- Saute onion, celery and carrots.
- Add squash, stock, salt, pepper, and thyme. Bring to boil then let simmer until squash is soft.
- Use immersion blender to puree. Serve.
- Preheat oven to 350 F. In large bowl mix beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. Bake for 20-25 minutes, turning once.
- In a slow cooker or large sauce pan over low heat, blend the cranberry sauce, chili sauce, brown sugar and lemon juice. Add meatballs and simmer for 1 hour before serving.
- Combine all ingredients and place in crockpot for 2-4 hours.