Slow Cooker Squash Soup

Slow Cooker Squash Soup

slow cooker squash soup Slow Cooker Squash Soup Slow Cooker Squash Soup

slow cooker squash soup Slow Cooker Squash Soup Slow Cooker Squash Soup
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Slow Cooker Squash Soup
This soup is healthy, satisfying, and unique. Pair with fresh crusty rolls and a tossed salad, and dinner is served!
Print Recipe
Slow Cooker Squash Soup
This soup is healthy, satisfying, and unique. Pair with fresh crusty rolls and a tossed salad, and dinner is served!
slow cooker squash soup Slow Cooker Squash Soup Slow Cooker Squash Soup
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Ingredients
  • 3 tbs extra virgin olive oil
  • 1 medium onion thinly sliced
  • 2 clove garlic sliced
  • 2 tbs tomato paste
  • 1/4 tsp red pepper flake
  • 7 1/2 c cold water divided
  • 1 1/2 c dry garbanzo beans rinsed
  • 1 lb butternut squash peeled seeded, adn cut into large pieces
  • 1 leaves bunch swiss chardand stems separated adn roughly chopped
  • 1 piece Parmesan cheese rind plus grated Parmesan for topping
  • 2 tsp kosher salt
  • freshly ground black pepper to taste
  • 6 slice cooked bacon crumbled
  • crusty bread for serving
  • lemon wedges for serving
Servings:
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Ingredients
  • 3 tbs extra virgin olive oil
  • 1 medium onion thinly sliced
  • 2 clove garlic sliced
  • 2 tbs tomato paste
  • 1/4 tsp red pepper flake
  • 7 1/2 c cold water divided
  • 1 1/2 c dry garbanzo beans rinsed
  • 1 lb butternut squash peeled seeded, adn cut into large pieces
  • 1 leaves bunch swiss chardand stems separated adn roughly chopped
  • 1 piece Parmesan cheese rind plus grated Parmesan for topping
  • 2 tsp kosher salt
  • freshly ground black pepper to taste
  • 6 slice cooked bacon crumbled
  • crusty bread for serving
  • lemon wedges for serving
Servings:
Units:
Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, approximately 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in Β½ cup of water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
  2. Add garbanzo beans, squash, chard stems (not the leaves), Parmesan rind, salt, pepper, and 7 cups water to the slow cooker. Stir, then cover and cook on low for 8 hours.
  3. Just before serving, lift cooker lid and stir in the chard leaves and crumbled bacon bits; cover and continue cooking 10 more minutes. Season with more salt and pepper, if desired, and stir to break up the squash. Discard the Parmesan rind. Ladle the soup into bowls; top with the grated Parmesan cheese. Serve with bread and lemon wedges.
Recipe Notes

from the kitchen of:
Cherie Stapp

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