Experimenting with butternut squash

A butternut squash has been lurking in my fridge for a few weeks and this snowy weather has prompted me to use it.  

First I experimented with a sausage and butternut squash slow-cooker casserole.  I'm a bit of a handful-of-this and splash-of-that sort of cook so the quantities are vague but that's the joy of slow cooker casseroles.

So, brown 6-8 sausages and chop into chunks and put into the slow cooker.   Chop a couple of onions and sweat them then plonk them in the cooker as well.  Peel and cube about a third of a butternut squash and add that to the rest.  Add a large can of sweetcorn and about half a pint of stock then cook on high for 4 hours or until the squash is cooked and very soft.  This was OK but I think I may make a squash puree if/when I make this again

The rest of the squash went into soup.  Finely chop an onion and sweat it in a little olive oil in a saucepan.  Meanwhile peel and chop the remaining two thirds of the butternut and bung that in with the onions.  Peel and chop a potato and add that.  You could add half a teaspoon of chilli if the mood takes you and about half a pint of stock. Cook slowly for about a hour then check seasoning and blitz it.  More water or stock can be added if needed.  This was definitely the more successful recipe