Acorn squash, tomato, corn and black bean soup

If anyone can come up with a catchy name for this soup, please feel free to comment below.
This is about 1/4 mile down the road from my home

It is fall here in CT.  Well, not officially fall - that takes place on Monday - but there is a chill in the air and the leaves are starting to change colors.




 The precursor to winter.

Nope, not going there.

I love autumn.  I love the colors and the nip in the air.  It is a time to start making soups and applesauce.  It's lovely.

This soup was made mostly from stuff from my CSA share that is still going strong.  Have I mentioned how much I love the share?  Yes?  Good.  

Anyhow, this soup was a total experiment that turned out incredibly good.  I can see making it over and over.  Just need a catchy name.  If you make it, realize that all the measurements are simply suggestions.  Do what you want!  I think it would be good using butternut squash, too.  Hmmm.

Acorn Squash Tomato Corn and Black Bean Soup
really need that catchy name

2 acorn squash
1 Tablespoon canola oil
1 red bell pepper, seeded and chopped
1 large onion, chopped
2 cloves garlic, minced
1 Tablespoon chili powder
1 Tablespoon ground cumin
4 cups broth - vegetable, chicken or beef
1 (14.5 ounce) can black beans
4 cups chopped tomatoes, about 5 or 6 fresh OR 2 14.5 ounce cans
1 cup corn - fresh, cut off the cob or frozen
salt and pepper to taste (I used about 1 teaspoon of salt and 3 grinds of pepper)
shredded cheddar cheese (optional)

Heat oven to 350 degrees.  Half the squash and remove seeds.  Place halves, cut side down, on a baking sheet and bake for about 30 minutes or until the squash is soft.

In a large Dutch oven or saucepan heat oil over medium-high heat.  Add onion, bell pepper, and garlic.  Cook about 4 minutes or until the pepper and onion are tender, stirring occasionally.

Stir in the chili powder and cumin.

Scoop the squash out of the shells and add to the onion mix.
Add the tomatoes, beans and broth. 
Stir in the corn and salt and pepper.

Add the broth and simmer, uncovered, for about 15 minutes.

Top with grated cheese.  I served the soup with quesadillas.  Very yummy.