Servings: 6

Weight Watcher Smart Points: 3

Preparation Time: 20 Minutes

Cooking Time: 0 Minutes

Ready In: 20 Minutes


  • 2 Medium Acorn Squashes, Cut into wedges
  • 1 Tablespoon Fresh Rosemary
  • 1 Tablespoon Fresh Thyme
  • 1 Clove Garlic, Minced
  • Salt & Pepper to taste
  • 1 (32 Oz.) Carton Low-Sodium Vegetable Broth
  • Whipping Cream, optional
  • 1 Small Yellow Onion, finely diced


  1. Place wedges of squash into a 6-quart crock-pot.Add vegetable broth, onion, garlic, thyme and rosemary.Cover and cook on low 4-6 hours until squash is tender.Fish squash wedges out of crock-pot 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 crock-pot.Cook for 20-30 minutes more in the covered crock-pot to warm the squash back up.Puree the soup in the crock-pot with a hand-held immersion blender
  2. Additionally you can purée in a regular blender, be careful blending hot liquids.

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