- 1 butternut squash, cut and peeled (or substitute another squash)
- 1 or 2 slivers of fresh ginger, peeled and cut from the root
- Collard greens (or substitute a bay leaf, parsley, scallions, kale, spinach, basil, whatever greens you like)
- 2 or 3 fresh tomatoes (or substitute canned tomatoes or some salsa)
Cook the butternut squash and ginger in the crockpot with some water to cover (or even a little less water) for about two hours or until squash starts to get soft. Add chopped tomatoes and greens. It’s ready when the greens are slightly cooked (not long!). If there’s excess water (I had enough to fill one mug), drink that in a cup: it’s a delicious broth!
I did buy the lentils later in the day, and so I made a lentil soup in my crockpot the next day. I’ll post a lentil soup recipe another time.