Owner Manual

 1 small butternut squash

 2 cups broth

 1 small onion, chopped and sauteed in 4 T of butter (saute

optional)

 1 clove garlic

 ¼ teaspoon dried thyme

 ⅛ tsp cinnamon

 ⅛ tsp cayenne pepper

 Sea salt to taste

Directions:

1. Load all ingredients into personal slow cooker, stir.

2. Cook on low for 2-3 hours. If you have a hand-held

immersion blender you can then puree all of it to make it

smooth and creamy.

3. Add milk or cream if desired and top with sour cream to

serve.

Japanese Mushroom and Seaweed Miso Soup with Tofu

(low fat, vegetarian, gluten free, low glycemic, low carb)

Cook time: 1 to 2 hours

Ingredients:

 3 cups vegetable broth

 ⅛ cup mirin

 1 T tamari or soy sauce

 3-4 oz shiitake or other mushrooms, sliced

 1/2 head small napa cabbage, cored and coarsely shredded

 1 12-ounce block extra firm tofu, cut into 1/2-inch cubes

 ¼ cup miso (optional)

 2-3 oz seaweed (optional)

 2-3 green onions, sliced diagonal , for serving

 2 T toasted sesame oil for serving

Directions:

1. Combine broth, mirin, tamari, mushrooms, cabbage and seaweed

in personal slow cooker.

2. Cover and cook on high for 1 hour

3. Remove from heat or transfer to serving bowl and stir in tofu and