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Ingredients:
1 large butternut squash 2 tablespoons olive oil 2 small medium onions, or 2 tablespoons onion flakes 4 cups broth, chicken or vegetable 2 small apples, peeled and cubed 1 1/2 teaspoons kosher salt 1/4 teaspoon black pepper 1/4 teaspoon nutmeg 1/4 teaspoon cloves 1/4 teaspoon coriander 1/ 4 teaspoon ground cinnamon could add sage, thyme and rosemary could add diced or shredded cooked chicken (great for leftover chicken) Directions: Use at least a 5 quart crockpot for this soup. Put foil on a cookie sheet and bake the washed butternut for about an hour--depending on the size--then cut it in 1/2 , and scoop out the seeds. Then lay each half, cut side down onto foil, and either cook more or peel off the skin and cut up as needed for my recipe. Plug in your crockpot and turn to high. Add the broth, and the onion and apple. Stir in the spices except sage, thyme and rosemary if using. Cover to let heat. When the squash has finished roasting, add it to the pot. Cover and cook on low for 6 to 8 hours, or on high for about 4. The last 2 hours add sage rosemary and thyme. Blend in small batches with a stand blender, or carefully blend with an immersible wand. Add chicken and let warm through. Serve and enjoy! A crusty bread and or salad would go well with this soup. Notes: You could replace butternut with pumpkin, add steamed and pureed cauliflower, do a combination of sweet potatoe and squash. Source: https://www.ayearofslowcooking.com/2008/10/crockpot-butternut-squash-soup-recipe.html
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Ingredients
2 tablespoons vegetable oil, plus more for pan 8 cups whole pecan halves (about 32 ounces) 1/3 cup pure maple syrup 1/4 cup dark brown sugar, lightly packed 3 tablespoons freshly squeezed orange juice 4 tablespoons chopped fresh rosemary leaves, divided 4 teaspoons kosher salt, divided Directions
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