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I always see recipes for Butternut Squash soup, usually pureed and usually with cream that doesn’t agree with my little boy’s stomach.  So when my friend Ruthie gave me this recipe it seemed like a refreshing change.  Though I confess when I started making it, I was a bit nervous about the outcome-for me or for the rest of the family!

Well, they each took a tentative bite, and then another, and then finished off their bowls, and then asked for seconds!  It’s delicious and it’s SO easy. This is our second time making it in two weeks. No roasting or pureeing and it all goes into the crockpot. Cutting up the squash is the longest step and you can always do that the night before.  Matt and the kids enjoyed it with a dollop of sour cream.

The Recipe

• 1 cup onion, chopped
• 1 tbs olive oil
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp cinammon
• 1 garlic clove, minced
• 3 cups Butternut Squash, cubes
• 1 1/2 cups chicken broth
• 19 oz can cannellini beans, drained
• 14 oz can diced tomatoes
• 1 tbs chopped cilantro

Combine in slow cooker.  Cook on high for one hour, then low for 2-3 hours.

Aimee’s notes: I didn’t have onion on hand either time I made the recipe, it still turned out fine.  I used great northern beans instead of cannellini and dried cilantro instead of fresh-thought I’m sure fresh will be great when I have it growing in the yard next summer.