I recently ran a Crockpots + Squats health and fitness challenge, and it had me experimenting a little more in the kitchen! I posted a few photos which had a lot of people asking for recipes, so I decided to put this together to share. I took these recipes from my cookbook called The Italian Slowcooker by Michele Sciolone, but I added a few of my own twists to them as well to make them my own.
First up:
Butternut Squash Soup
Serves 6
1 medium onion, chopped
2 tablespoons olive oil
1 large garlic cloves, chopped
1 large butternut squash, about 1.5 pounds, peeled, seeded, and cut (Mom tip: buy this pre-cut! More expensive, but WORTH saving the time!)
2 medium potatoes, peeled and cut into 1 inch chunks
3 fresh sage leaves or 1 tsp dried
4 cups chicken broth
Salt and fresh ground pepper
olive oil for drizzling
*I also added a can of coconut milk and lots of cinnamon!)*
In medium skillet, cook the oinion in the oil over medium heat, stirring occasionally, until tender, but not browned, about 10 minutes. If the onion starts to color, add a tablespoon or two of water and lower the heat slightly. Stir in the garlic and cook for 2 minutes more. Scrape the mixture into the slow cooker. Add the squash, potatoes, sage, and broth. I also added cinnamon here. If necessary, add water so that the vegetables are covered with liquid (I did not add water, FYI. I just added coconut milk or more broth until it was covered with liquid).
Cover and cook on low for 4 hours or until vegetables are soft when pierced with a fork. Let cool slightly, then puree the soup in a blender or food processor. Season with salt and pepper to taste. I actually added cinnamon on top of mine, and a drizzle of extra virgin olive oil. Voila!
The next soup I made last week was:
Creamy Cauliflower and Potato Soup
Serves 8
2 heads cauliflower, about 1.25 pounds each, trimmed and cut into 1 inch pieces
2 medium potatoes, peeled and cut into 1-inch chunks
1/4 cup olive oil
4 garlic cloves
3 cups chicken broth
4 cups water
*I replaced some of the water with canned coconut milk instead)*
1/2 cup fresh grated Parmigiano-Reggiano (I used Romano because that’s my jam)
In a large slow cooker, combine the cauliflower, potatoes, oil, garlic, broth, water, coconut milk, salt and pepper to taste. Cover and cook on low for 5-6 hours, or until the vegetables are very soft.
Let the soup cool slightly, then pour into a blender and puree until smooth. Season to taste with salt and pepper. Top with a sprinkle of cheese. Boom!
And there you have it!!!!
Two delicious soups for fall!!!
The entire family ate all of this right up. Mom tip: If it’s difficult to feed younger children a pureed soup like this, you can also give them the chunks of veggies before you puree! My little guy devoured them!
Enjoy, and please share below any of your favorite easy soup recipes for fall!
Reminder: TOMORROW I will be announcing the WINNER for the Country Heat Giveaway!!! For your last chance to enter, please visit popcorn and pandas on Facebook before the end of the day!
Make it a great day everyone!!
