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Winter Squash and White Bean Stew

Makes 6 servings

1 cup chopped onions                                                3 cups peeled, butternut squash, cut into ¾-inch cubes

1 Tbsp. olive oil                                                          1 ½ cups chicken broth

½ tsp. ground cumin                                                19 oz can cannellini beans, drained

¼ tsp. salt                                                                   14 ½ oz can diced tomatoes, undrained

¼ tsp. cinnamon                                                         1 Tbsp. chopped fresh cilantro

1 garlic clove, minced

1.  Combine all ingredients in slow cooker.

2.  Cover.  Cook on High 1 hour.  Reduce heat to Low and heat 2-3 hours.

Variations:

1.  Beans can be pureed in blender and added during last hour.

2.  Eight ounces dried beans can be soaked overnight, cooked until soft, and used in place of canned beans.