Caribbean Pepper Pot Soup

1 tablespoon vegetable oil
2 onions -- finely chopped
3 cloves garlic -- minced
1 tablespoon minced ginger root
2 tablespoons chili powder
1/2 chili pepper (scotch bonnet) -- finely chopped
1 teaspoon coriander seed (whole)
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon cracked black pepper
1 tablespoon packed brown sugar
4 cups acorn or butternut squash cubes -- (1/2-inch)
19 ounces canned kidney beans -- drained and rinsed (or 2 cups cooked beans of choice)
28 ounces canned tomatoes with juice -- chopped
4 cups vegetable or chicken stock
14 ounces coconut milk -- unsweetened
finely chopped cilantro or parsley -- optional garnish

In a large skillet, heat oil over medium heat. Add onions and cook until soft. Add garlic, gingerroot, chili powder, chili pepper, coriander seed, celery seed, salt and pepper. Cook, stirring, for 1 minute. Add sugar and stir to combine. Add squash, beans, tomatoes and stock.

Transfer to slow cooker stoneware. Cover and cook un vegetables are tender: low for 8 to 10 hrs; HIGH for 4 to 5 hrs.

Add coconut milk. Cover and cook on HIGH for another 15 to 20 minutes, until heated through. Garnish with cilantro or parsley.

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