While the squash and sweet potato are heating in the microwave, heat olive oil over medium heat in a stockpot. Set cubed acorn squash and sweet potato aside.
Break up the squash as you stir it into the onion and garlic. Use a peeler to remove skin and chop into 1-inch cubes. Once blended, the soup can be served immediately or cooled and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Scoop the flesh of the acorn squash from the skin and transfer it to the soup pot.Taste and season with additional salt and pepper as needed. If you find the soup too thick just add a splash of broth or water until you’ve reached the desired texture. Once cooked, using an immersion blender or in batches using a bar blender, purée the soup until smooth. 1 1/2 Tbsp coconut oil (or avocado or grape seed oil) 1/2 medium white or yellow onion (diced) 3 cloves garlic (minced) 4 cups cubed sweet potato, carrots.Cover with broth, stir to combine, and bring mixture to a boil, then reduce to a simmer and allow to cook for 20 minutes.Once the squash is cool enough to handle, using a spoon, scrape the cooked flesh out of the skin into the pot, and stir to combine with the vegetable mixture.Add the nutmeg, cinnamon, and salt, stir to combine with the vegetable mixture and cook for another minute until fragrant.Add garlic and cook for another 1-2 minutes until tender. Add onion, celery, and carrots and cook for 5-7 minutes until tender. While the squash is cooling, in a large pot on medium heat, warm the butter and olive oil.Once roasted, remove the baking sheet from the oven and set aside for a couple of minutes until the squash is cool enough to handle. Using a spoon, scrape out the seeds, then place the squash cut-side down on the baking sheet and transfer to the oven to roast for 30-40 minutes, depending on the size of the squash, until tender or a knife can easily pierce into the flesh.
Roast in the preheated oven until a knife can be easily inserted, 20 to 30 minutes. Place cut-side down in a baking dish add about 1 inch of water. Cut acorn squash in half and remove seeds and pulp. Using a sharp chef’s knife, slice the top stem off of the squash and then cut the acorn squash in half lengthwise. Preheat the oven to 400 degrees F (200 degrees C).