Goodness knows I love the slow cooker. Every time I come home to a house full of delicious smells and dinner ready to eat, I’m in heaven. However, I never use it as much as I should. In my effort to better utilize this incredible tool, I came up with this soup that is perfect for warming up on a fall or winter night. Ingredients can be prepped the night before so, in the morning, you can just toss everything in the pot before you head out the door. Use it as a side dish/first course or as your main meal.
Slow-Cooker Butternut Squash and Chickpea Soup
makes 6-8 servings
1.5 cups dried chickpeas or approximately 2 cups cooked
1 medium onion, chopped
1 teaspoon coconut oil
1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
28 oz canned diced tomatoes
1 teaspoon cumin
1/2 teaspoon curry powder
1/2 teaspoon chili powder
1/2 teaspoon tumeric
1/2 teaspoon salt
1/2 tablespoon fresh ginger, minced or 1/2 teaspoon ground ginger
3-4 cloves garlic, minced
3 cups vegetable stock
The night before!
1. If using dried chickpeas, place in a bowl, cover with water, and soak overnight in refrigerator.
2. Heat coconut oil in small skillet over medium heat. Add onion and cook until browned. Remove from pan and refrigerate.
3. Prep all other ingredients, including chopping and measuring, and store accordingly overnight.
In the morning:
1. Add all ingredients to slow cooker and cook on low heat for 8-12 hrs, or until chickpeas are soft. Serve and enjoy!