Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     butternut squash -- about 2 pounds,
                        peeled, seeded and diced
  1                     can(141/2ounce) tomatoes -- undrained
  1                     can(about 15ounces) corn -- drained
  1             Medium  onion -- coarsley chopped
  1              Clove  garlic -- minced well
  1                     green bell pepper -- seeded and cut into
  1                     canned green chili -- coarsely chopped
     1/2           Cup  chicken broth
     1/2      Teaspoon  salt
     1/4      Teaspoon  black pepper
  4 1/2      Teaspoons  tomato paste

Preparation:

Combine all ingredients except tomato paste in slow-cooker. Cover and cook on LOW 6 hours or until squash is tender. Remove about 1/4- cup cooking liquid and blend with tomato paste. Stir into slow-cooker. Cook 30 minutes or until mixture is slightly thickened and heated through.

Nutritional Information:

885 Calories (kcal); 3g Total Fat; (2% calories from fat); 23g Protein; 223g Carbohydrate; 0mg Cholesterol; 1716mg Sodium