Place the onions, squash, tomatoes, chickpeas, 1 tbsp salt and pepper to taste in a large slow cooker. Add broth and the water. Cover and cook on high for 4 hours or low for 8 hours, until the squash is very soft and falling apart.
With a potato masher, crush or blend some of the vegetables and chickpeas to make chunky soup. Stir in butter and taste for seasonings. Add orzo and sprinkle with herbs.
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|Serving Size: 1 Serving (838g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 603 (51%)|
|Amt Per Serving||% DV|
|Total Fat 67g||89 %|
|Saturated Fat 20.3g||102 %|
|Monounsaturated Fat 26.7g|
|Polyunsanturated Fat 14g|
|Cholesterol 357.7mg||110 %|
|Sodium 316mg||11 %|
|Potassium 1549.9mg||41 %|
|Total Carbohydrate 57.5g||17 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 52.8g|
|Protein 85g||121 %|
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Calories per serving: 1182
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