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Ingredients:
- 1 butternut squash, about 2 pounds, peeled, seeded and diced
- 1 can (14-1/2-ounce) diced tomatoes, undrained
- 1 can (12 to 15-ounces) corn, drained, or 1 1/2 cups corn kernels
- 1/2 cup chopped onion
- 1 clove garlic, finely minced
- 1 sweet green bell pepper, cut in 1/2 inch pieces
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon plus 2 teaspoons tomato paste
Preparation:
Combine all ingredients except tomato paste in slow-cooker. Cover and
cook on LOW for 5 to 6 hours, until squash is tender. Remove 1/2 cup of the
cooking liquid; blend with tomato paste. Stir tomato paste mixture into slow cooker. Cook
30 minutes longer or until mixture is slightly thickened and heated through.
Serves 6.
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