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The Husband is afraid of weird colored foods.
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.
Slow Cooker Butternut Squash and Apple Soup
- Makes: 8 cups
- Difficulty: Easy
- Prep Time: 15 minutesOctober 27, 2011 019
- 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
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.