It’s true. I’m pretty sure that anything that is green, yellow, or orange are in his “off limits” territory when it comes to eating. Guacamole? Not so much – he claims it’s all about the “texture”, but I’m pretty sure it’s because guacamole is green. Brussels sprouts? No siree – although I may or may not have won that battle already. That boy has already eaten brussels sprouts twice in his life.
I have finally gotten him to enjoy squash in its “whole” form – he loves stuffed acorn squash as long as it is filled with some sort of carb and cheese. I can do that for him.
Now, here’s the thing – I’m not trying to trick the Husband into eating something. I would never do such a thing. What I am trying is to get him to at least try different foods without getting the “86” on the dish I made without him even trying it. Call me a bad wife or tell me that I am bossy, but I think that’s a reasonable request.
Yesterday morning, I was holding my breath and crossing my fingers that the Husband would like the soup. As he sat down to dinner, I knew it was coming.
“What’s this?” – he asked.
“Soup.” – I replied
“I can obviously see that. What kiiind of soup is this?” – inquired the Husband.
“Squash soup – butyoureallylikesquashremember?"” – I had to get that one out really fast before he could say he didn’t like it.
“Do I like squash soup?” – the Husband wanted to know.
My usual reply would be something like “yes, of course you do. don’t you remember eating squash soup last year?” But I decided to go with the truth.
“I’m not sure – but there’s only one way to find out.” – holds breath and turns blue.
print this recipe!
Slow Cooker Butternut Squash and Apple Soup
Makes: 8 cups Difficulty: Easy Prep Time: 15 minutes Cook Time: 6 hours Total Time: 6 hours and 15 minutes
3 pound butternut squash
2 granny smith apples, peeled and diced
1 medium yellow onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup water
salt and pepper to taste
nutmeg and cinnamon to taste
Directions: Begin by peeling your butternut squash with a vegetable peeler. Once peeled, cut into 1 inch chunks and place in a slow cooker. Next, peel and dice your apples – toss them in the slow cooker along with the diced onion and minced garlic cloves. Add your vegetable broth and water. Cover and heat on low for 6 hours. When 6 hours have passed, transfer your soup to a blender and puree until smooth. Season with salt, pepper, cinnamon, and nutmeg to taste.
I was ready on defense to tell the Husband to try a few bites before he made up his mind. I was almost passing out because my breath was being held for at least 6 hours (did you see the cook time on that slow cooker?).
I, in fact, didn’t want to bring up whether he liked the soup or not. I figured if he didn’t like it, he would just keep it to himself (maybe) and let it be. If I asked, there could be repercussions.
His response after many saltine filled bites?
“You know.. this soup doesn’t really taste so ‘cleaneatingchelsey.com”’.
I’m taking that as a “oh my gosh this soup is so good and delicious and creamy that I can’t believe it’s vegan and doesn’t have any dairy in it. You should make me this soup every day for the rest of my life so I can turn orange and we can look orange together and people can make fun of us for the rest of our lives.”
I’m excellent at reading in between the lines.
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