Spicy Acorn Squash and Bean Soup

Seasoned with a kick, this winter vegetable soup is sure to keep you warm through those
cool brisk months. Basically, all this recipe takes is you chopping and throwing everything in a slow cooker and letting it work its magic!

Spicy Acorn Squash and Bean Soup [Vegan, Gluten-Free]

Ingredients

• 4 medium white potatoes, skin on, cut into bite-size cubes
• 1/2 acorn squash, skin on, cut into bite-size cubes
• 1 medium yellow onion, chopped
• 1 can chickpeas, rinsed
• 1 can peas
• 1 can of Italian stewed tomatoes
• 2 large carrots, chopped into bite-sized pieces
• 1-2 hot peppers, finely chopped
• 4 cups vegetable stock
• Juice of 1 lime
• A handful of kale ribboned sliced
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Preparation

1. Toss all the ingredients except the kale and the lime juice into a slow cooker and set on high for 6-8 hours (depends on your slow cooker).
2. In the last half hour, remove a 1/4 of the soup and blitz in a blender. Pour it back into the soup to get a creamier consistency.
3. Add kale and lime juice and cook for the last half hour.
4. Serve and enjoy!

https://www.onegreenplanet.org/vegan-recipe/spicy-acorn-squash-bean-soup-gluten-free/