Acorn Squash Soup Recipe 
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Acorn Squash Soup

1 acorn squash, about the size of a large softball, unpeeled, scrubbed on outside and cut into fourths
1/2 cup dried white beans, soaked overnight
2 stalks celery, chopped
1 cup onion, chopped
3 cloves garlic, minced
3 vegetable bouillon/broth cubes
fresh ground pepper to taste
parsley sprigs and carrot curls for garnish
3 cups water

Rinse beans and put in large pot with 3 cups water. Add celery, onion, garlic and bouillon, bring to boil and then turn down to low: cover pot. Fill another large pot with water and bring to a boil. Put the acorn squash in the boiling water and boil for about 10 to 15 minutes or until a fork poked into the inside feels like poking a well done baked potato. Remove the squash and sit aside to cool. Once the squash is cool enough to handle, scoop out the insides, remove seeds and puree in a blender or food processor. After the squash is pureed, add it to the bean mixture. Finish cooking soup so that an hour has passed from when the beans started cooking. If the soup is too watery for your taste, cook without the lid on for a while, or puree about a third of the batch; beans, onions, celery, garlic and all and then add the pureed ingredients back to the original batch. Season to taste with pepper. Garnish with a sprig of parsley and a carrot curl.

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