Step 1

For the soup: Preheat the oven to 400 degrees F. Place the acorn squash, oranges, onion wedges, and garlic on a sheet pan. Drizzle with oil and sprinkle with paprika, salt and pepper. Hide the garlic under the orange halves and roast the entire pan until the acorn squash is tender, about 30 minutes. Cool. When easy to handle scoop out the flesh of the acorn squash and add it to a blender along with everything else that was on the roasting pan. Blend until smooth, adding vegetable stock as needed to improve the texture. Keep warm.

Step 2

For the garnish: Toast the seeds: Lower the oven temperature to 350 degrees F. Clean the acorn squash seeds and them pat dry. Place on a baking sheet and spray with cooking spray. Toast in the oven until golden, tossing once during the bake, about 15 minutes total. Remove and season with salt.

Step 3

Meanwhile, in a small bowl mix together the yogurt and honey. Chill until ready to serve.

Step 4

Serve the soup with a sprinkle of toasted seeds on top and a swirl of the yogurt mixture.