One thing I love about Fall and Winter is making soups again. I always make them in my slow cooker, and that thing gets used at least once a week. (Best invention ever!)
Last week I made Butternut Squash Soup. It is a lot of work cutting up all the veggies, but it is so worth it! I used her recipe, but changed it a little bit for the slow cooker.
1 butternut squash; peeled, de-seeded, and cubed
2 carrots, cut in thick slices
1 med onion, cubed
2 gala apples, peeled, cored, and cubed
3 cloves of garlic
2 tbsp extra virgin olive oil
2 bay leaves
1 tsp dried thyme
1 tsp of dried sage
1/2 tsp salt
1/4 tsp white pepper
1 cup light cream
32 oz vegetable stock, pre-made or from scratch
Preheat oven to 425 degrees F. Toss squash, carrots, onion, apples, and garlic in large bowl with olive oil and the dried herbs. Spread them on a baking sheet lined with parchment paper or tin foil. Roast in oven for about 40 minutes, or until squash is tender and lightly browned. Remove from oven and place the vegetable mixture into crock pot.
A soup I made last night was Sweet Potato Lentils.
I was planning on making Lentils, and had a couple sweet potatoes. I'd never even heard of combining the two, but sure enough, I found a recipe for that!
I changed it a little bit to make it my own.
1 32oz container veggie broth
1.5 C water
1 (14.5oz) cans diced tomatoes
1 16oz package dried lentils, rinsed
2 sweet potatoes, cubed
2 carrots, sliced
3 stalks celery, sliced (didn't add these)
2 Tbsp cumin
1 tsp pepper
1 Tbsp cinnamon
1 Tbsp chili powder
Put everything into the slow cooker. Cook on low for 5 hours. (Depending on your crock pot)
I thought the cinnamon and chili powder was a strange combination, but wow, it was amazing!