1 butternut squash - (abt 2 lbs) -- peeled, seeded, and diced
1 can tomatoes - (14 1/2 oz) -- undrained
1 can corn - (15 oz) -- drained
1 medium onion -- coarsley chopped
1 garlic clove -- minced well
1 green bell pepper -- seeded, and cut into 1" pieces
1 canned green chili -- coarsely chopped
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 tablespoon tomato paste -- plus
1 1/2 teaspoons tomato paste

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.

This recipe yields 6 to 8 servings.