Preheat your oven to 400°F (200°C). Slice the acorn squashes in half and scoop out the seeds.

Drizzle a bit of olive oil on the cut sides and sprinkle with salt and pepper. Place them cut-side down on a baking sheet lined with parchment paper and roast for about 30-35 minutes or until they are tender.

While the squash is roasting, chop the onion and mince the garlic. In a large pot, heat the remaining tablespoon of olive oil over medium heat.

Add the onion and sauté until soft and translucent (about 5 minutes), then toss in the minced garlic and sauté for an additional minute.

Once the squash is done roasting, remove the skins and scoop out the flesh, adding it to the pot. Pour in the vegetable broth, adding salt, black pepper, and nutmeg.

Bring the mixture to a boil, then lower the heat to simmer for about 10 minutes, allowing the flavors to meld together.

Using an immersion blender or regular blender (let it cool slightly), puree the soup until smooth.

If you want it extra creamy, stir in the coconut milk. Adjust seasoning to taste and reheat if necessary.

Serve in bowls, garnished with fresh herbs for a vibrant touch.