Recipe #127.
                                               Roasted Acorn Squash Soup.

1-2 Acorn Squash; peeled, cut in half, cleaned out and cut into small cubes.
1/2 Onion; chopped.
2-3 Cans Reduced Sodium and Fat Chicken Stock.
Enough Water to fill the Crock-pot about 3/4 or so full.
Salt or Salt Substitute to taste.
Pepper to taste.
Olive Oil for Roasting.
Olive Oil Spray.

Spray a Baking Sheet with the Olive Oil Spray.
Place the cubed Squash and Onion on the Baking Sheet.
Drizzle Olive Oil over the top of the Squash.
Season the Squash well.
Roast in a 400 degree oven for about 30-45 minutes.
Put the Squash and Onion into the Crock-Pot.
Add in all of the other ingredients.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Blend if you like or serve chunky.