Autumn Acorn Squash Soup

Ingredients:                         

• 1 1/2 pounds cooked acorn squash , peeled and cut into 1-inch chunks
• 1 tsp onion powder
• 1 tablespoon butter
• 1 pinch sugar
• 1 tsp garlic powder
• 1 1/2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• Dash cayenne pepper
• 3 cups chicken broth, homemade or from a carton or can
• 1 1/2 cups half-and-half (or whole milk)
• Salt and pepper, to taste

 Directions:           

1. Heat saute pan to low and add butter, sugar, onion & garlic powder; cook until sugar melts and fragrant, about 1 mintue.                
2. Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute, 30 seconds to 1 minute longer.                
3. Pour all cooked ingredients from saute pan into the crock pot and add broth and squash; set to low for 8 hours.                
4. Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Pour in a little half-and-half, blend briefly, then add to the soup.)                
5. Return to crock pot (or a soup pot); add enough half-and-half so the mixture is soup-like, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish with sliced apples and pecans and serve.                

Serves 6