Roasted Acorn Squash Soup

Step 1
Preheat the oven to 400 degrees F (200 degrees C).

Step 2
Arrange squash cut-side down in a baking dish. Pour enough water into the baking dish to cover the bottom.

Step 3
Bake squash in the preheated oven until easily pierced with a knife, about 45 minutes. Remove from the oven and cool until easily handled. Scoop flesh into a bowl and set aside.

Step 4
Melt butter in a pot over medium-high heat. Add onion, carrot, and garlic; cook and stir until onion has softened and turned translucent, about 5 to 7 minutes. Pour chicken stock into the pot; stir in squash and simmer for 20 minutes.

Step 5
Fill blender halfway with soup mixture. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.

Step 6
Stir in half-and-half, nutmeg, and cinnamon; season with salt and pepper. Thin the soup with water if desired.