For this recipe I used the following of things I had on hand:
1/2 Butternut squash
1 green apple
2/3 chopped onion
Dash of cinnamon
1 tsp of sea salt
Dash of red pepper
1 quart of homemade chicken broth/stalk
I used the pressure cooker for this recipe – please note I had already cooked through/steamed the butternut squash/carrots/apple prior to using the pressure cooker. You don’t need to, just cook for a longer duration if you were to do it in one sweep.
Add all ingredients into pot, turn to “soup” setting on high pressure for 10 minutes. I let the natural release happen for 10 minutes before opening. I transferred to with two batches into the blender on soup mode for a minute and saved into two jars for eating. But of course I had to eat a bowl with my daughter who stole most of it before we saved it for later. 🙂
It would be great with some sautéed onions on top, possibly some canned coconut milk added for thickness but it was great alone as well. You could even add some sausage or chicken if you wanted it to be hearty.
You could also do this in a crock pot for 4-5 hours on low then transfer to blender.
Summer salads are the best! Although Summer has come to an end, you can still play around with versions of this salad through the fall. You can swap out the strawberries for a fresh in-season chopped apple.
4-5 cups Spinach
1 1/2 cup sliced Strawberries or 1-2 apple chopped
Other add-in options: walnuts, sunflower seeds, sliced almonds
Dressing: (this will probably make more dressing than you want on the salad)
1/2 cup Extra virgin olive oil
1/3 cup Balsamic vinegar
2 teaspoons Sea salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
1/2 teaspoon Ground pepper
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