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. Additionally you can purée in a regular blender, be careful blending hot liquids.
Serve with a nice crusty bread and salad for a filling and nutritious meatless meal.
Optionally you may wish to top each bowl with 1 teaspoon heavy whipping cream to add just a smooth touch to the palate.
Recipe by Crock-Pot Ladies at http://crockpotladies.com/crockpot-acorn-squash-soup-meatless-monday/