Step 1

Combine butternut squash, onion, garlic, and vegetable stock on the slow cooker. Cover and cook on high for 2 hours or on low for 4 hours until squash is very tender.

Step 2

Transfer to a blender or use an immersion blender to blend until smooth.

Step 3

Stir in parmesan cheese, cover for another 5-10 minutes until cheese is melted. Stir in salt and pepper to taste and serve.