To start making the soup, fry the diced onion in a bit of oil until they are transparent.
Add the onions, chicken broth, butternut squash, tomato paste, and garlic into your slow cooker.
Fry your bacon on the stovetop until it's nice and crispy. Stick it in the fridge for a few moments to cool before dicing. After you've finished cutting the bacon, add it to your slow cooker.
Rinse the beans well and add them in last. Give everything a big stir until the ingredients are combined and set your slow cooker on low.
Cook for about 6 to 8 hours until the beans are soft and cooked through.
This recipe makes enough to serve 6 and possibly have leftovers since it's a very hearty soup. We are able to enjoy this as a meal for all 4 of us and then have leftovers for lunches the next 2 days after making it. I love soup leftovers!