Preheat the oven to 400°F (200°C) to ensure a perfectly roasted acorn squash.

Place the halved acorn squashes on a baking sheet, drizzle them with olive oil, then sprinkle with salt and pepper for flavor.

Roast in the preheated oven for about 30-35 minutes until the flesh is tender and caramelized, with edges beginning to brown.

While the squash roasts, heat a tablespoon of olive oil in a large pot over medium heat, add the chopped onion and minced garlic, and cook until the onions are translucent and fragrant, about 5-7 minutes.

Once the squash is ready, scoop out the flesh and add it to the pot with the onions and garlic, pour in the vegetable broth, and bring to a simmer.

Using an immersion blender (or a regular blender in batches), blend the mixture until smooth, or blend less if you prefer a chunkier texture.

Stir in the cream, honey, cinnamon, and nutmeg, and allow the soup to simmer for an additional 5-10 minutes so the flavors meld together beautifully.

Give it a taste and adjust salt, pepper, or honey as you see fit.

Ladle the soup into bowls and garnish with your choice of toppings, such as pumpkin seeds or a swirl of cream.