Soup

Slow Cooker Asparagus, Spinach, and Potato Soup

Slow Cooker Asparagus, Spinach, and Potato Soup

From Elizabeth at Bowl of Delicious; adjustments made for Intervale Food Hub members

Ingredients

  • 1 onion, diced
  • 4 cloves garlic, roughly chopped
  • 1 lb. asparagus, trimmed and cut into 2-inch pieces
  • 2 potatoes, washed and diced (leave the peel on)
  • 4 cups vegetable or chicken stock
  • salt and pepper, to taste
  • 6 oz. fresh baby spinach (one small bag)
  • 2 tablespoons chopped fresh dill
  • juice of one lemon
  • croutons and poached eggs (optional)

Directions

  1. Add the onion, garlic, asparagus, potatoes, vegetable stock, and salt and pepper to your slow cooker.
  2. Cook on high for 4 hours or low for 8 hours.
  3. Add the spinach to the soup- stir until wilted.
  4. Add the dill.
  5. Using an immersion blender, blend the soup until it reaches a thick and smooth consistency.
  6. Stir in the lemon juice and adjust seasonings to taste.
  7. Top with croutons and/or poached eggs, if desired.

Notes

To make on the stovetop, add onion, garlic, asparagus, potatoes, stock, and salt and pepper to a large pot and simmer for about 30 minutes, or until vegetables are very tender. Follow remaining instructions as described above.

Don't have an immersion blender? Use your regular blender or food processor to blend the soup in batches.

Roasted Carrot and Parsnip Soup

INGREDIENTS

  • 1 pound carrots, peeled and cut into 1/2-inch rounds
  • 1/2 pound parsnips, peeled and cut into 1/2-inch rounds
  • 1 yellow onion, quartered
  • 5 tablespoons olive oil
  • kosher salt and pepper as needed

DIRECTIONS

  1. Heat oven to 400° F.
  2. In a large roasting pan, combine the carrots, parsnips, onion, 3 tablespoons of the oil, 1½ teaspoons salt, and ¼ teaspoon pepper. Spread the vegetables in an even layer and roast, stirring occasionally, until tender and golden brown, about 45 minutes.
  3. Transfer the vegetables to a blender and purée with 3 cups water, adding more water if necessary, ¼ cup at a time, until smooth. Rewarm in a pot over medium-low heat, if necessary. Divide among individual bowls and serve with the olive oil toast.

Roasted Carrot, Parsnip, and Potato Soup

INGREDIENTS

  • 1 ½ pounds carrots, peeled and cut in 3/4 inch pieces
  • ½ pound (2 large) parsnips, peeled, quartered, cored and cut in 3/4 inch pieces
  • 1 medium or large red onion, cut in large dice
  • 1 medium (about 6 ounces) gold potato, quartered
  • 2 garlic cloves, in the skin
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground pepper
  • 6 cups chicken or vegetable stock or broth
  •  Chopped fresh herbs, such as parsley, thyme, tarragon or chives, for garnish
  •  Crème fraîche or yogurt for garnish (optional)

 

PREPARATION

  1. Preheat oven to 425 degrees. Line a sheet pan or a baking dish with parchment or foil. Toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste. Spread in baking dish or on sheet pan in an even layer and place in oven. Set timer for 20 minutes.
  2. After 20 minutes, stir vegetables and turn heat down to 400 degrees. Roast for another 20 to 30 minutes (or longer; I have found every oven I’ve used to be different, thus the range), or until very tender and caramelized on the edges, stirring every 10 minutes. Remove from the heat. You should have about 4 cups roasted vegetables.
  3. Hold garlic cloves with a towel so that you don’t burn your fingers. Squeeze out the pulp into a blender. Add half the vegetables and 2 cups of the stock. Cover the top of the blender with a towel pulled down tight, rather than airtight with the lid, because hot mixture will jump and push the top off if the blender is closed airtight. Blend until smooth and transfer to a soup pot. Repeat with the second half of the roasted vegetables. Transfer to the pot and whisk in remaining broth.
  4. Season to taste with salt and pepper and heat through. Serve each bowl with a sprinkle of chopped fresh herbs and if you wish, a swirl of crème fraîche or yogurt.

Butternut Squash, Celeriac, Parsnip & Apple Soup

Recipe and Photo by Inspiring the Everyday

Ingredients

1 cup yellow onions, halved & thinly sliced
3 Tablespoons unsalted butter
4 ½ cups butternut squash, peeled, seeded & chopped
1 cup celeriac, peeled & chopped
1 cup parsnips, peeled & chopped
2 medium apples, peeled, seeded & chopped
4 cups homemade chicken stock
2 sprigs thyme
1 teaspoon sea salt

Preparation

1. Saute onions in butter on medium-low heat until tender and translucent.

2. Add squash, celeriac, parsnip, chicken stock, thyme and salt.

3. Bring to a gentle simmer and cook until nearly tender.

4. Add apple and continue to cook until everything is tender enough to puree.

5. Puree soup in a blender and season with additional salt to taste.

 

Chicken, Apple, and Butternut Stew

Recipe by David Bonom, Published by Cooking Light. Photo: Jennifer Causey; Styling: Claire Spollen

Unfiltered apple cider has pectins that help thicken the stew. If you use filtered, clear cider, add another tablespoon of flour.

Ingredients

2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces

1 1/4 teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper, divided

2 tablespoons olive oil, divided

1 1/2 cups chopped onion

2 tablespoons chopped fresh sage

1 tablespoon minced peeled fresh ginger

3 cups (3/4-inch) cubed peeled butternut squash

1 cup (3/4-inch) diced peeled parsnip

3 tablespoons all-purpose flour

1 1/2 cups unfiltered apple cider

1 1/2 cups unsalted chicken stock

2 cups chopped peeled apple

Preparation

1. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of chicken to pan; sauté 6 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken.

2. Reduce heat to medium; add remaining 1 tablespoon oil to pan. Add onion, sage, and ginger; cook 2 minutes, stirring occasionally. Add squash and parsnip; cook 2 minutes, stirring occasionally. Sprinkle vegetables with flour; cook 1 minute, stirring occasionally. Stir in cider and stock, scraping pan to loosen browned bits. Stir in chicken, remaining 3/4 teaspoon salt, and remaining 3/4 teaspoon pepper; bring to a simmer. Reduce heat, partially cover, and simmer 25 minutes. Stir in apple; cook 5 minutes.

Creamy Potato Kale Soup

Recipe and Photo by Pinch Of Yum.

This recipe is very adaptable - add more herbs, use more potatoes, more kale, more broth, etc. Also note: the more kale you add, the more bright green your soup will be! Also, the longer you cook the onions and potatoes the more it "dulls" the flavor. You want them to be sauteed and golden, but not totally mushy.

serves: 8

INGREDIENTS

  • 5 tablespoons butter
  • 1 large yellow onion, roughly chopped
  • 3 large potatoes, peeled and roughly chopped
  • 8 cups chicken or vegetable broth
  • 2-3 cups chopped kale, stems removed
  • 2 cups milk
  • salt and pepper to taste

INSTRUCTIONS

Heat the butter in a large pot over medium high heat. Add the onions and potatoes and saute until golden brown, 5-8 minutes, sprinkling with salt and pepper. Add 6 cups of the broth and the kale; simmer for 5-10 minutes until the kale softens and becomes a darker green.

Transfer the soup to a heavy-duty blender. Puree for 2-3 minutes or until the soup is completely smooth. Transfer the pureed soup back the pan and stir in the milk and the remaining 2 cups broth depending on how thick you want the soup to be. Season with salt and pepper and serve with yummy paninis, toasted wheat bread, or crackers, cheese, and hummus.

Mushroom Poblano Posole Verde

Recipe courtesy of Pinch of Yum

 

INGREDIENTS

2 tablespoons olive oil

half a yellow onion, minced

2 poblano peppers, seeds removed, minced

1 jalapeño pepper, seeds removed, minced (optional)

16 ounces fresh sliced mushrooms

1 teaspoon southwest seasoning

24 ounces salsa verde (I used medium)

1 cup water

4-5 cups chicken or vegetable broth

¾ cup uncooked bulgur

2 14 ounce cans white hominy

1½ teaspoons salt

cilantro, lime juice, cheese, and chips for serving

 

INSTRUCTIONS

  1. Heat the olive oil over medium high heat. Add the onions; saute for 1-2 minutes. Add the peppers and mushrooms; saute for 10-15 minutes or until the mushrooms are cooked down to about half their volume and are deep brown (and add another drizzle of oil at this point if necessary).
  2. Add the seasoning, salsa verde, water, 3 cups broth, bulgur, and hominy. Simmer about 15 minutes or until the bulgur is soft. Add additional broth if needed.
  3. Serve with cilantro, a squeeze of lime juice, shredded cheese, and chips! Add more broth or water to the leftovers - it will thicken as the bulgur continues to soak up the moisture.

 

NOTES

This is SPICY! If you don't want it to be spicy, there are a few things you can do -- choose younger peppers (mature ones are spicier), omit the jalapeño, take out the seeds and ribs of the peppers, and use mild salsa verde. Sour cream, cheese, and other toppings will also help to tame the heat.

 

Curried Carrot Soup

Recipe courtesy of BBC Food. Adapted for Intervale Food Hub members!

 

INGREDIENTS

1/2 cup unsalted butter

1/2 cup onion, chopped

2 garlic cloves, crushed

1lb carrots, peeled and chopped into small pieces

½ tsp curry powder

2 cups chicken stock (or vegetable stock)

1 bouquet garni (fresh herb bundle) - or, a mix of your favorite dried herbs.

INSTRUCTIONS

  1. Melt the butter in a saucepan and sweat the onion, garlic and carrots, with a pinch of salt, for 5-6 minutes, or until softened.

  2. Add curry powder to the vegetables and cook a further 2-3 minutes.

  3. Add the stock, bouquet garni/herbs, and bring to the boil. (Add more water or stock if the vegetables are not covered). Reduce to a simmer and cook for 30 minutes.

  4. Remove the bouquet garni, then blend the soup in a blender until smooth. Pass through a sieve into a clean saucepan and season to taste with salt and freshly ground black pepper.

  5. To serve, ladle the soup in serving bowls.

 

Oven Baked Paprika Salmon with Cream of Leek & Potato Soup

Recipe courtesy of Wholesome Cook

 

INGREDIENTS

For the Oven-baked Paprika Salmon:

  • 2 (130g or thereabouts) salmon fillets
  • 1 tbsp olive oil, plus extra
  • 1 tbsp smoky paprika
  • (2 vines of truss cherry tomatoes)

For the Cream of Leek and Potato Soup:

  • 2 leeks, white part only, sliced
  • 2 large potatoes, peeled and cubed
  • 2 cups of chicken stock
  • salt and pepper to taste
  • (chopped dill, to serve)

 

PREPARATION

Preheat oven to 220C (200C fan forced, 425F, gas mark 7).

    To make the Oven-baked Paprika Salmon:

    1. Line a small baking tray with non-stick baking paper and grease it generously with extra oil, about 2 tablespoons.
    2. Place salmon fillets on the paper, skin down and a couple of inches apart.
    3. Rub a tablespoon of oil all over each fillet and sprinkle generously with smoky paprika.
    4. (Add truss cherry tomatoes to the tray, if using.)

    To bake:

    1. Bake salmon fillets (along with the tomatoes) in the preheated oven for about 15 minutes.
    2. Turn off the oven, and with the oven door open, let it rest for another 3 minutes or so.

    To serve:

    1. Serve salmon with some bread, roasted tomatoes or a garden salad. Or in the following soup.

    To make the Cream of Leek and Potato Soup:

    1. Place all soup ingredients in a saucepan. Bring to a boil and cook for 10 minutes or until the potatoes are soft. Blend with a stick blender.

    To serve:

    1. Divide soup between bowls and serve warm with your choice of toppings which can include the salmon, fried chorizo, croutons.

     

    Bigos (Polish Sauerkraut, Sausage, & Meat Stew)

    Recipe courtesy of Wholesome Cook

     

    INGREDIENTS

    • 2 tbsp olive oil
    • 1 brown onion, peeled and chopped finely
    • 1 chorizo, diced
    • 100g speck // or streaky bacon, diced
    • 1kg sauerkraut
    • 200g diced pork
    • 200g diced beef
    • ¼ cup dried porcini mushrooms, broken into small pieces
    • 100g dried pitted prunes
    • 4 bay leaves
    • 4 whole allpsice seeds (pimento seeds)
    • 1 tsp ground pepper
    • 4 cups water
    • 1 cup red wine
    • 1 strip of lemon peel
    • 1 tablespoon unrefined sugar of your choice
    • olive oil

     

    PREPARATION

    1. Heat 1 tablespoon oil in a large stockpot over medium heat. Brown onion, chorizo and speck, mixing regularly. Transfer to a bowl.
    2. Heat the remaining tablespoon oil over high heat and add the pork and beef. Sear on 2-3 sides and cook for a further 2 minutes. Add sauerkraut together with the cooked chorizo, speck and onion and all the remaining ingredients. Mix well. Cover with a lid, bring to a boil then lower heat and simmer for 1-2 hours or until meat is tender and falling apart to the touch.
    3. To serve: Spoon bigos into a serving bowl, serve on its own, with mash, green salad or slices of fresh sourdough bread.

     

    Black Bean Chorizo Stew

    Recipe courtesy of New York Times Cooking

     

    INGREDIENTS

    • 2 tablespoons extra-virgin olive oil
    • 1 large white onion, diced
    • 12 ounces chorizo sausage
    • ¼ cup chopped cilantro stems, leaves reserved for serving
    • 7 cups cooked black beans (from 4 cans or 1 pound dried beans), drained
    • 1 (28-ounce) can diced plum tomatoes with their juices
    • 2 teaspoons kosher salt, more as needed
    •  Diced avocado, for serving
    •  Sliced scallion, for serving
    •  Lime wedges, for serving

     

    PREPARATION

    1. Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.
    2. Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
    3. Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.

     

    Winter Squash Soup with Ginger

    Recipe courtesy of New York Times Cooking

     

    INGREDIENTS

    1 tablespoon canola or rice bran oil

    1 medium onion, chopped

    1 carrot, diced

    2 pounds peeled winter squash, like butternut or kabocha

    2 garlic cloves, minced

    1 tablespoon minced ginger

    6 ½ cups water, chicken stock or vegetable stock

    ⅓ cup rice

     Salt and freshly ground pepper

    ½ teaspoon ginger juice (made by grating a teaspoon of fresh ginger, wrapping in cheesecloth and squeezing the cheesecloth)

     Pinch of freshly grated nutmeg

    ½ lime

    4 to 6 tablespoons plain yogurt

     

    PREPARATION

    1. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute
    2. Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender
    3. Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock
    4. Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg.

     

    Miso Soup with Napa Cabbage & Udon Noodles

    Recipe courtesy of Chow Hound

     

    INGREDIENTS

    1 cup sliced dried shiitake mushrooms (about 1/2 ounce)

    2 cups boiling water

    Kosher salt

    1 tablespoon vegetable oil

    1/2 medium yellow onion, thinly sliced

    1 tablespoon peeled and finely chopped fresh ginger (from about a 2-inch piece)

    2 medium garlic cloves, finely chopped

    6 cups low-sodium vegetable or chicken broth or stock

    2 tablespoons soy sauce

    1 (12-ounce) package udon noodles

    1/2 medium napa cabbage (about 12 ounces), cored, halved lengthwise, and cut crosswise into 1-inch pieces

    1/2 cup white miso

    4 large eggs (optional)

    Togarashi, for serving (optional)*

     

    PREPARATION

    1. Place the mushrooms in a medium heatproof bowl and add the boiling water. Let sit until the mushrooms have softened, about 12 minutes.
    2. Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, heat the oil in a large saucepan over medium heat until shimmering. Add the onion, ginger, and garlic and cook, stirring occasionally, until the onions have softened, about 5 minutes.
    3. Increase the heat to medium high. Add the broth or stock and soy sauce and stir to combine. Using a slotted spoon, remove the mushrooms from their liquid and add them to the saucepan.
    4. Measure 1 cup of the mushroom liquid, being careful not to include any sediment from the bottom of the bowl, and add it to the saucepan. Bring to a boil. (Discard the remaining mushroom liquid.)
    5. Reduce the heat to low and simmer until the mushrooms are tender, about 15 minutes. Meanwhile, add the udon to the pot of boiling water and cook according to the package directions. Drain in a colander and, while stirring, rinse the noodles with cold water until they’re cooled and no longer sticky. Divide all of the udon among 4 deep soup or noodle bowls; set aside.
    6. When the mushrooms are ready, add the cabbage to the pan, stir to combine, and simmer until the cabbage is tender, about 5 minutes. Add the miso and stir to combine. Taste and season with salt as needed. Crack the eggs, if using, into the simmering mixture and cook until the whites are set and the yolks are still runny, about 2 to 3 minutes. Divide the soup and eggs among the bowls of noodles, being careful not to break the egg yolks. Serve immediately, passing togarashi on the side for sprinkling if so desired.

     

    NOTES

    Togarashi powder, a mixture of spices that always contains chiles, can be found in ethnic markets (it may also be labeled shichimi togarashi), or you could make your own.

     

    Healthy Jalapeño Sweet Potato Chicken Chili

    Recipe courtesy of Pinch of Yum

     

    INGREDIENTS

    1½ lbs. chicken breasts

    5 cups chicken broth

    1 onion, minced

    2 cloves garlic, minced

    1 jalapeno, minced

    2 tablespoons butter or olive oil

    2 teaspoons chili powder

    ½ teaspoon salt

    2 large sweet potatoes, peeled and diced (about 4 cups)

    2 14 ounce cans fire roasted tomatoes with garlic, undrained

    1 14 ounce can black beans, drained

    3 tablespoons ground flaxmeal

    cilantro and Cotija cheese for topping

     

    PREPARATION

    1. Poach the chicken: Bring the chicken broth to a rolling boil and add the raw chicken breasts. Cover and cook for 5 minutes. Turn off the heat and let the chicken continue to cook in the broth for another 20 minutes. Remove the chicken, let cool, and shred with two forks. Reserve 2 cups of broth. Keep chicken in the fridge until ready to use (I did this a day in advance and just stored my chicken and broth together in the fridge).
    2. Saute the veggies: Heat the butter in a large soup pot over medium high heat. Add the onion, garlic, and jalapeño and saute until tender. Add the chili powder, salt, and sweet potatoes. Saute until the sweet potatoes are lightly browned.
    3. Let it cook: Add the fire roasted tomatoes, black beans, shredded chicken and reserved broth. Stir and cover with a tight fitting lid. Keep over medium heat for 45 minutes without stirring (see notes).
    4. Make it saucy: After 45 minutes, uncover and you'll see a bunch of chicken and veggies with hardly any liquid. Perfect. Add 2 cups of water (or less, as needed) and stir to combine. Add the flax and stir again - this helps it thicken up and gives it a warm, nutty flavor.
    5. Eat: Season with salt and pepper and serve topped with cilantro and Cotija cheese

     

    NOTES

    It works best to use a nonstick pot. If your pot is NOT nonstick, be sure to stir periodically and add some water to prevent sticking and burning.

     

    Creamy Thai Carrot Sweet Potato Soup

    Recipe courtesy of Cookie & Kate

     

    INGREDIENTS

    Soup

    1 tablespoon coconut oil

    2 cups chopped yellow (sweet) onion

    2 cloves garlic, minced

    1 tablespoon minced fresh ginger

    2 tablespoons red curry paste

    4 cups low-sodium vegetable broth, plus more if needed

    ¼ cup raw almond butter or peanut butter

    3 cups diced peeled carrots

    3 cups diced peeled sweet potatoes

    ½ teaspoon fine-grain sea salt, plus more to taste

    Freshly ground black pepper

    Up to ¼ teaspoon cayenne pepper (optional, if you like spice)

    Toppings

    Minced fresh cilantro

    Fresh lime juice

    Roasted tamari almonds (optional, see below)

    Roasted tamari almonds

    ½ cup raw almonds, finely chopped

    1 tablespoon plus 1 teaspoon low-sodium tamari or coconut aminos

     

    PREPARATION

    1. TO MAKE THE SOUP: In a large pot, melt the coconut oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.
    2. Stir in the curry paste. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the carrots, sweet potatoes, salt, and remaining vegetable broth. Stir until combined.
    3. Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork-tender.
    4. Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender. With the lid slightly ajar to allow steam to escape, blend on low and slowly increase the speed until the soup is completely smooth. (Alternatively, you can use an immersion blender and blend the soup directly in the pot.)
    5. Taste, and season with salt and black pepper. If you'd like more spice, add a pinch or full ¼ teaspoon cayenne pepper, and blend again. Transfer the soup back to the pot and reheat if necessary. If desired, you can thin the soup out with a bit more broth if it’s too thick for your preference.
    6. Ladle the soup into bowls and top with minced cilantro, a squeeze of lime juice, and optional tamari almonds. This soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.
    7. TO MAKE THE ROASTED TAMARI ALMONDS: Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.
    8. In a medium bowl, toss the almonds with the tamari until the almond pieces are fully coated. Spread the almonds over the prepared baking sheet in an even layer.
    9. Roast the almonds for 9 to 12 minutes, until lightly golden. The tamari will have dried up.
    10. Let cool completely on the pan. The almonds will harden up as they cool. Using a spoon, scrape the almonds off the parchment paper and enjoy! Leftovers can be stored in an airtight container at room temperature for a couple of weeks.

     

    NOTES

    Be sure to season this soup with enough salt and lime juice so the flavors really sing.

    MAKE IT SOY FREE: When making the tamari almonds, use coconut aminos instead of tamari. 
    MAKE IT GLUTEN FREE: Verify that your tamari is gluten free (most, but not all, are).

     

    French Onion Soup with Beef Broth

    Recipe By The Garlic Diaries

    Ingredients

    • 4 yellow onions

    • 1 teaspoon sugar (helps move the caramelization process along)

    • 7 cups beef broth

    • 12 slices of bread (french bread, rolls, any firm bread from the bakery section of your grocery store that can be sliced into rounds)

    • 1½ - 2 cups shredded Gruyere cheese (depending on how much you want to top your soup with)

     

    Instructions

    • Preheat your oven to 350 degrees

    • When your oven is preheated, place your bread slices on a baking sheet, brush olive oil across both sides of each slice, and bake for 7-10 minutes, or until golden brown

    • Meanwhile, slice the tops and bottoms of your onions off. Cut them in half, and slice them into thin strips

    • Heat a pan over medium to medium-high heat with some olive oil

    • Add your onions, sugar, and some salt and let everything cook for about 45 minutes

    • For the first 30 minutes, you will only have to check on your onions every 8-10 minutes or so. When you get to the point when there is about 15 minutes left, your onions will start to brown, and you will need to "babysit" them a little more - stirring them every 3-5 minutes. A brown coating will form on the bottom of the pot, and that is okay. You just need to scrape it off using a wooden spoon every time you stir the onions (every 3-5 minutes). This is when the real caramelization magic happens :)

    • When your 45 minutes are up and your onions have transformed into a deep golden brown, add your beef broth

    • Bring the soup to a boil, reduce to a simmer, and cook for 15 minutes

    • Season to taste with salt and pepper

    • Turn your oven onto broil

    • Ladle the soup into bowls, and place the bowls on a baking sheet

    • Place 1-2 slices of bread on top of the soup (depending on how large your rounds are), and top with shredded Gruyere cheese (about ¼ cup)

    • Place under the broiler for 1-3 minutes until the cheese is melted

    • Serve immediately!

    Slow Cooker Blissful Buttercup & Butternut Squash Suop

    Recipe By Skinny Taste

    INGREDIENTS:

    • 16 oz (1/2 small) butternut squash, halved, seeds removed
    • 16 oz (1/2) buttercup or kobacha squash, halved, seeds removed but not peeled
    • 2 large shallot, quartered
    • 2 cup chicken or vegetable broth (or 1-1/2 tbsp Better Bouillon w/water)
    • 3/4 cup light coconut milk
    • pinch nutmeg
    • optional garnish: drizzle coconut milk, chives, pepitas

    DIRECTIONS:

    • Place the squash, shallots and broth in the slow cooker.
    • Cook on low for 8 hours or high 4 hours, until soft and cooked through, a knife should easily be inserted.
    • Remove squash from skin and discard the peel.
    • Stir in coconut milk and nutmeg.
    • Blend in a blender or using an immersion blender.
    • Season to taste with salt and pepper and garnish with more coconut milk and chives, if desired.