I'm visiting a relative who I like to do some cooking for while I'm visiting. Usually leave a couple batches of soup. It's actually a bit warm here so rather than baking some winter squash I'm wondering if I could do them in the slow cooker. I would think I would cut the squash in half or quarters, seed it, then leave the skin. I'm making a soup so maybe add a little liquid (1-2 cups). What do you slow cooker experts think?