Cut squash in half, remove seeds, spray with non fat cooking spray, and cook cut face down on a foil lined pan for 40 minutes. Once the squash is removed from the oven - place evoo, onion, carrot, and celery (all chopped), in a pan over medium heat. Cook for 10 - 15 minutes until onions are slightly golden brown. Chunk the squash and add to pan. Add in 6 cups of your broth of choice - vegetable or chicken works fine. Beef would add a new flavor so go for it! Add in rosemary. Bring to a boil, reduce heat to low, cover, and simmer for 40 minutes. Serve as is or use an immersion blended (that is was I did) to get the soup to a creamy perfection!