This is a very good new soup recipe that I cooked for my retreat friends. I got it from the Fix It & Forget It Cookbook with a few modifications.
Winter Squash and White Bean Soup
1 cup chopped onions
1 T. olive oil
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. cinnamon
1 garlic clove, minced
3 cups peeled butternut squash, cut into bite-size cubes
3 cups chicken broth
1 can (~19 oz.) cannellini or navy beans, drained
1 can (~14 oz.) diced tomatoes, undrained
3 T. chopped fresh cilantro
Quarter and clean out the squash, then microwave a couple minutes to make it easy to remove the peel. Combine all ingredients except cilantro in slow cooker. Cover and cook on high ~3 hours. Stir in cilantro before serving.