Caribbean Pepper Pot Soup

A lovely soup for a chilly fall or winter night.  Not so much for summer, which it is now, but hey, fall will roll in eventually.

Caribbean Pepper Pot Soup

1 Tbsp. oil
1 cup onions -- chopped
3 cloves garlic -- minced
1 jalapeno -- minced (optional)
1/2 tsp. ginger
2 Tbsp. chili powder
2 tsp. celery salt
1 tsp. pepper
1 Tbsp. brown sugar
1 butternut squash -- peeled and chopped
1 can kidney beans -- undrained
2 cans diced tomatoes - undrained
4 cups chicken broth
1 can coconut milk

In a large skillet, sauté onions, garlic, and jalapeno. Remove from heat and stir in ginger, chili powder, celery salt, and pepper. Transfer to slow cooker. Add all but coconut milk. Cover and cook on low 8 hours. Add coconut milk. Cover and cook on high 20 minutes.