Curried Vegetable Soup
A crock pot is used to cook a mixture of butternut squash,

zucchini, eggplant, carrots and onion with tomato sauce,

stewed tomatoes and a little vegetable broth.
Golden raisins, cinnamon, and curry powder add flavor

and interest to the mixture.

Ingredients:
1 butternut squash, peeled, seeded and cut into 1-inch cubes
 2 medium sliced zucchini
 1 medium eggplant (peeled, if desired)
 1 (8 ounce) can tomato sauce
 1 medium onion, chopped
 1 (8 ounce) can stewed tomatoes
 1 carrot, thinly sliced
 1/2 cup vegetable broth
 1/3 cup golden raisins
 3 cloves garlic, minced
 2 teaspoons salt
 2 tablespoons curry powder
 1/2 teaspoon ground cinnamon
 Pita pockets or French bread
Method:
Place all ingredients in slow cooker, stir to combine.

Cook on high heat setting for 4 hours.

Serve with pita pockets or French bread.
Notes:
This is a great recipe for a large group. It's easy, delicious and can accompany pita pockets or a loaf of crusty French bread.
Number of servings: 8-10