1. 1. Preheat the oven to 400°F (200°C).

2. 2. Cut the acorn squash in half, remove the seeds, and place them cut-side down on a baking sheet.

3. 3. Roast the squash in the oven for 45-50 minutes until tender.

4. 4. Scoop out the flesh of the squash and discard the skin.

5. 5. In a large pot, combine the roasted squash, 2% low-fat milk, and 1% milk.

6. 6. Bring the mixture to a simmer over medium heat, stirring occasionally.

7. 7. Use an immersion blender to puree the soup until smooth.

8. 8. Season with salt and pepper to taste.

9. 9. Serve hot and enjoy!