Squash Soup, slow cooker

Pair with fresh crusty rolls and a tossed salad and dinner is served!

Photo by Barb D.

PREP TIME

35

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

35

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3

    Tbsp extra-virgin olive oil

  • 1

    medium onion, thinly sliced

  • 2

    cloves garlic, sliced

  • 2

    Tbsp tomato paste

  • 1/4

    tsp red pepper flakes

  • 7-1/2

    cups water, divided

  • 1-1/2

    cups dry garbanzo beans, rinsed

  • 1

    pound butternut squash, peeled, seeded, and cut into large pieces

  • 1

    bunch Swiss chard, leaves and stems separated and roughly chopped

  • 1

    piece Parmesan cheese rind, plus grated Parmesan for topping

  • 2

    tsp kosher salt

  • Freshly ground pepper, to taste

  • 6

    slices cooked bacon, crumbled

  • Crusty bread and lemon wedges, for serving

Directions

1. Heat olive oil in large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, approximately 4-5 minutes. Stir in the tomato paste and red pepper flakes and cook for 1 minute. Stir in 1/2 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 for 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 grated Parmesan cheese. Serve with bread and lemon wedges.

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