Chop onion into large chunks and smash garlic cloves and sauté for a few minutes until aromatic. Add salt, pepper and chunks of acorn squash and cook on medium heat for a few minutes.

Add chicken stock and water and simmer for about 10 minutes.

Blend mixture with immersion blender and add in thyme and honey. Add more seasoning if desired.

Add whipping cream and serve hot!

For toasted acorn squash seeds, clean seeds and dry first. Mix olive oil, a dash or salt and pepper and evenly coat seeds. Bake on 325 for 20 minutes! Serve on top of soup or as a snack for another day.