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Slow Cooker Butternut Squash Soup

1)Preheat an oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.

2)Spread squash, carrots, and onion out into a single layer on the prepared baking sheet.

3)Bake in the preheated oven until slightly browned, about 10 minutes. Cut rind from squash and discard.

4)Place bouillon cubes in a slow cooker. Pour peeled squash pieces, carrots, onions, and potato into slow cooker. Pour water over vegetables and stir in bay leaf, garlic powder, nutmeg, salt, and black pepper.

5)Cook on High for 4 hours, stirring once. Discard bay leaf.

6)Puree soup with an immersion blender until smooth.

Ingredientes

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18 papas chica
3 cucharadas de tomillo
2 cucharadas de aceite de oliva
1 cucharada de sal gruesa
al gusto de pimienta
1 diente de ajo
2 limón verde
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Preparación
Precalentar el horno a 180 grados centígrados.
En un sartén dorar el ajo, y el tomillo en el aceite y agergar el jugo de limón y la sal.
Marinar las papas en el aceite de oliva con tomillo, ajo y limón por 30 minutos.
Colocar en un pyrex con todo y la marinada y hornear por 30-40 minutos hasta que las papas estén tiernas.
Servir.

Italian Spaghetti Sauce with Meatballs:

1)In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.

2)In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.