Prep lightly coat slow cooker with grape seed oil.
Cook stir-fry: squash, mushrooms, bell pepper, onions, garlic in a skillet over medium heat until onions are lightly browned and squash softens; do not overcook. Add to slow cooker.
Stir in tomatoes and next 5 ingredients. Cover and cook on HIGH 1 hour.
Notes
Having trouble finding Chayote squash? No problem, you can substitute with butternut squash. You can also use potatoes. Ladle UP! :)
Recipe by Taste of Yummy at https://www.tasteofyummy.com/spring-chickpea-soup/