I have forever been trying to decide how to use all of the apples my mother in-law left us (thanks JoAnn)! My favorite show on the Food Network is the Barefoot Contessa. In one of the episodes Ina makes a Butternut Squash Soup that calls for apples so I gave it a try! It was super yummy and pretty easy to do, with the exception of cutting the squash. (I’m just lucky I didn’t chop a finger off.) Here’s the recipe:
1 quart chicken stock 3 lbs butternut squash 2 yellow onions 2 apples 3 tbsp olive oil 1 tsp salt 1/2 tsp pepper
Cut the squash, onions and apples into 1 inch cubes. Cover them with the olive oil, salt and pepper. Roast them in the oven at 425 degrees for 35 minutes. Puree in the food processor and then place in the chicken stock. Let it simmer on the stove for a few minutes and then serve it up!
Too bad my husband was working the night I made it. I had two bowls for dinner and then he got the leftovers in his lunch the next day. Above is a picture of my creation. (The flowers are from my dear husband who surprised me after a bad day. Thanks honey!)
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