You can use any kind of winter squash here—red kuri, kabocha, pie pumpkin, Hubbard, acorn—or a combination of several if you have stray pieces of larger squash in your fridge … they’ll each taste a bit different but they’ll all cook up about the same. Feel free to add a carrot or two, or sweet potato.
Put the squash in the slow cooker with the stock.
In a large skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add the onion and a pinch of salt and cook, stirring frequently, until wilted and golden at the edges, 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Scrape into the cooker. Pour
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