White Bean & Butternut Squash Soup
- 1 teaspoons ground coriander
- 1 root of fresh ginger
- Kosher salt
- 1 small onion, diced
- 1 small butternut squash, cubed
- 2 cloves garlic
- 6 sprigs fresh thyme
- ½ cup couscous
- ¼ cup dried apricots
- ¼ cup roasted pistachios
- 1 scallion¼ cup fresh parsley
- 1 14-ounce can cannellini beans
- 1 14-ounce can chickpeas
Whisk together the ginger, coriander, water, salt, and pepper in a 6-quart or bigger slow cooker. Add the onion, squash, garlic, and the thyme. Place the lid on the slow cooker, and cook covered for 5 hours on high or 3 hours or low, or until the squash is tender.
Place the couscous in a bowl around 20 minutes prior to serving. Add in 1 ¼ cups hot water, cover the bowl, and allow it to sit for around 15 minutes. Use a fork to fluff, and then fold in the parsley, scallion, pistachios, apricots, salt and pepper. In another bowl, mash the beans until smooth. Turn the slow cooker to its high setting, and stir in the beans and the chickpeas. Heat for around 3 minutes, and then ladle the soup into serving bowls. Top the soup with the couscous.