A new year is here!! 🎉 And after loads of festive treats and meals, it’s good to get back to normal. Though let’s be real, we still have some treats around 😉🍪🍫🍬
So today I chose to make this pumpkin butternut squash bisque, since I had leftover roasted pumpkin from the freezer I wanted to use up. Once prep was done, it cooked in 14mins on high pressure, which was great! As for the soup itself, it wasn’t bad, but honestly not too much flavour. Nothing more vegetables and spices couldn’t fix though. I would say it’s a good base and for now hot sauce will add just the right kick it needs for us this time around.
I was looking up some more vegetarian recipes, when I came across this one. It sounded yummy, and simple to make. Not to mention it’s made in the Crock Pot…SOLD!! It turned out pretty good, though next time I’ll add red pepper flakes, from some heat. I’ll also add more curry then the recipe calls for, since we like more of it 🙂 Otherwise, it turned out great, and it’s been placed in the trusty recipe binder I have. Will make this again for sure.
It’s fall, and that means pumpkins and squash everywhere!! So, I decided to make one of my favourites…Crock Pot Pumpkin and Butternut Squash Soup. The recipe is REALLY simple, but I added vegetables and a cup of rice to beef it up, yet it still retains it’s awesome pumpkin flavour. Serve it with a dollop…or two of sour cream, sprinkle some nutmeg on top (optional) and a really nummy crusty bread…omnomnom!!