Instructions
In a medium-sized slow cooker, combine ingredients. Cover and cook on low until squash is tender, 5-6 hours. Pureé soup using an immersion blender, or cool slightly and pureé soup in batches in a blender. Return to slow cooker and heat through. Garnish with cilantro and peanuts, if desired. Yields 8 servings or 1.5 quarts.
NOTE: For faster cooking, roast squash before adding to slow cooker. To roast, halve squash and place skin side down on a baking sheet. Cook in 350-degree oven for 60-70 minutes.
Recipe by Marvin Baker
Source
Recipe by Marvin Baker
