Heat the oven to 400°F and line a baking sheet with parchment paper.
Slice the tops off the acorn squash and carefully remove the seeds, making sure to keep the bottom of the squash intact. Drizzle lightly with olive oil and sprinkle with salt.
Roast for 20-30 minutes until the squash is just tender but still holding its shape.
Remove from the oven and set aside while you make the soup.
Soup
Heat the oven to 400°F and line a baking sheet with parchment paper.
Slice the acorn squash in half and remove the seeds. Peel the carrots and cut them in half.
Drizzle the squash and carrots lightly with olive oil and sprinkle with salt. Roast for 20-40 minutes or until the flesh is soft and can be easily pierced with a fork.
In a large stockpot over medium heat, lightly sauté the onion for 3-5 minutes or until aromatic.
Scoop the roasted acorn squash out of the skin and add to the pot, along with the carrots, herbs, spices, and vegetable stock.
Bring up to a gentle simmer and then blend using an immersion blender until mostly smooth.
Add in the milk and honey and blend again until the soup is smooth and creamy.
Spoon into bowls and garnish with a little drizzle of milk and roasted pumpkin seeds if desired.
Notes
Store soup in the fridge for up to 5 days.Since this soup contains milk, I don't recommend freezing it. However, you can freeze a portion of the soup BEFORE adding in the milk, and then add in the remaining milk when it's time to serve.