My husband has a thing for apples.
Sure, I like apples. Especially this time of year. And every fall one of our favourite things to do is go apple picking as a family. Heck, we’ve got quite the apple recipe collection over here too!
But my husband doesn’t just like apples, he loves apples. Loves them like he eats two apples a day, every day, year round. That’s a lot of apples.
So needless to say our house is always stocked with a plethora of apples. But god forbid I try to cook or make anything with them. Forbidden! According to him, apples are strictly for eating straight up, maybe dipped in peanut butter, but that’s it.
Well honey, I’m sorry. But I had a hankering for some fall soup. So with a butternut squash on the counter and a carrot about to turn in the fridge and a drawer full of apples, I borrowed one and low and behold this Butternut Squash Apple & Carrot Soup was born.
What makes this soup ever so special is all the main characters are roasted in the oven. There’s no sauteing of onion or garlic, no simmering away all day in a pot, no slaving over a hot stove. All the vegetables and seasoning get all nice and brown and caramelized in the oven before getting tossed into the pot along with some vegetable stock and a shot (or two) of cream. It’s pretty much the definition of fall.
Serve with a hunk of your favourite bread and an extra drizzle of cream, and you’ve got the makings of one darn perfect seasonal dinner.
I think once my hubby has a taste of this soup he’s bound to forgive me for
stealing using one of his precious apples, right?