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
Ingredients:
-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!
Print This Page
Want more easy and healthy recipes for your family? Subscribe to Raise Healthy Eaters to be alerted of new posts
