I had one large acorn squash that I cut in half, seeded, and put into the microwave for about 10 minutes, until it was soft. I removed it from the skin and put the squash into a blender with 2 cups vegetable broth to puree it.
Next I heated the mixture on the stove and added a little salt and pepper, a generous dash of ground ginger, and a little ground nutmeg. Last of all, I stirred in about 1/4 cup of heavy cream.
I ladled the hot soup into bowls and garnished with a little more nutmeg and roasted squash seeds. (The squash seeds are definitely optional.)
Everyone in the family loved it. No leftovers!
It's the first time I made this, and I do hope to be making it again.
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