Vegan/Vegetarian Butternut Squash and Pumpkin "Mock" Risotto

We recently stocked up on soups and canned vegetables because my husband was dealing with some health issues that affected his swallowing ability.  Now that he is feeling much better, "mushed" food is no longer what he wants to eat.  This change in diet meant that I am left with a pantry full of soups and canned vegetables.  The penny-pincher in me just could not stand the thought of letting all of these foods go to waste because of infrequent use.  I thought long and hard on what I can cook quickly and be able to use up as many of the soups/cans as I can in one shot.  I then had an "Aha!" moment the other day when I came across a "mock" risotto recipe.  So I rummaged through my pantry and found the following ingredients:

1. 1 carton of organic low sodium butternut squash soup

2. 1 can of organic pumpkin puree (great fiber source)

3. 1 carton of organic low sodium no-chicken broth 

4. 1 box of Acini de pepe

Based on the ingredients I found, I decided to make my own version of the butternut squash and pumpkin "mock" risotto in the crock pot.  To my surprise, the "mock" risotto turned out REALLY good and we had enough left over for our lunch boxes!  I hope you and your family will be able to enjoy it too.  Bon appetit!

VEGAN/VEGETARIAN BUTTERNUT SQUASH & PUMPKIN "MOCK" RISOTTO

Prep time:  8-10 minutes 

Cook time: 5-6 hours

Ingredients:

1 carton of organic low sodium butternut squash soup

1 can of organic pumpkin puree

1 carton of organic low sodium no-chicken broth

1 box of acini de pepe

2 tbsp No salt added Italian seasoning

1 tbsp No salt added oregano

1.5 cup of frozen peas

2.5 cups of frozen spinach, chopped

Salt and pepper to taste

Vegetarian options:  Add parmesan cheese, shredded to taste or you can also add scrambled eggs

Directions:

1. Pour the butternut squash soup and no-chicken broth.

2. Stir in the pumpkin puree, acini de pepe, Italian seasoning, oregano, frozen peas, and frozen spinach.

3. Set the crockpot setting on low and let it cook for 5 to 6 hours.

4. Vegetarian options:  Add scrambled eggs into the crock pot at the last hour of the cooking or add parmesan cheese at the table.