It's all good.: 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.

Please.

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.

Yep.

Fall.

Autumn.

~~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.