Vegan Winter Veggie Ragout

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!