Butternut squash is a beautiful thing. The fact you can buy it already cut up in the produce section (or freezer) at your local grocer makes it even better. While it’s not hard to do it yourself, you may find yourself eating more of it when it’s so easy.
You can prepare one from scratch and freeze the leftovers for your next dish. Plus, like other veggies, it’s much cheaper to cut it up yourself. Cut the squash in half lengthwise, scrape out the seeds, and use a potato peeler to remove the skin. Once you have a flat side (from cutting it in half) it’s a breeze to peel.
This is a perfect soup for picky eaters. They can’t see the offending veggies and the flavors in the soup meld together so they can’t single a flavor out.
Slow Cooker Chickpea Butternut Squash Soup (gluten-Free )
- 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.