My CSA box is full of squash. No pumpkins (yet), just squash everywhere. That's okay, because I find that pumpkin is often too sweet for soup-- I don't want a soup that tastes like liquid pumpkin pie. For this soup I used acorn squash, which I roasted first to make them easier to peel. Then I threw all the ingredients into the slow cooker while I volunteered in my daughter's school, came home, whirred it with the immersion blender and voila, dinner is served.
In addition to being easy, this soup is also delicious-- the garlic, onions, and chicken broth make for a very savory taste-- that, combined with the absence of "warm" spices means this tastes nothing like pumpkin pie. The croutons are great too-- the sage adds an excellent flavor. My husband agreed-- another keeper, he said!
