Squash and Veggie Soup

I made the best soup yesterday. I'm writing it down so I can make it again! I morphed a few recipes to suit my tastes and what I had in the fridge.

1/2 butternut squash, peeled
3 small red potatoes, peeled
2 stalks celery
1/2 sweet onion
6 baby carrots
1/4 red pepper
1/2 apple, peeled and cored

1-2T butter or olive oil
2 cans low sodium chicken broth
salt and pepper to taste

Cut all veggies in 1-2" pieces. Because the soup is pureed, the size doesn't matter. Brown vegetable chunks in butter / oil for 5-10 minutes. Add chicken broth. Cook for 30-40 minutes, or until all vegetables are cooked through. Puree with hand blender. Season to taste.

This would be good with some fresh basil sprinkled on top at the end. A cheese topped toasted baguette slice crouton would also be a good addition.

Crockpot Roast Beef

This recipe is all over the internet but it really is good.

2 lb chuck roast
1 pkg onion soup mix
1 can cream of mushroom (I use the healthy version)
1/2 can water

Spray crockpot with Pam. Place roast in crockpot. Mix together other ingredients. Pour over roast and cook for 6-8 hours on low.

Roasted Vegetables

Just figured out the trick to roasted vegetables - a really hot oven!

1/2 butternut squash, peeled and cubed
1/2 red pepper, cut in bite size pieces
1/2 red onion
4 small red potatoes, cut in quarters
10 baby carrots, cut in half lengthwise
10 or so brussel sprouts
2 T olive oil
salt, pepper
garlic powder
1 T balsamic vinegar

The above amounts are all estimates.Use whatever you like!

Preheat oven to 475 degrees.

Toss veggies with olive oil and spread in single layer on large baking sheet. Sprinkle with salt, pepper, garlic powder and balsamic vinegar.

Roast for 15 minutes. Stir and roast for additional 10 minutes or until cooked through.