Do you love Brussels sprouts but are looking for a new way to enjoy them? Not sure what to do with butternut squash? Looking for one more way to include the humble chickpea in your recipe rotation? Combine them all with some other veggies and some savory herbs, throw them in the crock pot and you end up with a rich, hearty, earthy Autumn Harvest Soup with a hint of sweetness. It is filling, and very nutrient dense! I have included some tips for making butternut squash easier to manage below but you could also look for the squash precut at the market which would save even more time! Try using the crock pot to cook your chickpeas and eliminate all of the salt!
I chopped all of the veggies the night before and stored them in a Ziploc bag in the fridge until the next morning.
in the morning I tossed the veggies in the pot with the rest of the ingredients and let the crock pot do its magic for the next 7 hours or so while I was at work.
I came home to this for dinner! I finished off the soup by adding some apple cider vinegar at the end and garnished with toasted pecans. 😋🍴
The recipe and some tips for squash wrangling are below! Hope you enjoy!
Cut off the top and bottom. Place on a towel and microwave for 3-4 minutes.
Let the squash cool for a minute and then peel with a vegetable peeler... the skin will come off much easier now. 😀 Cut the squash open and scoop out the pulp and seeds. Consider toasting the seeds for a snack later! Slice or chop the squash to suit your recipe.
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