Ingredients

2 Medium Acorn Squash (Seeds Removed, Cut Into Wedges)
1 Small Yellow Onion (Peeled And Finely Diced)
32 Ounces Vegetable Broth
1 Clove Garlic (Minced)
1 Tablespoon Fresh Thyme Leaves
1 Tablespoon Fresh Rosemary Leaves
Salt & Pepper (To Taste)

Directions

Place wedges of squash into a 6-quart or larger slow cooker.

Add vegetable broth, onion, garlic, thyme and rosemary.

Cover and cook on LOW for 4 to 6 hours or until squash is tender.

Fish squash wedges out of slow cooker and place on a plate and set aside to cool to the touch.

Once squash is cool enough to handle, use a spoon to scoop the flesh out of the skin and add the flesh back into the slow cooker.

Recover and cook an additional 20 to 30 minutes on LOW until the squash is warmed back up.

Puree the soup in the slow cooker with a hand-held immersion blender. Additionally, you can purée in a regular blender, being careful while blending hot liquids.

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