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!
I first made this hearty, fall stew last year and absolutely loved it. After buying some nice-looking acorn squash at the market last week, I thought this stew would be best way to use it. While slow cooking for hours, the acorn squash and pork soften up and become very tender; while the dried apricots and raisins plump up with goodness. The sliced onions mixed with a bit of sweetness really add a unique flavor to this stew. This is one of my favorite slow cooker recipes.
(prep: 20 minutes/ cook: 3.5 or 7 hrs.) (makes 4 servings)
INGREDIENTS
·1 1/2 lb. boneless pork shoulder roast
·2 tbsp cooking oil
·1 1/2 lb. winter squash (Hubbard, butternut, or acorn) I love it with acorn squash!
·1 medium onion, sliced
·1/2 cup dried apricots
·2 tbsp raisins
·3 tbsp instant flour
·1 tbsp packed brown sugar
·3/4 tsp pumpkin pie spice
·1/4 tsp salt
·1 14 oz. can chicken broth
1 tbsp steak sauce (I used worcestershire sauce)
INSTRUCTIONS
·Trim fat from meat. Cut meat into 1 inch pieces. In large skillet, cook meat in hot oil over medium-high heat until brown.
Drain off fat.
·In slow cooker, combine squash, onion, apricots, and raisins. Add meat. Sprinkle with flour, brown sugar, pumpkin pie spice,
and salt. In medium bowl, combine broth and steak sauce; pour over meat.
·Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3.5 to 4 hours. Stir gently before serving.
Mangia!
