Hubbard Mushroom Soup

Okay so I had to share a fun soup I made tonight! I have a base cream soup recipe I vary so there's really no actual recipe for this, let me know if you have questions :)

I had a quart bag full of cooked (pureed, I think) Hubbard squash from last year that had been in the freezer. Threw that in the crock pot with about 2 cups milks (mixed with 2-3 T. flour to thicken as it cooked) 2-2.5 cups water, spices (dashes of chalula, salt, pepper, nutmeg, parsley, white sugar) and veggies (diced fresh mushrooms sauteed in minced garlic and butter and diced onions and celery sauteed in a bit of butter until translucent). Put on low and let it sit all day until about 1/2 hour before eating then added a few cheese ravioli (freezer from Costco) that needed to be used, not enough for a pasta meal. And a little shredded parmesan on top just before serving.

Oh my! It was tasty. I literally licked the crock pot putting the leftovers away and helped myself to a small tupperware container full instead of putting that one in the fridge, haha!