3 pounds butternut squash, peeled and cut into cubes
1 onion, chopped
3 garlic cloves, minced
2 cups chicken or vegetable broth
1 tablespoon minced fresh thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
12 ounces uncooked rigatoni
1/4 cup heavy cream
Freshly grated Parmesan cheese, for serving
In the slow cooker, combine the squash, onion, garlic, broth, thyme, salt and pepper.
Cover and cook for 8 hours on low or for 4 hours or high.
Using an immersion blender or in batches in a countertop blender, puree the mixture until smooth. Add a bit of water, if needed, to get the desired consistency.
Return the pureed mixture to the slow cooker if necessary. Add the pasta, cover, and cook on high for about 45 minutes, until the pasta is al dente.
Just before serving, stir in the cream. Serve hot, topped with Parmesan cheese.