MistressDarkArt
Posts: 5178
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No toffee, but I'd like to post my 'Winter Harvest' soup recipe in this thread. It's a crowd pleaser.
MDA's Winter Harvest Soup
An easy, delicious soup that is pure comfort food. Can be made vegan by using vegetable stock and leaving out the butter, but won't be as creamy or flavorful. The skins left on the peppers and apples bring a beautiful color and help thicken the soup. Even if you're not a tofu fan, its use here is undetectable and provides vegetable protein and a creamy taste instead of using regular cream. This makes a lot; it freezes well. You can also 1/2 the recipe.
4 medium size butternut squash, baked, seeds removed, peeled, cubed
3 Quarts double-strength chicken stock
1.5 stick butter (6 oz)
2 Red bell peppers, seeded but not peeled
1 large onion
10 cloves garlic
1 tsp. curry powder
1 12 oz pkg. tofu steak, drained (Hinochi has the most neutral taste, I think)
salt/pepper to taste
2 Fuji apples, cored but not peeled
Throw everything but tofu in the pot and simmer until it's all falling apart. Blend until smooth in the pot with stick blender. Add some of the soup to the tofu and blend w/stick blender until smooth and creamy, pour back into soup and simmer down on low heat to desired thickness, stirring frequently.
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RECIPES!!! - 
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