(Slow Cooker) Winter Squash and Kale Soup

If you don’t love a good hearty bowl of soup in the winter… then I am at a loss for words. Soup is hands down my favourite meal when it’s cold outside, and this one is no exception — especially when you come home from a long day at work and the soup is sitting there, a smile on its face, its odour wafting through your home to welcome you back. But you can make this soup with or without a slow cooker! Hearty and chock-full of healthy veggies, I’ll be damned if you don’t go for seconds.

(Slow Cooker) Winter Squash and Kale Soup

1 medium onion
1 small acorn squash
1 large bunch green beans
1 medium bunch kale
5-6 carrots
1 can chickpeas, drained
1/2 can tomato paste
1 bouillon cube + water, or homemade vegetable broth (enough to cover all vegetables in the slow cooker)
olive oil
salt and freshly cracked pepper to taste

In the Slow Cooker

1. Place a small amount of olive oil in your slow cooker, turn it on to high and seal it closed to allow it to heat more quickly.

2. Peel and chop the onion. Add to the slow cooker and stir to coat with olive oil. Seal shut again.

3. While the onions are slowly cooking, wash, peel and chop the squash and carrots. Wash and chop the kale and green beans. Drain the chickpeas and rinse them until there is no brine left.

4. Once the onions have softened (it doesn’t have to be a lot, just to take the edge off their ‘spiciness’) add all of the remaining ingredients to the slow cooker, reduce the heat to low, and set the timer to cook the soup for 6-8 hours.

In a Regular Pot

Follow all of the above instructions, but instead of cooking it for hours, simply allow the soup to simmer on low heat for approximately 30-45 minutes. Check the tenderness of the squash to determine “doneness.” Serve hot hot hot!


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