Crockpot Butternut Squash

Ingredients:

* 1 butternut squash, about 2 pounds, peeled, seeded and diced
* 1 can (14-1/2-ounce) diced tomatoes, undrained
* 1 can (12 to 15-ounces) corn, drained, or 1 1/2 cups corn kernels
* 1/2 cup chopped onion
* 1 clove garlic, finely minced
* 1 sweet green bell pepper, cut in 1/2 inch pieces
* 1/2 cup chicken broth
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 tablespoon plus 2 teaspoons tomato paste

Preparation:
Combine all ingredients except tomato paste in slow-cooker. Cover and cook on LOW for 5 to 6 hours, until squash is tender. Remove 1/2 cup of the cooking liquid; blend with tomato paste. Stir tomato paste mixture into slow cooker. Cook 30 minutes longer or until mixture is slightly thickened and heated through. Serves 6.