Cut off a little bit from each end. Then cut in half & scoop out the seeds. Place face down on parchment on a baking tray & roast at 400 degrees for about 45-60 minutes.
Remove from oven & allow to cool. Then scoop out the squash leaving the skin.
In a large pot over medium heat add all of the ingredients together. Season with sea salt, black pepper, rosemary, & thyme.
Bring to a boil.
Lower heat & reduce to a simmer & cook for about 10 minutes. Use a hand blender until smooth & creamy.
This makes about 9 cups of soup.
3 cup serving = 2pts for Weight Watchers
- 2.0 Acorn Squash, roasted
- 2.0Tbsp EVOO
- 32.0oz Vegetable Stock
- 1.0 Onion, chopped
- 2.0 Garlic cloves, minced
- Sea Salt
- Black Pepper