Preparation Steps

• Preheat your oven to 400°F (200°C). Carefully cut the acorn squash in half and scoop out the seeds. Place the halves cut-side up on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Roast for about 40-50 minutes, until tender.
• While the squash roasts, heat the remaining olive oil in a Dutch oven over medium heat. Add onion, carrots, celery, and garlic. Sauté for 8-10 minutes until vegetables are soft and fragrant.
• Scoop the flesh from the roasted squash and add it to the pot with the sautéed vegetables. Stir to combine and let meld for a few minutes.
• Pour in vegetable stock and add sage, thyme, and rosemary. Bring to a gentle boil, reduce heat, and simmer uncovered for about 30 minutes.
• Remove from heat and blend the soup until smooth using an immersion blender.
• Return blended soup to pot and stir in half and half. Adjust seasoning with salt and pepper. Heat gently for another 5 minutes.
• Ladle soup into bowls and garnish with honey, red pepper powder, or cinnamon if desired.