- In a skillet, sauté onion and garlic in butter over medium heat, stirring occasionally, until tender but not browned. Add the garlic and cook for two minutes longer. Spoon vegetables into slow cooker.
- Add squash, potatoes, chicken broth, sage, salt and pepper.
- Cover and cook on HIGH 4 hours or LOW 6 to 7 hours, or until the vegetables are soft when pierced with a fork.
- Let cool slightly, then puree soup in a blender or food processor.
Serves: 8 to 10
Test Kitchen Tip: For easy squash preparation, microwave for 2 minutes prior to cutting. Placing in the microwave will soften the rind, making cutting in half easier.