butternut squash soup

adapted from Barefoot Contessa-- a great way to use leftover squash


serves 4 as main course
in crockpot:
2 c. yellow onions (dried= ok)
1 15-oz can of pumpkin (alt. one bag of frozen vegetables featuring squash)
1 1/2 pound butternut squash (I used cooked leftover maple-baked squash)
3 c. chicken stock
2 t. salt
1/2 t. black pepper
1 c. half-and-half
grated grueyere cheese for garnish

Cook all but half-and-half and cheese in crockpot for 2-3 hours.
Just before serving, add half-and-half and heat slowly.
option: add in cooked tortellini!