I have been all about using the crock pot lately. In fact, the night we had friends over for board games, dessert, and mulled cider, I cooked soup in the crock pot, poured it into the Dutch over to simmer until we were ready to eat, cleaned out the crock pot, and turned it right back on again for the cider! Looking for new and interesting recipes, I happened across this one for an easy winter soup.
Overall, I was pleased with it. The soup had a nice sweetness to it, probably from the squash and cinnamon, and the cumin lent it some characteristic earthiness and warm aromas. It was a tasty recipe, though it’s not really a main-dish soup. We had fried-Christmas-ham sandwiches, which rounded it out to make it a nice winter meal. I would make a couple changes next time, including cubing the squash a bit smaller and adding some spinach for a different flavor, some color, and a little added heartiness.
And so, I will leave you with the recipe, and with a question, if you’re reading this. Are there any tips for cutting into hard vegetables, like sweet potatoes or butternut squashes? I always struggle trying to cut them into reasonably-sized pieces because they are not only large and unwieldy, but also a very hard texture. Suggestions?
Winter Squash and White Bean Stew
From Fix-It and Forget-It Cookbook
1 cup chopped onions
1 Tbsp olive oil
1/2 tsp group cumin
1/4 tsp salt
1/4 tsp ground cinnamon
1 garlic clove, minced
3 cups butternut squash, peeled and cut into 3/4 inch cubes
1 1/2 cups chicken broth
19-oz can cannellini beans, drained
14.5-oz can diced tomatoes, undrained
1 Tbsp. chopped fresh cilantro
Combine all ingredients in slow cooker. Cover. Cook on High 1 hour.
Reduce heat to Low and heat 2-3 hours.