Butternut Squash & Leek Stew
It’s February, and in Toronto the Farmer’s Markets are still selling squash and leeks that they’ve managed to store since harvesting them last autumn. I’ve been taking advantage of their availability to experiment with a butternut squash stew recipe I found on the blog, Pinch My Salt. I tried this soup the same day the author posted it, and I knew it was worth adapting for the slow cooker. The leeks were a last minute addition, to contrast the orange colour of the squash while adding a touch of sweetness.
When you decide to prepare this soup make sure to check out my tip for dicing squash. It will save you time and quite possibly your fingers!
Butternut Squash & Leek Stew
Prep:
20 minutes
Cook:
4 hours (low) or 2 hours (high)
Yield: 8-10 servings (prepared in 6.5 quart slow cooker)
- 6 cloves minced garlic
- 1 tsp grated lemon rind
- 2 tsp ground cumin
- 10 cups vegetable or chicken broth
- 2 tsp ground coriander
- 1 cup couscous
- 4 inch cinnamon stick
- 1⁄3 cup raisins (or other dried fruit)
- 4 cups diced butternut squash (1 medium squash, 3/4-inch dice)
- 1 cup finely chopped onion (1 medium)
- 2 cups diced leeks (2 leeks, cut in half lengthwise, then 1-inch dice)
- 4 cups peeled and quartered Roma tomatoes (or 8 canned whole tomatoes)
- 2 tbsp olive oil
- 3 tbsp lemon juice (1 lemon)
- 2 15-oz cans chick peas
Add the onions, leeks, squash and tomatoes to the slow cooker insert. Drizzle with olive oil and stir.
Add the chickpeas, garlic, spices, lemon juice, lemon rind and broth. Stir.
Cook on low setting for 4 hours, or high for 2 hours.
Remove the cinnamon stick.
Add the couscous and dried fruit. Stir. Cover and let sit for 10 minutes.
Garnish with freshly chopped cilantro and serve.
