Though I’m a soup

Nothing says fall to me like butternut squash. I’m so obsessed that my friend once told me if I had a word cloud for my life, butternut squash would be in big letters (“That’s what she said” would probably be in huge letters too…).

And leeks in soup? Such a delicious way to get a creamy texture without dairy. If you’re my friend, you’ve probably heard me go on and on about potato leek soup.

You could even play around with this soup by adding a potato for an even creamier texture. Or mix up the spices by subbing basil and oregano for the nutmeg.

Or just follow my recipe :)

Butternut Squash Soup!Photo credit

  • 1/2 large butternut squash (peeled, de-seeded, and chopped into bite-sized chunks)
  • 1 1/2 leeks (trimmed, cleaned, and sliced)
  • 1 medium onion (chopped)
  • 1 clove of garlic (diced)
  • 4 chicken bouillon cubes and 4 cups of water or 4 cups of chicken broth or 4 cups of vegetable broth
  • Salt
  • Pepper
  • Nutmeg

butternut squash soupPhoto credit

Prep vegetables. Combine broth and vegetables in Crockpot. Sprinkle 2-3 dashes each of salt, pepper, and nutmeg on top. Cook on low in Crockpot for 6-7 hours. Allow to cool for several minutes, then blend with an immersion blender (or leave chunky if desired). Serve hot with a dollop of sour cream, if desired.

P.S. Do your hands ever get itchy, red, and start peeling when you handle butternut squash? Mine do and I found out why: butternut squash dermatitis! The best solution is to wear gloves or buy pre-chopped butternut squash.

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If you’ve been following my blog, you’ll know that my first eggplant purchase was a mere 46 days ago. I’m now hooked, so I picked up another one at Trader Joe’s the other day. Originally, I planned to make this Indian Eggplant recipe, but I came across this recipe for Eggplant Moussaka instead.

Despite the less-than-raving reviews, I decided to give it a try- partially because I’m obsessed with my Crockpot. And I loved it (maybe because I don’t know what “real” moussaka tastes like?)!! To my surprise, I especially liked the unique little pop from the cinnamon.


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I was looking for a recipe to use up the chicken drumsticks that were in my fridge.

Moroccan Chicken and Potato Stew

Photo credit

Two girls and I got together for a small potluck dinner last night. It was the best meal: green beans with almonds, roasted pepper and white bean dip, spinach salad, basmati rice, and my contribution, slow-cooked Moroccan Chicken and Potato Stew, based off this recipe.

As usual, I made several changes, which are below:

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I’ve been anxiously awaiting the day I get to be back in my apartment cooking- and that day is here! To celebrate, I decided to prepare an elaborate spread of recipes today. After several hours of cooking, I now have food for the week so I can focus on my last first week of classes instead of cooking. I’ll also have homemade lunch to take to my first day of work so my co-workers can see how frugal I am (more on that later!).

On the menu:

It was a day of firsts: first Crockpot recipe, first eggplant I’ve made, first purchase of sweet long red peppers

New favorite: salad with feta, walnuts, and vinaigrette. Thank you to my beautiful sister for introducing me to this combo!

I finally bought a Crockpot (for only $20!) and I’m so excited to begin using it. I found this helpful primer, which contains important information for getting the most out of your slow

Photo credit:

cooker. Have a few extra dollars to spend and love having a hard copy of recipes? Check out this highly rated cookbook, Not Your Mother’s Slow Cooker Cookbook.

I also found these great recipes, which I plan to make the minute I’m back in my apartment.

Tex-Mex Chicken and Beans
Curried Vegetable and Chickpea Stew
Malaysian Beef Curry
Dal (Indian Pea Soup)
Minestrone Soup
Roasted Vegetables
Lentil Stew with Butternut Squash (my friend told me that if I had a word cloud of my life, butternut squash would be in huge letters haha)

Do you have any slow cooker recipes you would recommend?

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+Cristina Roman