This cozy soup is the perfect Thanksgiving day app. It's rich with fall flavor and not too heavy before the big meal. Plus, it's an easy one to make a couple days ahead and warm up later- soups always test best the next day.

Ingredients

• 2 tablespoons Tessemae’s Lemon Garlic
• 1 onion, chopped
• 1 large acorn squash, peeled and cubed
• coarse salt and ground pepper
• 1 parsnip, cubed
• 4 cups chicken or vegetable stock
• 2 tablespoons butter
• 1 teaspoon nutmeg
• ¼ cup heavy cream or coconut milk, optional
• toasted pumpkin seeds, chili flakes and crisp bacon, for serving

Method

1. In a large saucepan, heat 2 tablespoons Lemon Garlic over medium. Add onion and cook until beginning to soften, about 3 minutes.  Stir in the squash and parsnip and season with salt and pepper. Cook until beginning to soften, about 10 minutes.
2. Stir in the nutmeg and butter and cook, stirring until butter is melted and nutmeg is fragrant about 1 minute.
3. Add the broth and bring to a boil over high heat. Cook until squash is fork tender, about 15 minutes. Use an immersion blender right in the pot, or transfer to a blender to puree the soup until smooth.  Adjust seasoning with salt and pepper. Adjust consistency with cream, if desired. Serve in bowls and topped with a drizzle of Lemon Garlic. Sprinkle with pumpkin seeds, chili flakes, or even a piece of bacon.