Step 1

Place wedges of squash into a 6-quart or larger slow cooker.

Step 2

Add vegetable broth, onion, garlic, thyme and rosemary.

Step 3

Cover and cook on LOW for 4 to 6 hours or until squash is tender.

Step 4

Fish squash wedges out of slow cooker and place on a plate and set aside to cool to the touch.

Step 5

Once squash is cool enough to handle, use a spoon to scoop the flesh out of the skin and add the flesh back into the slow cooker.

Step 6

Recover and cook an additional 20 to 30 minutes on LOW until the squash is warmed back up.

Step 7

Puree the soup in the slow cooker with a hand-held immersion blender. Additionally, you can purée in a regular blender, being careful while blending hot liquids.