Slow Cooked Acorn Squash and Garbanzo Bean Soup
Recipe by Corporate Chef Tom Fraker


2 tablespoons Extra Virgin Olive Oil
2 tablespoons Unsalted Butter
1 Melissa’s Perfect Sweet Onion, sliced thin
2 Carrots, ends trimmed; chopped
2 ribs Celery, ends trimmed; chopped
3 cloves Melissa’s Peeled Garlic, minced
2 Acorn Squash, peeled; seeded; cubed
Kosher Salt and Freshly Ground Pepper, to taste
6 cups Chicken Broth or Stock
10 oz. Mini San Marzano Tomatoes
1 Zucchini, ends trimmed; chopped
2 large Fresh Thyme Sprigs
2 packages Melissa’s Peeled & Steamed Garbanzo Beans

In a sauté pan, heat the olive oil and melt the butter.

Add the onion, carrots, celery and garlic and sauté for 3 minutes, stirring often.

Next add the squash, season with salt and pepper and sauté for 3 minutes longer.

Transfer the pan ingredients to the vessel of a slow cooker and add the rest of the ingredients except for the garbanzo beans.

Set the slow cooker on high and cook for 2 hours.

Next add the garbanzo beans and cook for an additional 30 minutes.

Serve and enjoy.

Makes about 4-6 servings.