Squash and Apple Soup

Here’s another soup recipe!


2 cups of squash (I cooked it in the oven until it was about 90% cooked)
2 cups of apple sauce
1 cup of pumpkin (I had leftover pumpkin, you could add more squash if you don’t have any)
2 cups of water
1 cup of apple cider
2 tbsp fresh ginger
Pepper to taste

Simmer over a low heat until the squash is soft, then purée until it reaches a desired consistency. You may need to add more water to thin it out. We also used very fresh and ripe apples, so I didn’t put as much cider in, because it was sweet enough, but you may decide to add more.

Sweet Potato and Apple Soup

This soup recipe came in my mailbox the other day, and as soon as I saw it, I knew I wanted to make it. However, things never quite work out exactly as planned, so I had to change it. Mostly because I started it at around 4, not realizing that it was a slow cooker recipe. Anyway, here’s what I did:

First, I took 3 sweet potatoes and pierced them with a fork. I put them in the oven to bake for about 45 minutes at 450. I did them this way because I really, really dislike chopping and peeling them. Then I cut them in half, and scooped the potato out with a spoon into a pot. I added approximately 1 cup of soup stock and 1 cup of apple cider, and put it on to simmer to finish cooking the potatoes.

While the potatoes were simmering, I chopped up 2 apples (I used gala, they were on sale last week). I put them in a frying pan with 1 tbsp of margarine. I added 1 tbsp of ginger, 2 tsp of curry, and 2 tsp of onion powder. I cooked the apples for about 5 minutes on a medium heat, then I added them to the pot. The mixture simmered for about another hour, and then I mixed it all together with my immersible blender. At this point, I added a little more cider, just because I like it creamy.

I also toasted some bread to go along with the soup. I sliced a ciabatta loaf in half, and added someolive oil and parsley, and then cooked it under the broiler in the oven until it toasted.


This one got the seal of the approval from my two year old, as well. He especially liked to dip the bread into the soup.

Crockpot Apple Crisp

We had thanksgiving dinner at my aunt and uncle’s house.  Their house is in the middle of an apple orchard (in fact, my uncle’s family has an apple u-pick), so whenever we visit in the fall, we go out and get some apples.  Hubs and my darling son went out and played in the orchard and got a few good pics:

I guess maybe there was a little apple sampling going along with the picking (my husband calls it ‘quality control’).  Anyway, I told them that I wanted some Cortland apples to make an apple crisp, and I received some beautiful good-sized apples:

The first thing I did was core them and chop them.  I did not peel them.  Everyone in our house likes apple peels, and hey, they’ve got a lot of nutrients for them, I’m not throwing them out!  Besides, they turn pretty mushy, and you won’t even notice them.  I cut up approximately 6 cups of apples and put them in the bottom of my slow cooker.  And here’s why I saw ‘approximately 6 cups’.  I had someone helping me out there, too.

I then mixed together 2T of cornstarch, 2T of brown sugar, and some cinnamon sugar in with the apples, topping them off with 2T of lemon juice.

I don’t make pie crust very often, so I whipped out my seldom used pastry cutter for this next step.  I mixed 1/2 c of white sugar, 1/2 cup of brown, 1 cup of flour, almost 1t of cinnamon and almost 1t of nutmeg.  By almost, I mean I didn’t quite fill up the full teaspoon.  And then I cut in 1/2c of margarine.  When it’s nice and crumbly, you can put it over top of your apples.

Because crockpot times vary, once the apples are soft, it is almost done.  We cooked ours at low for about 4 hours.  Once the apples are soft, remove the lid for about an hour so the top to crisp up a bit, and then serve with ice cream or whipped cream.