Soup, Vegan

Roasted Butternut Squash Carrot Apple Soup

October 1, 2013

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So, today was fun.

On my drive to work today as I was merging from the left lane to the right lane just before the entrance to the highway I saw a large piece of metal in the middle of the lane. It looked like a hunk of some machine, or car part that had fallen off a heavy duty truck perhaps. 

I saw it only for a split second as the car in front of me switched lanes. I don’t remember if I had time to move out of the way or not, but I was thinking I had better not put my brakes on as I merged onto the highway because I’m sure I would have been rear ended. So I kept driving and sure enough just as I changed lanes the object met my front right tire.

It was quite the bump – it felt hard and solid as I drove over it with a clank. Unluckily I was merging right onto the highway with no where else to turn off, so I had to keep driving. The next exit was mine, but it was down a large hill. I could feel my tired slowly giving out. There was a sad little noise coming from the front right. It began to clunk louder, so I turned on my hazards, and coasted along the shoulder until the bottom of the highway to my exit. 

Oh crap.

I pulled over for a minute so I could call Adam – panicked of course. I began crying, because well that’s what you do when you’ve just ran over a large metal object, your tire is punctured, clanking and slowly deflating and your stranded on the side of a  highway and need to be at work in 5 minutes. 

I managed to let some traffic by me while I was on the shoulder of the exit, and then proceed to limp my way around the exit with my hazard lights to the nearest parking lot for a park & ride bus area. 

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I parked, got out and looked at the damage. Yup – it was definitely torn up. I called Adam back, then called a cab to get me to work. I was really only about 5 minutes from the school I was working at today, and luckily it was the school I had been at for both my practicums so I knew it well. I think if I had been TOCing at an unknown school I may have been a little more panicked. 

a $20 cab ride later, I was at school – and on time! TOC of the year? I think so. 

A big thanks to Adam who was a super boyfriend today – he left work, went to my abandoned car to put on the spare tire, which turned out to be flat and had to go to the store to get a compressor, came back and changed the spare in the pouring rain, brought it to his uncle who works at a tire store (thankfully!) and put on a new set of tires (because to be honest they needed to be changed before this winter came anyways), drove my car to my school with the new wheels and dropped off my keys, then his dad dropped him off back at his car. 

All I can say is thank goodness for boyfriends who know how to change a tire. Amen.

Needless to say I baked him two treats tonight – both with Apple because he requests apple pie daily. 

Today, he definitely deserved two desserts. I’ll be sharing them soon because they were both major hits. 

Now we’re both lying curled up on the couch watching some PVRd shows including the Black List, Agents of Shield and How I Met Your Mother. There’s lots of new shows for the season, some good some not so good. 

We had some salad for dinner with a chicken breast and a mug of this soup. 

Soup in a mug – it’s the best, and it’s happening all season long. It’s handy dandy.

I’ve began making a Sunday Soup – each sunday I’ll make a large pot of soup to eat through the week for lunches or quick dinners. I’ll share them on here each week. 

Do you have any favourite soups??

butternuts

Roasted Butternut Squash Carrot Apple Soup
Serves 10
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Ingredients
  1. 2 medium butternut squash, peeled seeds removed and chopped into chunks
  2. Olive Oil
  3. 1 yellow onion
  4. 5-6 medium carrots
  5. 2-3 granny smith apples
  6. 3 Tbs. Pumpkin
  7. 4 Cups (1 carton) low-sodium vegetable stock
  8. 1 cup water
  9. nutmeg
  10. cinnamon
  11. dried garlic salt
  12. curry powder
  13. pepper
Instructions
  1. Pre-heat oven to 400 degrees.
  2. Place sliced butternut squash chunks onto baking pan, drizzle with olive oil and sprinkle with a little nutmeg, cinnamon, garlic and curry powder just slightly. Mix together and spread in single layer on sheet.
  3. Place in oven for 30-40 minutes, until squash is tender, caramelized and nicely roasted.
  4. About 10 minutes before the squash is finished, dice the onion and add it to a large pot with 2-3 Tbs of olive oil. Heat over medium heat 4-5 minutes until translucent.
  5. Peel and cut carrots into small chunks, add to pot. Cook another 5 minutes.
  6. Peel and cut apple into chunks, add to pot.
  7. Remove butternut squash from the oven, and add about 2 cups of the squash to the pot along with the pumpkin. I reserve the rest of the squash to have with salads - it's delicious.
  8. Add the vegetable broth and water, bring to a boil.
  9. Reduce heat to medium-low and simmer for about 30 minutes.
  10. Remove from heat.
  11. Use an immersion blender to puree the soup, or you can transfer to a blender (be sure to allow the heat to escape through the top or it will burst!), or add small amounts at a time to a food processor and return to the pot. It will turn into a gloriously thick velvety smooth orange soup.
  12. I topped mine with a drizzle of coconut milk.
b a k e a h o l i c http://www.bakeaholic.ca/

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