Enjoy Meatless Mondays or any day with Acorn Squash Soup for healthy, veggie-good days of the week! If you're planning to go vegetarian at least once a week, it's not that complicated. Start the week fresh and healthy with Acorn Squash Soup and you won't regret it. It's also a great meal to introduce to your kids. Make healthy eating a family habit!
2 medium Acorn Squash cut into wedges, seeds removed
1 small yellow onion finely diced
32 ounces vegetable broth
1 clove garlic minced
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
salt & pepper to taste
Place wedges of squash into your clay pot. Add vegetable broth, onion, garlic, thyme, and rosemary.
Cover and cook on "stew" for 20-30 minutes or until squash is tender.
Place squash wedges on a plate and set aside to cool.
Use a spoon to scoop the flesh out of the skin and add the flesh back into your clay pot.
Cover and cook on "low" until the squash is warmed up. Puree the soup in the slow cooker with a hand-held immersion blender or in a regular blender.