Kyle is in Toronto for the week, and last night we decided to make dinner for my parents. Craving something warm and feelin’ the fall flavours, we adapted the butternut squash-apple soup recipe from Dr. Andrew Weal’s cookbook True Food.

Here’s what we used (serves 4):

  • 1 medium butternut squash, peeled, seeded and cubed
  • 5 honey crisp apples, peeled, cored and cut into wedges
  • 1 large onion, peeled and diced
  • 2 garlic cloves, mashed in a garlic press
  • 2 teaspoons canola oil
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 5% cream (optional)


Here’s what we did:

  1. Preheat the oven to 400 °F and line two baking sheets with aluminum foil.
  2. Toss the squash, apples, onion, and garlic in a large bowl with the canola oil, salt, and cayenne pepper.
  3. Arrange the mixture in an even single layer on the two baking sheets and roast for 45 minutes.
  4. Transfer 3/4 of the roasted squash-apple mixture to a blender and add 1 1/4 cups of water. Blend until relatively smooth (there will be a few chunks). Add the rest of the mixture (and a little more water, if needed) to the blender and blend until smooth.
  5. Transfer to a pot. You may want to use an immersion blender (hand-held) to target any more chunks you do not want.
  6. While heating in the pot, you may wish to whisk in some cream or more water until you reach your desired consistency. Cream will make the soup richer and, well, creamier.

The cooking didn’t stop there. We wanted to create an appetizer-slash-side to go with the soup, and decided to make crostini. These crostini have all my favourite appetizer ingredients placed on one convenient little piece of toast. Genius!


Here’s what we used:

  • 1 white baguette
  • 1 package of spreadable goat cheese
  • 1 package of prosciutto, with strips ripped into halves
  • 1 small box of arugula
  • 6 figs, halved
  • Balsamic vinegar (optional)

Here’s what we did (we made 12 crostini, but you can make as many as you’d like):

  1. Slice baguette thinly.
  2. Spread slices out on a cookie sheet and place under the broiler to toast for 2-3 minutes (check to make sure they don’t burn!).
  3. Spread each slice with goat cheese and top with a folded strip of prosciutto, a few arugula leaves, and a fig half.
  4. Drizzle with balsamic vinegar if desired.


This is a deceptively simple dinner and was a big hit in my house. It even inspired my parents to break into the liquor cabinet for a “digestif”. Let me qualify this by telling you that they have not broken into the liquor cabinet since–well, I actually don’t think they ever have.

Stay hungry!