Contributed by (Recipe adapted from “About.com: SouthernFood” at http://southernfood.about.com)

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Ingredients

1 Butternut squash, about 2 pounds, peeled, seeded and diced
1 can (12 to 15-ounces) Corn, drained, or 1 1/2 cups corn kernels
1 can (14 oz) diced Tomatoes, undrained
1 Tbs plus 2 tsp Tomato paste
1/2 C chopped Onion
1 clove Garlic, finely minced
1 Green bell pepper, cut in 1/2 inch pieces
1/2 C Veggie broth
1/2 tsp Salt
1/4 tsp Black pepper

Instructions

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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