Butternut Squash and White Bean Soup

1. 1

   In a 5- to 6-quart slow cooker, whisk together the coriander, ginger, 2 cups water, 1 teaspoon salt and 1/2 teaspoon pepper.

2. 2

   Add the onion, squash, garlic, and thyme and cook, covered, until the squash is tender, 3 hours on high or 5 hours on low.

3. 3

   Twenty minutes before serving, place the couscous in a medium bowl.

4. 4

   Add 1 1/4 cups hot tap water, cover and let sit for 15 minutes.

5. 5

   Fluff with a fork and fold in the apricots, pistachios, scallion, parsley, and 1/4 teaspoon each salt and pepper.

6. 6

   In a medium bowl, mash half the cannellini beans with a fork until fairly smooth.

7. 7

   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.

8. 8

   Ladle the soup into bowls and top with the couscous mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.