Preheat your oven to 400°F (200°C).

Slice the acorn squash in half, scoop out the seeds, rub with olive oil, and sprinkle with salt. Roast for 30-40 minutes until tender.

In a Dutch oven, heat remaining olive oil and sauté onions, carrots, and celery for 5-7 minutes until softened.

Add minced garlic and cook for an additional minute until fragrant.

Pour in vegetable stock and add herbs. Simmer for 15 minutes.

Remove herbs, add roasted squash, and blend until smooth.

Stir in half and half cream, and reheat gently if needed before serving.