Too good to forget how I made this one:
1 Acorn squash
2 yellow onions
6ish garlic cloves
2 cups of broth (chicken this time, but you can use veggie)
salt and pepper
Cut the acorn squash in half and scoop out the seeds. Place it cut side down on a baking sheet and roast on about 400 (F) for about an hour
Quarter the onions and peel the garlic. Toss in olive oil and salt (I used coarse sea salt). Spread on a baking pan and roast on about 400 (F) for about 20 minutes.
Bring the broth plus an additional cup of water to boil. Scoop the roasted flesh from the acorn squash skin and toss it in the pot of broth. Toss in, likewise, the roasted onions and garlic. Add a branch of fresh rosemary and some salt and pepper.
Simmer for about 20 minutes. Remove the rosemary and puree the soup. (I used my trusty immersion blender.)