Becky Luigart-Stayner
Yield
8 servings (serving size: 1 cup)

This make-ahead recipe keeps in the refrigerator for up to four days and up to two months in the freezer. For a main dish option, add cooked, diced chicken or turkey breast to the pot in the last 20 minutes of cooking. Serve garnished with a dollop of sour cream and chopped cilantro.

How to Make It

Step 1

Combine all ingredients in an electric slow cooker. Cover and cook on low for 8 hours or until squash is tender.

Step 2

Place half of squash mixture in a blender, and process until smooth. Pour pureed mixture into a large bowl. Repeat the procedure with remaining squash mixture.

Chef's Notes

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

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