Cream of Butternut Squash & Tomato Soup

I used to make soup every week but these days it's a lot less often, I'm not sure why as it's easy to make and everyone (even Jack) loves it. I had a butternut squash to use up but with the addition of the tomatoes I could fool Jack into thinking it was cream of tomato soup, which he has no problem eating. I had no intention of blogging this recipe but after my husband said it was quite possibly the best soup he'd ever eaten (I think he said that last time too) I thought I would share it, although the quantities are a bit of guesswork.

Large butternut squash, peeled, de-seeded & cubed
2 cans of chopped tomatoes
onion, chopped
2 garlic cloves, roughly chopped
dried Rosemary
2 tbsp tomato puree
water - I filled an empty can up twice
200ml double cream (I am sure about this quantity as it was what was left over out of a tub of 600ml cream after I'd made my Pavlova)

• Throw everything (except the cream) in the slow cooker & cook on high for 5 hours (or until squash is tender)
• Add the cream
• Whizz to a puree with a hand blender, adding more water until it's the desired consistency
• Add salt & pepper to taste

Serve with fresh homemade (breadmaker) bread