Navy Quinoa Crockpot Soup
1 acorn squash (about 1 1/2 lb)
1 1/2 c dried navy beans
1 c quinoa
7 c water
1 T each dried rosemary, oregano and dill seed
1 tsp salt
1 tsp ground black pepper
Olive oil and sea salt, for topping
Croutons or crackers, for topping (optional)
Peel and dice the acorn squash. Combine all ingredients (except the olive oil and sea salt) in a crockpot and cook on low for 7-10 hours.
Before serving, use an immersion blender or regular blender to puree about half the soup. This step is optional, but makes the soup thick and creamy.
Top with a swirl of olive oil and sprinkle of sea salt. Top with crackers or croutons, if desired.