Using a very sharp knife, make a large slit in the tops of both acorn squashes. Place in the microwave on high for 3 minutes, turning after a minute and a half. Alternate: Place in boiling water for 2 minutes. Carefully remove. Cut the squash in half, scoop out the seeds and pulp, and then cut into wedges about 1-inch thick. Cut off the skins, getting as close to the skin as you can. Once the skins and any remaining pulp are removed, cut the squash into cubes between 1-2 inches thick.

Place the cubed squash, chopped apples, carrot, onion, and garlic into the slow cooker, pour in chicken broth or water, then stir in the white pepper.

Set the slow cooker on HIGH and cook for 4-6 hours, or on LOW for 8 hours, until squash is completely tender. Using an immersion blender, puree until smooth. Stir in milk, ladle into bowls and garnish with parsley.