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butternut squash soup2 medium onions, chopped

2 pounds butternut, acorn or other winter squash, peeled and cut into chunks

1 cup tomatoes (fresh or canned), seeded and diced

1 16-ounce can chickpeas, rinsed

½ teaspoon coarse salt

½ teaspoon pepper

2 cups low-sodium or regular vegetable broth

3 cups water

2 tablespoons unsalted butter

Chopped fresh cilantro, mint or flat-leaf parsley

In a slow cooker, combine onions, squash, tomatoes, chickpeas, salt and pepper.  Add broth and water.  Cover and cook on high 4 hours or low 8 hours, or until squash is very soft and falling apart.  Blend with immersion blender for a chunky soup.  Add butter, serve hot and garnish with herbs.

Preparation time:  15 minutes

Makes 6 servings

Scicolone, M. The Mediterranean Slow Cooker, 2013.