Acorn Squash Soup - Easy

Roast or microwave the acorn squash until tender. Scoop out the meat into a bowl, set it aside. Make the soup: 1) In a soup pot, melt the butter over medium-high heat, add the onion and celery, and sauté until the onions are translucent, for about 3 minutes. 2) Add the flour and spices to the veggies and stir to combine. Cook to toast the spices and the flour while stirring, for about 1 minute. Add the broth and milk and bring the mixture to a simmering boil. 3) Add the acorn squash meat to the soup, stir to combine, reduce the heat to medium-low, cover with a lid, and cook for 10 minutes.