Butternut Squash Chickpea Soup - A Healthy Crockpot Recipe

I like soup year-round, but with the cooler temps that come with fall I start craving it.  I've been making this soup for almost a year now, and it's quickly become one of my favorite healthier soup options.  I clipped it from the newspaper, and made a few modifications.  I especially love that it is crockpot friendly (although I have made it on the stovetop before too). 

Ingredients:
1 medium onion, chopped
3 cloves garlic, minced
2 - 2 1/2 lbs. butternut squash, peeled and cut into chunks
1 15 oz. can diced tomatoes, drained
1 16 oz. can chickpeas, rinsed
1/2 tsp. coarse salt
1/2 tsp. pepper
5 cups water
2 chicken boullion cubes
2 tbsp. butter

In a slow cooker, combine onions, garlic, squash, tomatoes, chickpeas, salt, and pepper.  Add boullion and water.  Cover and cook on high 4 hours OR on low 8 hours until squash is very soft and falling apart.  Use a potato masher to further mush up chunks and get a thick soup consistency.  Add butter, serve hot.  Makes about 6 servings, for 175 calories per serving.

This soup goes wonderfully with a crusty loaf of bread and a fresh side salad.  Enjoy it!

Readers, what is your favorite soup?