'American Kitchen' chef serves creamy acorn squash soup in edible bowls 'that everyone will love'

Acorn squash

Garlic cloves 

Extra virgin olive oil

Yellow onion

Carrots

Sea salt

Black pepper

Nutmeg

Veggie broth

Fresh thyme leaves 

Balsamic vinegar

Maple syrup

Pepitas 

Microgreens 

Extra virgin olive oil 

4 acorn squash to peel and dice 

4 large yellow onions 

1 pound carrots 

1 garlic bulb

Fresh thyme leaves 

Add and blend with: 

2 quarts of veggie broth

Season with: 

Sea salt 

Black pepper 

Nutmeg 

Fresh thyme leaves 

Balsamic vinegar 

Maple syrup 

Toasted pepitas 

Microgreens

Dairy-free sour cream 

Roast vegetables in an oven at 400 degrees Fahrenheit

Immersion blender 

Roasting pan 

6-quart pot 

Ladle 

Oven mitts

Spatula 

Serving spoon for sour cream 

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