Winter Squash Soup

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2 packages (10 ounces each) frozen winter squash puree
1 cup chicken broth
1 cup chopped onion
1/8 teaspoon fresh ground black pepper
1/2 teaspoon salt, or to taste
1/2 teaspoon dried leaf thyme
1/4 teaspoon dried leaf sage
3/4 cup heavy cream
Sliced green onions, sour cream, or chopped fresh parsley, for garnish
Preparation:

Put frozen squash, chicken broth, onion, and seasonings in a 4 to 6-quart slow cooker. Cover and cook on LOW for 4 to 5 hours. Add cream and continue cooking for 15 minutes. Blend in small batches until smooth. Taste and adjust seasonings. Serve with a garnish of sliced green onions, sour cream, or chopped fresh parsley.
Makes about 1 quart of soup.

(I cooked it with water instead of broth and used a fresh acorn squash to make the puree myself.)

I thought it was good, though I cooked it on the stove. It was good, but I would defiantly use broth rather than straight water next time.)