What could be more comforting in cool weather than butternut squash soup patiently simmering away in the slow cooker? Our vegan recipe calls for a 4-hour cooking session for the squash, red pepper, carrots, onion, and a bit of cumin and maple syrup in vegetable broth. What you end up with is something nourishing and complex-tasting, the perfect centerpiece for a Sunday supper with the family. The roasted chickpea garnish adds texture and a nutritional boost.
For more, see our crockpot chicken soup recipe.