Savory Sundays: Roasted Butternut Squash and Apple Soup

I am a reluctant vegetarian. When I moved to Montreal, it became clear that meat was much more expensive than I was used to. Almost $5 more per pound, to be exact. As I am a poor college student with empty pockets, meat was not going to be on the menu. Not when a block of tofu is $2 and will feed me for days. My fate was sealed. Vegetarian, I became. Not necessarily out of desire, but out of necessity.
Coming from cattle country, meat is cheaper than vegetables. The standard dinner table fare is meat and potatoes. I can say, with great certainty, that well over half the population of my home state has never tried tofu and never will. When I tried tofu for the first time, I can't say my attitude was any better. I held the package with two fingers and at arm's length from my body. But once I tasted it, I came around. Tofu and I have since become the greatest of friends.
But here's the twist. I have an unusual and dysfunctional digestive system. As far as my body is concerned, I might as well have been a vegetarian for years. After a couple months of going tofu, I have lost my ability to eat meat without consequence. And so here I am, stuck between two different realms of food. I am the reluctant vegetarian.
This vegetarian roasted butternut squash and apple soup is a nutritiously delicious. It is a thick puree of roasted vegetables, where the squash and apple take center stage. The flavors of the mushrooms and celery are hidden, which makes this soup easily adaptable. You could add cauliflower or any other vegetable with a subtle flavor to pack in more nutrients. This soup smells sweet and is warm and comforting on a cool, fall day.

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Baked Apple Chips

Sometimes I wish my kitchen had more features. I live in a small, but charming old apartment which means I have a charming, but tiny kitchen. So tiny, in fact, that there isn't enough space for the refrigerator. The refrigerator lives in the laundry room. Imagine that.
Unforutnately, this also means my kitchen is too small for a microwave. When I want to reheat food this means business. Pulling out the pots and pans, turning on the stove, trying to reheat the food instead of recook the food. It's an art. A messy one. Which is why it would also be nice if I had a dishwasher. But I'm not even going to let myself imagine that level of luxury, not even for a second.
Small kitchens leave a lot of room for improvisation. The stove is my microwave, the oven is my toaster, and the whisk is my mixer. I may not have a microwave, dishwasher, food processor, coffee maker, toaster, blender, stand mixer, or hand mixer but, damn it, I've got a waffle maker. You better believe it.
These baked apple chips are light, delicious, and perfect for snacking. The cinnamon sugar flavor is subtle, but adds just the right amount of spice to the apple chips. The apple chips are both chewy and crunchy, making for an interesting texture. These can be served as an appetizer, alongside a sandwich with lunch, or in the middle of the afternoon for a pick-me-up snack. And if you eat ALL of them at once? You can't feel bad about it because these are apple chips and you just got your daily recommended intake of fruit. Oh yeaaah.

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Butternut Squash Custard

I look forward to the autumn season every year. The leaves and landscape beginning to change colors. The earth beginning to hibernate. The brisk smell of smoke and leaves hovering in the air. The dissonant sound of leaves clashing with cement underfoot. Drawing the hot chocolate out from the back of the cupboard. Snuggling under a warm blanket, sipping apple cider, and reading a good (cook)book. These are my favorite moments of fall.
Last weekend, I went rock climbing with a few friends. We drove an hour outside the bustling city of Montreal and into the heart of the Quebec countryside. I was floored. Coming from the plains of North Dakota, it is rare to see more than a small cluster of trees at a time. Quebec has thick forests that spread out for miles and miles over the gently rolling hills. And the colors! Dark greens, light greens, orange, red, pink. All in transition. Gorgeous.
It was one of those perfect fall afternoons. The sun was shining, the air was chilled, and the wind smelled heavily of the death before spring's rebirth. We traipsed through the worn forest paths to conquer the rocks.
And conquer them, I did.
There are very few moments more compelling than climbing a difficult rock face, reaching the top, bruised and battered, and being greeted with this. The sun setting over the vibrant forest beneath my feet. I was the queen of my own domain.
This butternut squash showcases the flavors of autumn. Cinnamon and nutmeg compliment the deep flavors of the squash beautifully. The caramelized sugar crust adds just the right amount of texture. This custard is comfort food at its finest. After a long day out in the brisk fall air, this hits the spot. Perfectly.

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