What's for Dinner, Thurs., Nov. 2, 2023

[NJCher]

Easy Butternut Squash Soup. I'm using home grown roasted squash and this vegetable broth I made from the American Heart Association's "Healthy Slow Cooker Cookbook." I made the broth last night and it took 5 hours in the slow cooker.

Their recipe is loaded up with flavor ingredients to keep the amount of salt down--this broth had 4 cloves of garlic, thyme, and 4 dried bay leaves, just for starters. Three whole cloves, too.

I'll be curious to see how much of a flavor effect this has on the soup. The recipe is from Taste of Home's web site.

I roasted maple-flavored pork sausages to go with the soup and will have them in a wrap with spicy brown mustard. Bought some new sauerkraut, too, which I'll touch up with fennel seed.

Peach-pineapple kombucha.

Dessert: red pear with Greek yogurt and diced ginger crystals. Dark Chinese tea.