Squash and Roasted Garlic Soup

1 Butternut, peeled and sliced thinly
2 Acorn or Sweet Dumpling squash, halved
1 head of garlic
2 Bosc pears, peeled and chopped
Olive oil
2 onions, chopped
4 stalks of celery, chopped
4 cups stock
1-2 T of garam masala
salt
pepper
 
1. Preheat your oven to 375. Slice open and scoop out your acorn or Sweet Dumpling squash. Place them face down on a cookie sheet. Slice the top off of your head of garlic, so that all cloves are slightly exposed. Drizzle with olive oil. Wrap tightly in aluminum foil. Place on the cookie sheet, next to the squash. Place the cooking sheet in the oven for 30 minutes.
 
2. Meanwhile, chop and saute your onions and celery with a pinch of salt in a pan on medium heat. Cook and stir until softened.
 
3. To prep your acorn squash and to give your flat surfaces to work with, remove the bottom bulb of the butternut squash from the long end. Chop both pieces in half. Scoop out the seeds, peel all pieces. Slice each thinly in half moons.
 
4. Peel and chop your pears. Add these, your butternut squash, spices, stock and the sauteed onion-celery mixture to your crock-pot. When the acorn/sweet dumpling squash has completed cooking and cooled enough to touch, scoop out the flesh and add it to the pot. Squeeze out the cloves of your now roasted garlic into the pot as well. Combine.
 
5. Cover and cook on low for 7-8 hrs, on high for 4-5 hrs.
 
6. When your cooking time is complete, blend with a stick blender or food processor. Mash with a potato masher for a chunkier texture. Serve with a hearty bread and a crisp salad or sauteed garlicky greens and beans.