Sunday, October 7, 2012
Roasted Apple and Squash Soup
I used the remaining apples from the apple orchard experience to make this soup. I had specifically made a trip to the Dekalb Farmers Market to pick up the requisite spices, so this soup was GOING TO HAPPEN. It was easier than I thought it was going to be! Hehehe... It's certainly soup season so I hope I can make more in the coming months. I've supplied the recipe at the bottom of this post.
- I used two apples instead of three. Part of me wonders if a third apple would have made any difference.
- I didn't "Shake and Bake" the veggies according to the directions, and I drizzled way too much oil on the pans as a result. -_____-"""
- Instead of using a food processor or hand-held immersion blender to puree the roasted veggies, I used a blender. I think I divided the veggies into thirds and poured the puree into a pot three times.
- In the end, the soup was REALLY good, though a bit on the spicy/pepper-y side for me. I still ate it, of course. To me, it tastes better hot rather than cold. I liked the kick that the chili provides - it'll be nice to have when/if it gets really cold here.