How to Make It
Combine all ingredients in an electric slow cooker. Cover and cook on low for 8 hours or until squash is tender.
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.
For a vegan-friendly Instant Pot version of this flavorful curried squash soup, we simply swapped the chicken broth for vegetable stock (and skipped the sour cream garnish); and rather than using the slow cooker, we prepared the soup in the Instant Pot, setting it on high pressure for 6 minutes, otherwise following the recipe as written.