My good friend Cheryl has a wonderful cookbook published. I thought you would enjoy this.
As a young cook, I would use soup as a way to get rid of items from the back of our refrigerator. My soups were at times unfortunately sorely reflective of just that. I would take a soup recipe and then add an odd collection of leftovers or substitute ingredients that were not fittingly appropriate. Once I added cut up meatloaf instead of beef tenderloin and another time I slipped broccoli into vegetable soup which turned the broth green. I could tell Bob cautiously only took a no-thank you portion.
I learned from my mistakes that a great soup is one with a lot of ingredients left out. However, I have learned for example to make a superb applesauce or apple pie, sometimes it's interesting to use two different types of apples to enhance the flavor.
In the same way with my Creative Slow-Cooker Meals Facebook Page featured recipe today, I use two different squashes for Autumn Delight Soup.
Autumn Delight Soup Ingredients:
1 butternut squash, halved and seeded 1 acorn squash, halved and seeded
3 Tablespoons butter (could use something else healthier if you wish as a substitute.)
1/4 cup fresh chopped sweet onion
1 quart chicken broth
1 teaspoon freshly ground black pepper
2 teaspoons ground cinnamon
8 oz. (1 cup) whipping cream or half-and-half cream
Pepitas (shelled pumpkin seeds) for garnish
Directions: Preheat oven to 350 degrees. Put the squash halves cut side down onto a baking sheet (use parchment paper). Bake 45 minutes, until tender. Cool slightly. Scoop the pulp from the skins, discarding skins. To your slow cooker, along with the pulp, add all ingredients except cinnamon, cream, and garnishes. Stir well. Add cover to your slow cooker and cook on low for six to seven hours hours. Add cinnamon and cream; stir well. Cook 30 minutes to one hour longer to heat back up. Garnish each separate piping hot bowl with Pepitas (shelled pumpkin seeds). They are a nice green and add color and texture. Note: Cinnamon becomes bitter and cream does not do well cooking all day, so wait to add both on Step #7.
One of the advantages of making Autumn Delight Soup in your slow cooker is that you don't have to puree the squash because it cooks so long; hand stirring a bit is enough. by Cheryl Moeller New!
Join Creative Slow-Cooker Meals: Use Two Slow Cookers for Tasty and Easy Meals Facebook Page Click here https://www.facebook.com/pages/Creative-Slow-Cooker-Meals-Use-Two-Slow-Cookers-for-Dinners/269983476363294
As a young cook, I would use soup as a way to get rid of items from the back of our refrigerator. My soups were at times unfortunately sorely reflective of just that. I would take a soup recipe and then add an odd collection of leftovers or substitute ingredients that were not fittingly appropriate. Once I added cut up meatloaf instead of beef tenderloin and another time I slipped broccoli into vegetable soup which turned the broth green. I could tell Bob cautiously only took a no-thank you portion.
I learned from my mistakes that a great soup is one with a lot of ingredients left out. However, I have learned for example to make a superb applesauce or apple pie, sometimes it's interesting to use two different types of apples to enhance the flavor.
In the same way with my Creative Slow-Cooker Meals Facebook Page featured recipe today, I use two different squashes for Autumn Delight Soup.
Autumn Delight Soup Ingredients:
1 butternut squash, halved and seeded 1 acorn squash, halved and seeded
3 Tablespoons butter (could use something else healthier if you wish as a substitute.)
1/4 cup fresh chopped sweet onion
1 quart chicken broth
1 teaspoon freshly ground black pepper
2 teaspoons ground cinnamon
8 oz. (1 cup) whipping cream or half-and-half cream
Pepitas (shelled pumpkin seeds) for garnish
Directions: Preheat oven to 350 degrees. Put the squash halves cut side down onto a baking sheet (use parchment paper). Bake 45 minutes, until tender. Cool slightly. Scoop the pulp from the skins, discarding skins. To your slow cooker, along with the pulp, add all ingredients except cinnamon, cream, and garnishes. Stir well. Add cover to your slow cooker and cook on low for six to seven hours hours. Add cinnamon and cream; stir well. Cook 30 minutes to one hour longer to heat back up. Garnish each separate piping hot bowl with Pepitas (shelled pumpkin seeds). They are a nice green and add color and texture. Note: Cinnamon becomes bitter and cream does not do well cooking all day, so wait to add both on Step #7.
One of the advantages of making Autumn Delight Soup in your slow cooker is that you don't have to puree the squash because it cooks so long; hand stirring a bit is enough. by Cheryl Moeller New!
Join Creative Slow-Cooker Meals: Use Two Slow Cookers for Tasty and Easy Meals Facebook Page Click here https://www.facebook.com/pages/Creative-Slow-Cooker-Meals-Use-Two-Slow-Cookers-for-Dinners/269983476363294
