Slow Cooker Tomato Acorn Squash Vegetable Soup

In a crockpot, add crushed tomatoes, beans, vegetables, broth, Italian seasoning, garlic powder, salt and pepper. Mix together.

Cut acorn squash in half lengthwise. Place into crockpot with each half face-down into the tomato mixture. Cook on high for 3 1/2 hours on high or 4 1/2 to 5 hours on low. (Be sure acorn squash is soft when fork or knife is inserted into skin.)

Remove acorn squash from crock pot after cooking. Allow to cool for 10 minutes, until cool enough to touch.

Scrape out squash flesh into blender. Puree until smooth. Return to crockpot and mix everything together.

Serve soup as is or with a sandwich or salad and enjoy!