Butternut Squash and White Bean Soup

 Total Time: 3 hours 20 minutes
Prep: 20 minutes
Level: Moderate
Serves: 4
Ingredients:
1 tsp. ground coriander
1 piece fresh ginger
kosher salt
Pepper
1 small onion
1 small butternut squash
2 clove garlic
6 sprig fresh thyme
½ c. couscous
¼ c. dried apricots
¼ c. roasted pistachios
1 scallion
¼ c. fresh flat-leaf parsley
1 can cannellini beans
1 can chickpeas
Directions:
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.
Tips & Techniques
Make Ahead: Freeze the soup (without the couscous) for up to 3 months. Thaw in the fridge overnight. Reheat, covered, in a saucepan over medium heat and prepare the couscous as directed.