1 butternut squash about 2 pounds peeled, seeded and diced
1 medium onion, coarsely chopped
1 clove garlic, minced
1 14 1/2 ounce can tomatoes, undrained
1 green bell pepper, seeded and cut into 1 inch pieces
1 15 ounce can whole kernel corn, drained
1 canned green chili, coarsely chopped
1/2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon plus 1 1/2 teaspoons tomato paste
Combine all ingredients except tomato paste in slow cooker. Cover and cook on low 6 hours or until squash is tender. Remove about 1/4 cup cooking liquid and blend with tomato paste. Stir into slow cooker. Cook 30 minutes or until mixture is slightly thickened and heated through. Serves 6 to 8.
Crockpot Index | Recipe Index | Home