Crockpot to the rescue! This colorful soup is so flavorful and delicious, and is so simple a 3 year old could make it. Make this before work (Cook on a lower heat) and come home to dinner already ready, or throw it all in the pot a couple hours before dinner and finally make dinner easy on yourself!
1.5 pound butternut squash, peeled and cut into cubes
2 Tbs grapeseed oil
1 1/2 Tbs garlic, minced
1 onion, chopped
1 bulb fennel, cut into inch pieces
1 red pepper, chopped
1/2 cup white wine
1 can white kidney beans
2 cup vegetable broth
1 1/2 cup water
1/2 cup sun dried tomatoes, chopped
1 bunch of rainbow chard leaves, de-stemed
1 Tbs oregano
1 Tbs fresh sage, chopped
Throw all of the ingredients into a crock pot, cook on high for about 3-4 hours, or until squash is soft. Serve & devour!
