Use an immersion blender to puree until creamy. (You could also transfer soup to a blender to puree that way.)
Enjoy immediately or save in the refrigerator or freezer for easy meals.
Serve garnished with pepitas (raw pumpkin seeds), chopped parsley, and slivered Hakurei Turnips (salad turnips).
Any type of winter squash can be used: butternut, acorn, delicata, buttercup. It should equal about 4 cups of squash.
Instead of peeling and cubing squash, cut squash in half and remove seeds, then place cut side down on baking sheet and roast in oven at 375°F for 25 minutes. Once roasted, carefully scoop out flesh and add to slow cooker, following instructions as above.