• 3 acorn squash
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1-2 onions, chopped
  • 4-6 garlic cloves, minced
  • 1 quart chicken or vegetable broth
  • Cinnamon and nutmeg to taste (optional)
  • Salt and pepper to taste


  1. Preheat your oven to 375 degrees.  Cut your squash in half and scoop out seeds and membranes.  Place cut side down in a glass baking dish adding enough broth to cover the bottom.  Bake 45-55 minutes until soft.  Remove from the oven and let cool.  Scoop out the meat and place in a bowl; set aside.  Combine the olive oil and butter in a soup pot over medium-high heat.  Add the onion and garlic and saute until soft.  Add your squash, broth, cinnamon, nutmeg, salt and pepper and bring to a boil.  Lower the heat and simmer for 30 minutes, stirring occasionally.  Puree if desired.
  2. Makes Six 1 Weight Watchers Points Plus Servings