This is the time when root vegetables are plenty. Everything is pumpkins and apple cider and deep maroon shades.
The weather is mild enough to wear a light sweater and a nice pair of jeans and not sweat or freeze to death.
The sun is still out and the days are getting shorter.
All of the best TV shows are back and premiere week is glorious. Have I mentioned I LOVE Castle and Murdoch Mysteries? (I could do a blog post on both on each of them expressing my love, but maybe you guys don’t want to read that.)
This is the time when white girls drink Pumpkin Spice lattes, wear leggings with Uggs and big wooly sweaters and they “Can’t Even”. (Can’t even what? Finish a sentence?)
Luckily I’m not the last one. No Uggs and no lattes for me. (Bleh, coffee)
But I do love sweet potatoes. And butternut squash. They are my favourite veggies and they are is season now!
So this Cooking with Cassie is the first Fall edition!
Butternut Squash and Sweet Potato Soup with my crock pot!
I looked up a couple of recipes on Pinterest and chose ingredients that I wanted so we’ll see if this turns out all right.
Just to let you all know, it is 8:30 in the morning and I’m starting dinner. Matt said I didn’t have to start it until 12 if we wanted it to be done by 6, but I’m not taking any chances. He gets off early today! (Hooray!)
So the recipes say that I should get a medium size butternut squash, but I love butternut squash so I got a big one 🙂
Let’s start peeling and cutting up the squash.
I had to peel some squash for Thanksgiving last year and I remember my fingers getting this weird texture all over them while doing so. (And DO NOT get that stuff in your eye. Ouch) So I grabbed a pair of surgical gloves my mom stole from the hospital when I was there a few months ago.
Better to be safe than sorry!
After 45 minutes, I am done peeling the squash.
FORTY FIVE MINUTES PEOPLE!
God, that took forever!
It may not be pretty. And I got a little mad at it closer to the end of the peeling.
So I start to cut.
HOLY SH*T THIS THING IS TOUGH!
Pardon my language but it took me an HOUR to cut up this thing. I thought I was going to lose a finger or an eye. I was cursing and swearing at it and swinging the knife around. (Don’t tell Matt.)
… My mom just called me. She said that it’s much easier to cut after you cook them in the oven for a bit.
I am literally sweating and my arms are sore. At least I don’t have to work on my arms today?
Butternut Squash is not my favourite vegetable anymore.
Matt makes cutting this up look so easy. Maybe he is stronger than me. But I go to the gym!
The squash is also taking up more than half of the crock pot. Maybe that’s why the recipe said a medium size squash…
Now the sweet potatoes. I have peeled and cut sweet potatoes many a time before so this should be easy.
But it’s not.
The peeling was easy but now I’m convinced that this knife is not sharp at all. This is taking forever.
Or maybe my arms are too sore from the squash.
The recipe also called for 2 sweet potatoes but I got 3 because I love sweet potatoes.
And now my crock put is full.
I should really pay attention to recipes.
Onto the carrots.
I KNOW HOW TO DO THIS!
Peel and cut. Easy.
3 medium carrots. I do have 6 but I only did 3 because maybe the recipe knows what it’s talking about.
One Granny Smith Apple.
I’ve never thought to put an apple into soup but one of the recipes called for one, so I thought “Why not?”
Apple’s are so easy to cut.
It’s like butter compared to the not-so-butterynut squash.
And one onion. The recipe didn’t say what kind of onion to use and there are different kinds. (Learned that from Matt a while ago!) So I picked a sweet onion.
Even an onion is nice to cut.
Of course, by this time, I am so frustrated with peeling and cutting vegetables that when it comes time to dice the onion, I slice it up then start whacking my knife on the board to dice it.
Ain’t nobody have time for nice squares.
I’m supposed to add 4 1/4 cups of vegetable broth but I am going to use some chicken broth that Matt brought home from the restaurant a few months ago.
Oooo secret ingredient!
I also added a bit of vegetable broth too.
And don’t tell Matt… I didn’t measure it.
I’m tired, sweating and frustrated so I added the chicken broth and half of the veggie broth willy nilly.
Don’t judge me.
Ok, now that my crock pot is over-flowing, I squish the veggies down as much as I can.
I put it on low for 6 hours.
Now I wait.
Don’t you love the mess I made in the background?
Who knew that making soup was such hard work?
Ok so 6 and half hours later, my apartment smells like Thanksgiving Dinner. Yum.
It’s also really hot in here. I thought it was supposed to be Fall?
Since I don’t have an inversion blender, I’m going to use my fancy new Nutri-Ninja my mom bought me.
I haven’t used it yet so we’ll see how this goes.
I scoop out part of the soup and put it in the blender.
I took a video of my first try with this thing but unfortunately, when I play back the video, the screen is black.
So all you can hear is me being really scared with it and screaming at how fast it’s going and thinking it’s going to explode.
Which is actually kind of funny.
So I’ll put that here I guess.
Well that was fun.
Now my soup looks like this:
It’s orange! So that’s a good start.
And it looks like baby food.
… Kind of tastes like baby food too. Pretty bland. How did I eat so much of this when I was a baby?
I was a greedy, food loving, fat baby. That’s why.
Now I have to add 3 1/4 cups of coconut milk. I keep some in my fridge so I can have cereal and smoothies with it. I think I have enough.
… I only have 3 cups.
3 cups it is I guess!
Now add a teaspoon of cinnamon. My measuring spoons are in the dishwasher and I don’t want to clean them so I’ll eyeball it.
I think I put too much in.
Now 1/2 teaspoon of nutmeg,
WHERE IS MY NUTMEG?
I bought some yesterday!
I remember putting it in my grocery bags.
WHERE IS IT?
I spent 7 dollars on that little tin when I only needed 1/2 teaspoon, so I better find it.
This has become the hunt for the nutmeg,
I have checked EVERYWHERE.
The whole kitchen, all the drawers, heck, I even checked the bathrooms and bedroom because maybe I wanted a little nutmeg snack before bed for whatever reason?
I can’t find it!
I bet I will find it later and I’ll rip out all my hair.
But not actually.
I really like my hair. *Tosses hair around like a diva*
So I guess I’ll just add a little salt then blend this up again to make sure everything is smooth.
Since Matt isn’t home yet, I’m going to put the soup into containers so we can eat together later.
It actually tastes pretty good!
…Needs nutmeg though.
WHERE ART THOU NUTMEG???
So my kitchen is a mess. There is orange goop everywhere and I have managed to use the crock pot, a regular pot, tubberware, blender, and pretty much every other utensil in my kitchen to make this.
Isn’t soup supposed to be easy?
So Matt figured out the nutmeg situation. There was a tin of powdered mustard on the spice shelf. I grabbed that blindly since it was in the nutmeg section on the shelf in the grocery store.
Looks pretty good, tastes pretty good.
Complement your chef’s guys. They have a hard career.