Butternut Soup

I had 1/2 of a butternut squash in the fridge; my measures are approximate because when I am experimenting like this I never measure.

In Crock Pot
1/2 medium sized butternut squash, peeled, seeded and cubed
1 whole large onion
1 tsp. vegetable flavored Better than Bouillon (or vegetable bouillon cube)
1 tsp. Kosher salt
1/2 to 1 tsp. dried marjoram
1/2 tsp. garan marsla
1/2 tsp. Black strap molasses
(+/-) 2 cups distilled water--enough to cover vegetables

Cook on high for a couple of hours, then turn to low (or cook on low all day, whichever is convenient).  Just before serving, use immersion blender to blend until creamy. Stir in about 1/4-1/2 cup 1/2 and 1/2.

I served it with Dill Havarti grilled cheese sandwiches on multi-grain bread, but it would be a very nice addition to any meal as a starter course.

Roast with Onion Soup

The bountiful crop of onions from my garden inspired this attempt at "healthy" French Onion soup.

1 Arm roast --grass fed if available (the one I used was about 2 lbs. before I trimmed off the fat)

10 small onions or three large ones

2 large cloves of garlic- or more if you like

3 cups filtered water

2 tsp. "Better than Bouillon" Beef flavor

1/4 tsp. whole cumin seeds

2 whole bay leaf

Trim all visible fat from roast, and place in bottom of crock pot. Slice onions and put on top of meat. Press garlic on top. Mix Better than Boullion into water with fork or whisk, then add cumin seeds. Pour water over meat and onions in crock pot, toss in bay leaves, cover and cook for about 7-8 hours on low. Makes about 6 servings, depending on how much fat is trimmed off the roast.