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Recipes for 1/8/21


ENTRÉE (Main Course)

Butternut Squash and White Bean Soup

This hearty and flavorful soup, filled with squash, beans, and chickpeas, was made for warming up chilly fall evenings.



PREP TIME:0 hours 20 mins

TOTAL TIME:3 hours 20 mins


1 tsp. ground coriander

1 piece fresh ginger

kosher salt


1 small onion

1 small Butternut Squash

2 clove garlic

6 sprig fresh thyme

1/2 c. couscous

1/4 c. dried apricots

1/4 c. roasted pistachios

1 scallion

1/4 c. fresh flat-leaf parsley

1 can cannellini beans

1 can chickpeas


In a 5- to 6-quart slow cooker, whisk together the coriander, ginger, 2 cups water, 1 teaspoon salt and 1/2 teaspoon pepper. Add the onion, squash, garlic, and thyme and cook, covered, until the squash is tender, 3 hours on high or 5 hours on low.

Twenty minutes before serving, place the couscous in a medium bowl. Add 1 1/4 cups hot tap water, cover and let sit for 15 minutes. Fluff with a fork and fold in the apricots, pistachios, scallion, parsley, and 1/4 teaspoon each salt and pepper.

In a medium bowl, mash half the cannellini beans with a fork until fairly smooth. If the slow cooker is on low, turn it to high and stir in the mashed beans, then add the remaining beans and chickpeas and cook until heated through, about 3 minutes. Ladle the soup into bowls and top with the couscous mixture.

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