Yield 6 servings Number Of Ingredients 16 Steps:
Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper. Cover and cook on high heat for 4 hours. Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree. Add the thyme and coconut milk and blend to incorporate. Garnish with pumpkin seeds and chives, if desired. Enjoy!
Time 6h15m Yield 4 Number Of Ingredients 5 Steps:
Combine butternut squash and apple juice in a slow cooker. Whisk butter, brown sugar, and cinnamon together in a bowl; drizzle over butternut squash. Cook on Low for 6 to 8 hours.
Time 8h30m Yield 4 servings Number Of Ingredients 11 Steps:
Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker. Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours. Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated parmesan, if desired, and serve with bread and/or lemon wedges.
Time 6h30m Yield 12 servings (3 quarts). Number Of Ingredients 10 Steps:
In a large skillet, heat oil over medium heat. Add onion; saute until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. Add next 5 ingredients and 5 cups broth to slow cooker. Cook, covered, on low until vegetables are soft, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in additional broth to reach desired consistency; heat through. If desired, top servings with sour cream. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Time 5h5m Yield 1 squash Number Of Ingredients 2 Steps:
Place squash in your crockpot. Pour the water back into the tea kettle or on whatever houseplant could use it - don’t add it to the crockpot. Cook on HIGH for 4 to 5 hours, or on LOW for 6 to 8 hours, or until it’s soft and can be easily pierced. The exact time will depend on just how large the squash it. Cut in half, scrape out the seeds and scoop out the cooked squash, use as desired.
Time 8h30m Yield 8 Number Of Ingredients 10 Steps:
Heat oil in a large skillet over medium heat. Cook and stir onions in hot oil until softened, 5 to 10 minutes. Stir in rosemary and black pepper; transfer mixture to a slow cooker. Pour vegetable stock, butternut squash, and apples into slow cooker. Cook on Low for 8 hours (or cook on High for 4 hours). Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Puree soup using an immersion blender until smooth. Alternately, puree soup in batches in a food processor until smooth. Season with salt. Ladle soup into oven-safe bowls and sprinkle Swiss cheese and walnuts over the top. Cook soup under the preheated broiler until cheese is hot and bubbling, 1 to 2 minutes.
Time 5h15m Yield Serves 8 Number Of Ingredients 0 Steps:
Throw all the ingredients (except the yogurt) into the Slow Cooker. Cook on High for 1 hour, then turn down to Low for the remaining 4 hours. Check it half way through, give it a quick stir and add more water if necessary, to prevent the lentils sticking to the sides of the Stir in the greek yogurt at the end. Serve with rice. This dish also freezes well so you can divide into batches.
Time 4h Yield 6-8 serving(s) Number Of Ingredients 6 Steps:
Combine the squash, apple, cranberries, onion (if using), cinnamon and nutmeg in a slow cooker. Cook on high for 4 hours or until squash is tender and cooked through. Stir occasionally while cooking.
