Slow Cooker Chickpea Butternut Squash Soup

[Guest guest]

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 )

(http://healthyslowcooking.wordpress.com/2010/01/17/slow-cooker-chickpea-buttern\

ut-squash-soup/)

 

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.

 

Enjoy!

 

Kathy

http://healthyslowcooking.wordpress.com