Cut the Acorn Squash in half

Using a spoon remove all the seeds.

Drizzle the Acorn Squash with Extra Virgin Olive Oil.

Then Sprinkle it with salt.

Flip the Acorn Squash and drizzle it with olive oil and salt.

Cut the onion in half. Place it on the roasting pan and drizzle it with olive oil and salt.

Place a garlic head on the roasting pan, and drizzle it with olive oil.

Place the roasting pan in a 375 degree oven for 45 minutes. The Acorn Squash should be fork tender and  fully cooked.

Carefully scoop out the Acorn Squash into a sauce pan.

Add 4 roasted garlic heads and the roasted onion.

Add 2 tsp. of salt

Add 1/2 a cup of chicken stock and simmer for about 10 minutes.

Using an immersion blender, blend all ingredients together in the sauce pan.

Add about 1/4 of a cup of chicken stock into the sauce pan until you reach the desired consistency of the soup.

Add salt to taste.