Butternut Squash and Leek Stew



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Source Fresh Slowcooking

Preparation Time


2 cups (2 leeks) leeks cut in half lengthwise, then 1-inch dice
1 cup (1 medium) onion finely chopped
4 cups Butternut squash diced
1/3 cup raisins (or other dried fruit)
4 inch cinnamon stick
1 cup couscous
2 tsp ground coriander
10 cups vegetable or chicken broth
2 tsp ground cumin
1 tsp lemon rind grated
6 cloves garlic minced
4 cups (or 8 canned whole tomatoes) roma tomatoes peeled and quartered
2 tbsp olive oil
3 tbsp lemon juice (1 lemon)
2 15-oz cans chick peas

1. Add the onions, leeks, squash and tomatoes to the slow cooker insert. Drizzle with olive oil and stir.

2. Add the chickpeas, garlic, spices, lemon juice, lemon rind and broth. Stir.

3. Cook on low setting for 4 hours, or high for 2 hours.

4. Remove the cinnamon stick.

5. Add the couscous and dried fruit. Stir. Cover and let sit for 10 minutes.

6. Garnish with freshly chopped cilantro and serve.


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