Mary E. Herr Three Rivers, MI

Prep. Time: 15 Minutes
Cooking Time: 3–4 Hours

Ingredients

  • 1 cup chopped onions
  • 1 Tbsp. olive oil
  • ½ tsp. ground cumin
  • ¼ tsp. salt
  • ¼ tsp. cinnamon
  • 1 garlic clove, minced
  • 3 cups peeled butternut squash, cut into ¾-inch cubes
  • cups chicken broth
  • 19-oz. can cannellini beans, drained
  • 14½-oz. can diced tomatoes, undrained
  • 1 Tbsp. chopped fresh cilantro

Ideal Slow Cooker Size: 4-Quart

Method

  1. Combine all ingredients in slow cooker.
  2. Cover. Cook on High 1 hour. Reduce heat to Low and heat 2–3 hours.

Variations

  1. Beans can be pureed in blender and added during the last hour.
  2. Eight ounces dried beans can be soaked overnight, cooked until soft, and used in place of canned beans.

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