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Butternut Squash Soup
200g onion, finely chopped
1 (1.0kg) butternut squash, peeled and cubed
0.8kg chicken broth
0.38kg cups apple sauce
5g salt
1g ground white pepper
1g ground nutmeg
1g ground cloves
1g curry powder
1g ground coriander
1g tsp. cinnamon
In a large skillet, cook the onions until
transparent, then place the onions in the slow
cooker.
Add the squash, chicken broth, applesauce,
salt, pepper, nutmeg, cloves, curry powder,
coriander and
cinnamon.
Cover; cook on Low for 4 to 6 hours (or until
squash is tender)
If desired, in a food processor, process in small
batches until smooth.
Return soup to the slow cooker. Cook on Low for
an additional 2 to 4 hours.
Vegetable Curry
3 potatoes, peeled and diced
1 onion, chopped
1 red pepper, chopped
2 carrots, diced
1 large tomatoes, chopped
1 (170g) can tomato paste
150g water
5g curry powder
5g cumin seeds
2g carlic powder
1g salt
400g cauliflower florets
1 (200g) Package frozen peas, thawed
Place the potatoes, onion, pepper, carrots and
tomatoes in the slow cooker.
Stir in the tomato paste, water, curry powder,
cumin seeds, garlic powder and salt.
Mix well and add the cauliflower florets.
Cover, cook on Low for 7 to 8 hours or on Low for
5 to 6 hours.
Stir in peas just before serving.
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