Butternut Squash & Chickpea Soup [Recipe]
Prep time
Cook time
Total time
Serves: 4-6
  • 2 cups butternut squash, frozen, or raw (peeled and seeded of course)
  • 1-14 oz can chickpeas, rinsed
  • 1-14 oz can organic crushed tomatoes (diced or stewed works fine too)
  • 1 cup bell pepper strips (fresh or frozen works fine)
  • 2 cloves garlic, minced
  • 1 Tbs Better than Bouillon chicken-less flavor – or omit and use broth instead of water
  • 5 cups filtered water
  • 1 Tbs port wine
  • ½ cup sautéed mushrooms
  • 1 tsp. marjoram
  • 1 Tbs Italian seasoning blend
  1. The night before: Peel, seed, and chop the butternut squash. Slice mushrooms, mince garlic and chop green peppers.
  2. In the morning: Throw everything into your slow cooker and cook for 6 – 8 hours on low.
  3. Taste and add more herbs or port wine. Puree with an immersion blender and serve.
Recipe by Maryann Jacobsen at https://maryannjacobsen.com/family-dinners-butternut-squash-chickpea-soup/