It freezes well so I usually double the recipe. It is also very easy to customize depending on your dietary needs.
1 butternut squash, peeled and cubed
1 onion, diced
½ lb carrots, peeled and chopped
1 granny smith apple, peeled and cored
3 cups chicken broth or vegetable broth to keep it vegan
1 bay leaf
1 tsp salt
1 tsp pepper
¼ tsp nutmeg
2 cups half and half or coconut milk for vegans
Combine squash, onion, carrots, apple, broth and nutmeg in slow cooker. Cover and cook on LOW for 6 hours, or until veggies are tender. Process with an immersion blender. When smooth, add the salt, pepper, sage and coconut milk or half and half before serving.
5 Tbsp olive oil
1 Tbsp butter
8 cups sliced onions
3 minced garlic cloves
12 quarts of beef broth
1 baguette cut into slices
3/4 shredded cheese (I prefer swiss)
Saute onions and garlic in the butter until softened . Add broth, salt and olive oil and cook for an additional 45 minutes. Meanwhile, toast the baguettes and add them to the bowls. Ladle soup over the toast and sprinkle cheese over the top.
Several people have noted that some of the questions they have submitted—usually pregnancy related— have gone unanswered. Generally speaking, I think that there could be several different reasons why someone might not feel comfortable speaking about a certain topic. Sometimes it brings up painful memories that they aren’t ready to talk about. Sometimes they feel like it brings down the vibe of an otherwise lowkey blog. And sometimes, they are not allowed to speak on a topic due to a NDA as part of a malpractice case.
I am truly sorry if it seems rude and I assure you that it was never my intention. I hope that everyone can understand where this is coming from.
This intensely flavored spread is great on biscuits and makes a great gift.
5 cups blueberries, pureed
1 cup sugar or sugar free substitute
2 teaspoons cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 teaspoon lemon juice
Add pureed blueberries to slow cooker and cook on low. After 1 hour stir blueberry puree and prop open lid with a spoon to allow steam to escape. After 4 more hours, add remaining ingredients. If it hasn’t thickened enough, remove the lid completely and cook on medium heat for 1 hour. Using an immersion blender, process until smooth. Store in air-tight container in fridge for up to 2 weeks.