Acorn squashGarlic cloves Extra-virgin olive oilYellow onionCarrotsSea saltBlack pepperNutmegVeggie brothFresh thyme leaves Balsamic vinegarMaple syrupPepitas Microgreens Extra virgin olive oil 4 acorn squash to peel and dice 4 large yellow onions 1 pound carrots 1 garlic bulbFresh thyme leaves Add and blend with: 2 quarts of veggie brothSeason with: Sea salt Black pepper Nutmeg Fresh thyme leaves Balsamic vinegar Maple syrup Toasted pepitas MicrogreensDairy-free sour cream Roast vegetables in oven, 400 degrees FahrenheitImmersion blender Roasting pan 6 qt pot Ladle Oven mittsSpatula Serving spoon for sour cream Click here to learn more about Fox Nation's "American Kitchen" series.