desired for easier cleanup, spray with cooking spray; set aside.
-1 Halve the squash, scoop out the seeds, brush the flesh side with olive oil, evenly sprinkle with sugar (to help caramelize it and cut the bitterness), salt, pepper, and place on the prepared baking sheet flesh side facing upwards.
-1 Roast for 20 minutes. Tip - While roasting, start chopping the butternut squash, carrots, and sweet potato, and have them ready and waiting. See step 5.
-1 Remove from the oven, and using hot mitts, flip over the acorn squash, and roast for about 25 minutes more, or until done. It should be fork-tender so that a spoon can easily scoop out the flesh. Make sure not to overcook or the squash will be mushy, collapse, and won't hold the soup.
Soup
-1 At the same time that you are roasting the acorn squash halves the second time around after they've been flipped, to a separate large baking sheet lined with nonstick foil and sprayed with cooking spray for easier clean, add the cubed butternut squash, carrots, sweet potatoes, drizzle with 2 tablespoons olive oil, and season with salt and pepper, to taste. Roast for about 25 minutes, or until everything is fork-tender; toss once midway through to ensure even cooking. While you're waiting for both the acorn squash and sheet pan of vegetables to roast, move on to the next steps.
-1 To a large Dutch oven or large pot, add 2 tablespoons olive oil, onions, and saute over medium-high heat for about 5 minutes, or until onions are beginning to soften; stir frequently.
-1 Add the garlic and saute for 1 minute, or until fragrant; stir nearly constantly. Set pot aside and wait for the roasted vegetables to finish.
-1 Add the roasted butternut squash, carrots, sweet potatoes, broth, sage, bay leaves, thyme, cinnamon, salt, and pepper to the sautéed onions, bring to a boil, and simmer for 15 minutes.
-1 Add the coconut milk and stir to combine.
-1 Remove the bay leaves and thyme sprig if you used fresh in place of dried thyme.
-1 Pour half the soup into the canister of a high-speed electric blender, and using caution making sure to leave a place for steam to escape (I cover the hole of my Vitamix with an old kitchen towel that I hold in place), puree the soup until as smooth as combined. Start on a low speed to make sure it doesn't go flying, just in case.
-1 Pour the blended portion into a separate large pot, and repeat the process with the second half soup and blend it. If you want a chunkier soup or soup with more texture, it's okay to only puree and not all of it; or puree none if you want a really chunky soup. You can also use a handheld immersion blender for the pureeing task, noting they aren't as powerful and your soup won't likely get as smooth.
-1 Make sure to taste the soup and if it needs additional salt or pepper, add it. Additional cinnamon, sage, thyme, or ground nutmeg are also welcome.
Toppings and Serving
-1 Pour the soup into the roasted acorn squash bowls or bowls of your choice and serve with your favorite toppings including kale chips, pomegranate arils, pumpkin seeds, or additional coconut milk,