I would love a recipe or two..especially one that has butternut squash as I have three on my counter! Thx 
Ok! I haven't tried this one, but it looks gorgeous:
Pumpkin Soup with Lime
6 cups peeled pumpkin, cut into 2-inch cubes
3 leeks, white part only, coarsely chopped
4 cups vegetable stock
1 tsp salt
1/4 tsp freshly ground black pepper
zest and juice of 1 lime
pinch cayenne
1 cup whipping (35%) cream
6-8 cherry tomatoes, halved
1/4 cup toasted pumpkin seeds
finely chopped chives or cilantro
In slow cooker stoneware, combine pumpkin, leeks, stock, salt and black pepper. Cover and cook on low for 8-10 hours or high for 4-6 hours, until pumpkin is tender. Puree. If serving hot, return to slow cooker, add lime zest and juice, cayenne, and cream and cook on high for 20 mins. If serving cold, combine ingredients in large bowl and chill thoroughly. Ladle into individual bowls and garnish with cherry tomatoes, pumpkin seeds, and chives or cilantro.
This one I have tried, and it's absolutely wonderful:
Santa Fe Sweet Potato Soup
2 dried New Mexico chile peppers
2 cups boiling water
1 tbsp veg oil
2 onions, finely chopped
4 cloves garlic, minced
1 tsp salt
1 tsp dried oregano
4 cups peeled, cubed sweet potatoes, about 1/2 in.
6 cups veg stock
2 cups corn kernels, thawed if frozen
1 finely chopped jalapeno pepper (optional)
1 tsp grated lime zest
2 tbsp freshly squeezed lime juice
2 roasted red peppers, cut into thin strips
finely chopped cilantro
Soak chiles in boiling water for 30 mins. Drain, discarding soaking liquid and stems. Pat dry, chop finely and set aside. Saute onions for 3 minutes until softened. Add garlic, salt, oregano and chiles and cook, stirring, for 1 min. Transfer to slow cooker stoneware. Add sweet potatoes and stock and stir to combine. Cover and cook on low 8-10 hours or high 4-6 hours. Puree; add corn, jalapeno, lime zest and juice. Cover and cook on high for 20 minutes, until corn is tender. Garnish with red pepper and cilantro.
And another one that we make pretty often:
Lentil Sloppy Joes
1 tbsp veg oil
1 onion, finely chopped
4 stalks celery, diced
4 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp salt
black pepper to taste
1/2 cup tomato ketchup
1/4 cup water
1 tbsp balsamic vinegar
1 tbsp brown sugar
1 tbsp Dijon mustard (or 1 tsp mustard powder)
2 cups cooked lentils, drained and rinsed
hot pepper sauce (optional)
toasted hamburger buns
Saute onion and celery until softened, about 5 minutes. Add garlic, oregano, salt, and pepper and cook, stirring, for 1 minutes. Stir in ketchup, water, balsamic vinegar, brown sugar and mustard. Transfer to slow cooker. Add lentils and stir well. Cook on low 6 hours or high 3 hours, until hot and bubbling. Add hot pepper sauce to taste. Ladle over hot toasted buns.
I think it must be time to bust out the slow cooker myself!
