Step 1

Pour broth in the bottom of a 6 quart slow cooker.

Step 2

Cut squash in halves, scoop out seeds with a spoon and pierce halves with a knife 5 or 6 times.

Step 3

Salt and pepper the inside of each half and place cut side down into broth.

Step 4

Cook on high for 4 hours.

Step 5

Carefully remove halves from slow cooker and cool for a few minutes. Then hold with a thick kitchen towel to scoop out squash . Throw away outer skin and return scooped out portion it to the slow cooker.

Step 6

Add cheeses and stir well.

Step 7

Replace lid and cook on high for 5-10 min or until cheese melts.

Step 8

Stir in heavy cream and taste for seasoning. Add additional salt and pepper if desired.