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Prep time: 20 minutes
Cook time: 4-6 hours
Servings: 6
Ingredients
1 tbsp of fresh rosemary leaves
1 tbsp of fresh thyme leaves
1 minced clove garlic
32 ounces of vegetable broth
1 small finely diced yellow onion
2 medium acorn squash, seeded and Cut into wedges
Salt & pepper to taste
Preparations
1. Place the squash into a 6-quart slow cooker.
2. Add rosemary, thyme, garlic, onion and vegetable broth.
3. Cook with the lid on for 4 to 6 hours on LOW or until squash is soft.
4. Scoop out the squash wedges into a plate and set aside until cool enough to handle.
5. Scoop out the squash flesh from the skin with a spoon and pour the flesh back into the crock pot.
6. Cook on LOW for 20 to 30 minutes extra until the squash is cooked through.
7. Puree soup using an immersion blender or pour into a blender and blend in batches.
