This is a classic dump-and-cook crock pot recipe.
Creamy and mild, this simple curried soup is full of tender fall vegetables and the warming flavors of ginger and garlic.
They get their captivating flavor from the tiny black nigella seeds sprinkled liberally over the top.
Butternut squash and sage with brown butter is a classic combination, but any sweet autumn squash works here.
Using a good-quality olive oil makes a difference in this cake, which is dense and moist and just the right amount of sweet.