Preheat your oven to 400 degrees. Line a baking sheet with parchment paper and set it aside.

Cut your acorn squashes in half lengthwise (from stem to tip). Scoop out all of the pulp and seeds from the inner cavity and discard it (or put it in your compost!). Place the acorn squash halves onto your prepared baking sheet cup side up. Drizzle the flesh of each acorn squash half with olive oil and sprinkle it with a bit of salt. Place 2 sprigs of thyme onto each acorn squash half. Then, cut each rosemary sprig in half and add one to each of the squashes. Place the whole unpeeled bulb of garlic onto the tray, then place the tray in your preheated oven. Roast your squashes for 30-40 minutes until the flesh is very tender. 

Once you remove your squashes and garlic from the oven, allow them to sit until they are cool enough to handle. Scoop the flesh of the squashes out of the skin along with the herbs and add this to a blender. Cut the bottom of the bulb of garlic off and squeeze the roasted garlic cloves into the blender as well. Add the roasted tomatoes, vegetable broth, coconut milk, nutritional yeast, and maple syrup to the blender as well. Blend until the soup is very smooth, then taste it and add salt as needed. 

Pour the soup into a pot and heat it through before serving. If you like, you can garnish the soup with toasted pine nuts and some fresh thyme leaves. Don’t forget to add a piece of your favorite bread, too!