Ingredients

• 2 medium Acorn squash
• 4 cups Vegetable broth
• 1/2 cup 35% cream (or coconut milk for vegan)
• 1 small Yellow onion
• 2 Garlic cloves
• 1/2 cup Boreal pecans
• 2 sprigs Fresh rosemary
• 1 tablespoon Maple syrup
• 2 tablespoons Unsalted butter (or olive oil for vegan)
• to taste Salt
• to taste Freshly ground black pepper

Instructions

1. 1

   Preheat oven to 200°C (400°F). Cut acorn squash in half, scoop out seeds. Brush the cut sides with a little olive oil, season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes or until tender.

2. 2

   While squash roasts, toast boreal pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. Roughly chop half of the pecans for garnish.

3. 3

   In a large pot, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and chopped leaves from one sprig of rosemary, cook for another minute until fragrant.

4. 4

   Once squash is roasted, let cool slightly, then scoop out the flesh. Add the squash flesh to the pot with the onions and garlic.

5. 5

   Pour in vegetable broth and maple syrup. Bring to a boil, then reduce heat and simmer for 10-15 minutes for flavors to meld.

6. 6

   Remove from heat. Stir in cream (or coconut milk). Use an immersion blender (or transfer to a regular blender in small batches) to purée the soup until smooth and creamy. Season with salt and pepper to taste.

7. 7

   Serve hot, garnished with the remaining chopped boreal pecans and a small sprig of fresh rosemary.