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butternut squash stew

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Butternut Squash Stew


  • 1 can (28 ounces) crushed tomatoes
  • 1 quart vegetable broth
  • 1 cup water
  • 1 cup lentils
  • 1 medium butternut squash, peeled and chopped
  • 1 cup rainbow chard
  • 2 carrots, chopped
  • 1 small onion, chopped
  • 2 cloves garlic
  • 1 can white beans
  • 3 tsp garam masala


  1. Place all ingredients in slow cooker and cook on low heat for 10 hours.
  2. ENJOY!



About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

One response »

  1. looks yum!


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