Sunday, October 7, 2012

Roasted Apple and Squash Soup








Steamy pic! 

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.

Comments:

- 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.

Recipe: http://www.npr.org/2012/09/18/161353759/how-to-upset-the-apple-cart-deliciously#soup

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