Healthy Soups & Stews


Butternut Squash Soup in the Slow Cooker 

Makes: 8 servings 

Total preparation time: 6 hrs. 20 min. 

•1 lb. of butternut squash 
•1 med. diced onion 
•1 granny smith apple, peeled & sliced 
•½ lb. of carrots 
•3 c. of vegetable broth 
•1 t. each of salt and pepper 
•1 bay leaf 
•¼ t. of dried ground sage 
•1 can (13.5 oz.) of coconut milk 

Also needed: Immersion blender 

1.Peel and cube the apples, squash, and carrots. Toss into the cooker along 
with the onion, bay leaf, and broth. Secure the lid and cook six hours on the low setting. (The veggies should be softened.) 
1.Discard the leaf and add the contents to the blender. Puree until creamy. 
Pour it back into the cooker along with the milk, sage, salt, and pepper.  

1.Serve with some crusty bread or croutons.

Stews & Chilis

Chickpea and Sweet Potato Chili 

Makes: 8 servings 

Total preparation time: 10 ½ hours 

•1 large sweet potato 
•1 chopped chipotle pepper for spicy or 4 tbsp. adobo sauce (less spicy) 
•13.5 oz. canned tomato sauce 
•28 oz. canned diced tomatoes 
•2 cans (19 oz. each) chickpeas 
•2 carrots 
•2 medium onions 
•4 garlic cloves 
•2 t. chili powder 
•½ cup stock 
•1 t. of each: 
•Ground cumin 
•Juice of ½ lime 
•Cilantro leaves 
•Greek yogurt or sour cream 
•Tortilla chips 

Also needed: 5-quart slow cooker 


1.Peel and cut the potato into 1 ½ to 2-inch bits. Drain and rinse the chick- 
peas. Mince the carrots, onions, and mince the garlic. 
1.Add all the ingredients to the cooker and stir until they’re combined well. 
Place in the fridge until ready to cook.  

1.Cook the ingredients for eight to ten hours on low heat.