Winter Squash and White Bean Soup~Yummy

Recipe

Prep. Time: 15 minutes
Cooking Time: 3-4 hours
Ideal slow-cooker size: 4-qt.
Makes 6 servings
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
1½ cups vegetable broth
19-oz. cannellini beans, drained
14½ -oz. can diced tomatoes, undrained
1 Tbsp. chopped fresh cilantro
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 puréed 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.