1 buttercup or other squash peeled and cut into bite-sized pieces
2 cups chicken broth
4 tomatoes (I used my frozen oven dried tomatoes, but you can substitute 1 can of tomatoes)
1 onion, diced
1/2 teaspoon cumin
1 teaspoon chipotle powder
Combine all in a slow cooker on low, cook for 5 hours our until squash is tender.