Slow Cooker Butternut Squash Harvest Soup
Ingredients
- 2 cups of butternut squash, peeled, cut into half inch pieces
- 2 cups zucchini, cut into pieces (from 1 large zucchini)
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 can great northern beans drained and rinsed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow onion diced
- 1 can (15oz) petite diced tomatoes
- 6 cloves garlic, minced
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1 teaspoon salt (or add to taste)
- 1/2 cup Silk heavy whipping cream
Preparation
Place all chili ingredients except the heavy cream in the slow cooker, mix, and cook on low for 3.5 hours or until butternut squash is tender
Add in Silk heavy whipping cream, cover slow cooker, and set on high for another 30 minutes to thicken the soup
Serve with desired toppings and enjoy
