Roasted Acorn Squash Soup in Squash Bowls

This creamy roasted acorn squash soup is severed in edible roasted acorn squash bowls for a super cute and cozy meal!

Slice the tops off the acorn squash. Drizzle lightly with olive oil and sprinkle with salt. Bake at 400°F for 20 minutes.  

Roast the remaining squash and carrots. 

Sauté the onions until soft and translucent. 

Add in the roasted squash, carrots, herbs, and spices. Then cover with vegetable stock and simmer. 

Use an immersion blender to make the soup nice and creamy.

Then add in the milk and continue to blend until smooth. 

Serve in roasted squash bowls and garnish with roasted pumpkin seeds.

That's it! Enjoy!!