Snapguide
STEPS
INGREDIENTS
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.

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.

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.

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.

Bring to a boil.

Lower heat & reduce to a simmer & cook for about 10 minutes. Use a hand blender until smooth & creamy.

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.

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
  • Rosemary
  • Thyme