I credit this SlowCookerButternutSquash, Potato and Roasted Pepper Soup to my daughter Emily. we got together for dinner knowing it would be a mish-mash of leftovers and she brought over a butternutsquashsoup she had made
SlowCooker Chicken ButternutSquash Curry. I decided to add the vegetables at the end because I didn’t want them to get all mushy in the slowcooker so I sautéed up some zucchini and onions and mixed in at the end
Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slowcooker, cover and cook on high for 4 hours
Add squash, onion, garlic, curry paste, ginger, salt, pepper flakes, fish sauce, and lemongrass. Reduce heat and simmer until the squash is soft, about 15 minutes
Twelve cookbooks later, the collective (minus Mollie Katzen) has produced its latest iteration, Moosewood Restaurant Favorites in which this ThaiButternutSquashSoup can be found
And last week I finally cut into my precious butternutsquash. You see, some squash are at their best if you let them "cure" for a while after they are harvested
Thai Style Peanut Pulled Chicken in the SlowCooker. I know, another slowcooker recipe. Slowly while mixing with a whisk, add in your olive oil to emulsify
Place potato cubes, leeks, bouillon, water and garlic powder in slowcooker. Slowly stir in the cheese, a little at a time (so it doesn't get all clumpy)
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