Some people curl up in bed with a good novel; I take cookbooks or cooking magazines. This is because I am still learning to cook and need all of the ideas I can get. While flipping through a healthy recipe magazine I came across a recipe for Butternut Squash Soup. It called for the addition on an apple. This idea sounded yummy but I was not certain how well Butternut Squash Soup would go over with our family. I decided to use more apple, leave out the onion, and reduce the butternut squash. And then I renamed it Apple Soup. It is all about marketing.
Audrey and Maurene's Tasks:
- Help measure and add ingredients to slow cooker
- Assist in apple slicing
- Peel apples
- Gather ingredients
- Assist the girls
We used an immersion blender and the girls loved it! I have not used it in a while so was a novelty and they were fascinated. Each kept yelling that it was her turn to blend so we ended up blending a lot longer than needed. I used one and a half apples, half a 14 oz package of frozen organic butternut squash and enough liquid to cover. I added whole milk before blending to make it a cream soup. Use any butternut squash soup recipe for a starting point and use apple in place of some of the squash. It was received very well by all except the girl's daddy. He claimed to not enjoy sweet soups. The girls helped me use the other half an apple to make apple grilled cheese sandwiches. It was a very tasty meal.