2 acorn squash, cut in half and seeds removed
2 bulbs garlic, papery outside layers removed, casing on individual cloves intact and bulbs held together, top 1/4”-1/2” cut off so the top of each individual clove is exposed
Olive oil for drizzling
2 tablespoons butter or olive oil for sautéing
6 cloves garlic, minced or crushed
1 onion, chopped
3 stalks celery, chopped
2 large carrots, chopped
8 cups broth or stock (I used chicken bone broth)
2 tablespoons fresh thyme leaves
2 tablespoons fresh rosemary leaves, minced
1 1/2 teaspoon sea salt, plus more (may need to adjust amount of salt you add depending on saltiness of broth used)
1/4 ground nutmeg
Preheat oven to 400° F.
Place acorn squash cut side down on a parchment lined or lightly oiled sheet pan. Add garlic bulbs and drizzle olive oil on garlic. Cook 30-40 minutes until squash and garlic are tender and cooked through. Allow to cool until a comfortable temperature to touch.
In a large soup pot, heat butter or olive oil. Add minced or crushed garlic, onion, celery and carrots. Sauté for 10 minutes or until tender, stirring occasionally.
Use a spoon to scrape the squash flesh away from the skin and add it to the pot. Squeeze each clove of garlic into the pot. Add broth, thyme, rosemary and 1 1/2 teaspoon sea salt. Bring to a boil, reduce heat and simmer 20 minutes. Stir in nutmeg.
Use an immersion blender to blend until mostly smooth, but leave some chunks. If needed, add more sea salt to taste.
Serve hot and enjoy!