Serves 6.

3 large yellow squash, sliced

1 head broccoli, cut into pieces

1/2 cup vegetable broth

3 green onions, sliced

1 tsp. Creole seasoning

1 (10-3/4-oz.) cream of celery soup

1/2 cup light sour cream

1/4 cup blue cheese crumbles

1. Put sliced squash and cut broccoli into slow cooker. Pour vegetable broth over veggies.

2. Add in onions and sprinkle with seasoning. Mix cream of celery soup and sour cream together and spread over vegetables.

3. Cook on Low for 4 to 6 hours. Pierce with fork to check for tenderness.

4. Remove with slotted spoon and top with cheese crumbles.