2 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.