This looks a real treat if served in a personal sized accorn squash. When cooking them just make sure that they don't overcook and become mushy. Cut off the bottom just enough so that they will stand up, cut off the "lids" and clean out all the seeds, if the squash is a bit larger use half of it, and bake till done before putting the soup into them. Buying pre-cubed squash for the soup is a real time saver. Presoaking time for beans not included.