Squash Harvest Soup

INGREDIENTS
· 1 1/2 lb. winter squash (Hubbard, butternut, or acorn), peeled and cut into 1 inch cubes
· 1 sweet potato, peeled and cut into 1 inch cubes
· 1 medium onion, sliced
· 1/2 cup dried apricots
· 2 tbsp. golden raisins
· 3 tbsp. of instant flour
· 1 tbsp. packed brown sugar
· 3/4 tsp. pumpkin pie spice
· 1/4 tsp. salt
· 2 cups of chicken broth
· 1 tsp. cooking oil
· 1 tbsp. steak sauce
· feta cheese for garnish

DIRECTIONS
· In sautee pan, heat oil just at medium heat and cook onions until tender.
· add onions to slow cooker
· combine squash, sweet potatoes, apricots and raisins
· sprinkle with flour, brown sugar, pumpkin pie spice, and salt
· in medium bowl, combine broth and steak sauce. pour over veggies in slow cooker
· cover and cook for either 7-8 hours on low or 3-4 hours on high-heat
· if you want a smooth soup, portion out and blend in blender
· serve with feta cheese and crusty bread.


This soup is all things Fall. The flavors are warm and earthy. Dried fruit and a bit of brown sugar add a sweet touch to this hearty medley. The feta cheese is a perfect match with the subtle sweetness.

Try this one out before the season's over.
Enjoy!