Prepare the Squash: Begin by cutting the acorn squash in half and removing the seeds. Place the halves cut-side down on a baking sheet lined with parchment paper, and roast in the oven at 400°F for about 30-40 minutes until tender and caramelized.

Sauté the Aromatics: While the squash is roasting, sauté diced onions and minced garlic in a tablespoon of olive oil over medium heat until the onions are translucent and fragrant, about 5-7 minutes.

Blend the Soup: Scoop the roasted squash flesh into a blender, along with the sautéed onions, garlic, vegetable broth, coconut milk, and honey. Blend until smooth and creamy, adjusting the consistency with more broth if needed.

Season to Perfection: Taste the soup and add salt, pepper, and fresh thyme, blending again briefly to combine the seasonings. Adjust the flavors to suit your preference.

Serve and Enjoy: Ladle the creamy soup into bowls, garnishing with a drizzle of honey and a sprinkle of thyme for an inviting presentation. Enjoy it warm with crusty bread or as a delightful first course.