Recipe 153.
                                                             Acorn Squash Soup
 1 Acorn Squash; cut in half and cleaned out.
2 Tablespoons Butter.
1/2 Cup Brown Sugar Truvia or Splenda.
3-4 Boxes Low Sodium Vegetable or Chicken Broth.
Water to fill Crock-Pot about 3/4 or so full.
Salt or Salt Substitute to taste.
Pepper to taste.

Score the Squash into cubes and scoop out of peel.
Put the Squash and all of the other ingredients into the Crock-Pot.
Stir gently.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Mash gently when done to make it smooth.