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Before you jump to Sleeping in a tent in your living room… and how to make the perfect fall soup recipe, you may want to read this short interesting healthy tips about Exactly Why Are Apples So Beneficial For Your Health.
On TV as well as in magazines everybody is telling you to eat an apple a day, however, have you ever asked yourself why? This is something that many individuals live by and they also make sure their children are eating at least one apple a day. This idea is known all over the world and individuals just take it as fact without knowing if this is actually true. In our research we have discovered why you are told to eat an apple a day and we will be revealing that with you here.
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We hope you got insight from reading it, now let’s go back to sleeping in a tent in your living room… and how to make the perfect fall soup recipe. To cook sleeping in a tent in your living room… and how to make the perfect fall soup you need 12 ingredients and 4 steps. Here is how you do it.
The ingredients needed to make Sleeping in a tent in your living room… and how to make the perfect fall soup:
- Use 1 yellow onion medium , chopped
- Take 1 sweet potato small , chopped into cubes
- Provide 2 butternut squash , peeled, seeded and chopped into cubes (save the seeds to roast and use as garnish)
- Get 1/2 brown sugar ( to roast the seeds with) tbl
- You need 2 granny smith apples large , cored and chopped
- Get 4 cans vegetable broth low sodium (32 oz total)
- Use 1 can coconut milk ( the full fat kind - only add the separated top layer of cream)
- Take 1/2 cream cheese bar (so, 4 oz)
- You need 1/2 teaspoon cinnamon ground
- Use 1/4 teaspoon nutmeg ground
- Use 2 tablespoons maple syrup
- You need to taste Salt black pepper and freshly ground
Instructions to make Sleeping in a tent in your living room… and how to make the perfect fall soup:
- Add everything to the slow cooker except for the brown sugar, spices and maple syrup. Cook on low for 6 hours or on high for 3 1/2 to 4 hours.
- Roast the seeds with brown sugar in the oven at 400 degrees (I used my toaster oven) for about 5- 10 mins until golden brown. Watch them carefully so they don't burn.
- Once vegetables are cooked and soft, puree the soup using an immersion blender. Add the cinnamon, nutmeg, and maple syrup. Season with salt and pepper, to taste. If you don't have an immersion blender, you can transfer the soup to a blender (in batches) and puree until smooth. Pour the soup back into the slow cooker until your guests arrive.
- Ladle soup into bowls and garnish with roasted seeds and more nutmeg.
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