Microwave squash for 3-4 minutes and let cool enough to handle (optional, but makes it easier to peel and cut)

Using a vegetable peeler or a knife, remove outer skin

Cut off each end and then cut in half width-wise

Cut each of those halves in half again lengthwise and remove all seeds

Cut in large 2-inch cubes/chunks and place in crock

Remove skin and ends from onion and cut into several large chunks, place in crock

Add remaining ingredients to slow cooker except for cream and pasta

Cook on high for 3-4 hours or low for 6-8 or until vegetables are very tender

Use either an immersion blender or very carefully transfer in batches to a blender and blend until smooth (you may need to add 2-4 tablespoons of additional broth or water to get to desired consistency)

Stir in cream

Add additional salt and pepper to taste and return to crock on high heat

Add pasta and let cook for 10-15 minutes or until tender