Acorn Squash Soup

adapted from Koreafornian

Makes a good 8 servings

3 acorn squash, halved, seeds removed

2 carrots

1 Korean pear, peeled cored and chopped (I sprang for this, but think you could get away with a regular pear)

1 onion, peeling and chopped

1/2 tsp powdered ginger

1/2 tsp allspice

4 C chicken or vegetable broth

salt and pepper to taste

I also added a shot of cayenne pepper, which I really enjoyed

garnish with green onions if that's your thing

Note: Don't waste tons of time chopping since this is going in the crock pot. Just get things into big chunks. 

Another note: I did the squash in the oven, but if you're crunched for time (like if you work or plan to be gone for the day), you can put these flesh side down (cut in half with the seeds out) on a plate with just a wee bit of water and microwave until soft (between 5 and 10 minutes most likely). 

Preheat oven to 400. 

Cut squash in halft and scoop out seeds and stringy stuff. 

Lay on baking sheet (on parchment paper if you care about your sanity) cut side down and bake for 40-45 minutes. 

Scoop out insides and put in crock pot. 

Put other ingredients in crock pot and set on high for 4-5 hours. 

Use your immersion blender to blend. I don't have one so I let this cool a bit and put it in my regular blender (you'll probably need to do 2 batches. 

Warm again if necessary.

Eat. Then eat more. 

Posted by The Tasty Cheapskate: