Kathy from Healthy Slow Cooking submitted this recipe for Butternut Squash & Chickpea soup. Check out her site, it is full of healthy, vegetarian slow cooker meals.
She says this soup is perfect for picky eaters because it’s served pureed. I know my 3-year old runs from chunks of anything so we’ll give it a try. To make this recipe even easier you could use squash already cut up.
Have a great weekend!
Prep time: 15 minutes
Cooking Time: 6 – 8 hours
-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 Tb Better than Bouillon chicken-less flavor – or omit and use broth instead of water
-5 cups filtered water
-1 Tb port wine
-1/2 cup sautéed mushrooms
-1 tsp. marjoram
-1 Tb Italian seasoning blend
The night before: Peel, seed, and chop the butternut squash. Slice mushrooms, mince garlic and chop green peppers.
In the morning: Throw everything into your slow cooker and cook for 6 – 8 hours on low. Taste and add more herbs or port wine. Puree with an immersion blender and serve. For more details on this recipe see the original!