It's Time For Winter Comfort Food

I get veggies delivered to me every other week - I like the company because all the produce is organic, seasonal, and mostly local. This can lead to some head-scratching sometimes, though, when I end up with something like acorn squash, as I did this week. What am I supposed to do with that? Well, I'll tell you: Make soup. It's really simple and easy to tweak:

Acorn Squash and Carrot Soup
1 acorn squash
olive oil
1/2 large yellow or sweet onion, diced
3 or 4 medium carrots (I only had 3, I think it could have used more), chopped
1 1/2 cups of veggie stock
1 cup whole milk or less than a cup of half & half or whipping cream
Dill
Hot sauce

Cut the squash in half, scoop out the seeds, put flesh down on a foil-lined cookie sheet and bake at 350 for half an hour. While the squash is baking, cook the onions with the olive oil in a 5qt pot until translucent, add the carrots, dill and veggie stock (and some salt and pepper if you want) and cook until the carrots are soft. Scoop the cooked squash out of the shell - if it's not quite done, cook it with the carrots for five or ten minutes, then blend with milk in a food processor in batches or with an immersion blender, or whatever else you like to use. Heat it up again, toss in some hot sauce and serve.
You can totally play around with the recipe: I made a similar butternut squash soup last week but with coconut milk and curry paste instead of cream and dill. I also see thyme and white pepper recommended along with or instead of dill in a lot of recipes.