Curiosity Is Transformational In The Kitchen: Making Peace With The Granny Smith

I remember seeing this beautiful, shiny, big, bright green apple on my aunt’s table, picking it up, taking a big bite, and immediately regretting it. It was tart, a little dry, and the skin was thick enough to lodge in the gap between my two front teeth. For most people, that might have been the end of their relationship with Granny Smith apples. But I am persistent about making sure that when I say I do not like a food, I’m sure. So over the course of several years I tried again, a few times. I know some people eat Granny Smiths on their own. I cannot. I have tried many times, but for some reason they just aren’t palatable to me that way. They’re tart, and they don’t taste how I think an apple “should” taste.

Photos by Cat Mayer

As I became a more experienced cook in my home kitchen, though, I grew curious about how to use ingredients I didn’t prefer. What could I pair Granny Smith apples with to bring out a pleasant flavor? Were there techniques that made a difference? The answer to both, I’ve found, is yes. I’m not a trained chef, but I am curious and love to learn. I especially appreciate learning about everyday things, like apples, so I set out to transform a food I really didn’t like into something I could actually love.

After trying salads, baked goods, sweet dishes and savory ones, these two recipes finally let me fall for the Granny Smith apple, just a little. The soup is so good on a fall evening when the warm days give way to a crisp, cool night. The sandwich is a lovely treat when hosting friends for autumn afternoon coffee chats. Perhaps they might also change someone else’s mind about Granny Smith apples too.

BUTTERNUT SQUASH AND APPLE SOUP

SERVES ABOUT 4

1 medium butternut squash, cut in half and deseeded
1 medium white or yellow onion (or half a large one), quartered
1 large Granny Smith apple, cored and quartered (not peeled)
3-4 garlic cloves, peeled
2-3 cups chicken or vegetable stock
1/2 cup heavy cream
Salt and pepper to taste
2 oz goat cheese and chives to stir in
Olive oil

1. Preheat oven to 350 degrees Fahrenheit.
2. On a parchment lined baking sheet, place the butternut squash. Drizzle and brush with olive oil. Place cut side down and roast in the oven for 30 minutes, then remove.
3. After 30 minutes, brush the quartered onion and apple pieces, and garlic cloves with olive oil and place around the butternut squash. Return to the oven for 20-30 more minutes or until the squash is completely cooked through.
4. Remove the flesh of the squash and put into a blender with the apple, onion and garlic.
5. Add two cups of chicken or vegetable stock and blend until smooth. Add more stock if needed until desired consistency.
6. Put in a soup pot and heat until simmering.
7. Add cream and serve with a dollop of goat cheese and sprinkle with chives.

GOAT CHEESE AND APPLE SANDWICHES

SERVES 3-4

8-10 oz plain goat cheese
2 oz fresh chives, minced
Apricot jam
1 Granny Smith apple
6-8 slices of bread of your choice, sourdough or whole wheat recommended
Butter
Salt and pepper to taste

1. In a bowl, combine the goat cheese, chives, salt and pepper, and refrigerate until ready to assemble the sandwiches.
2. Spread butter on one side of the bread, arrange on a lined cookie sheet and toast under the broiler. Slice the apple very thinly.
3. To assemble the sandwiches: on the untoasted side of the bread, spread apricot jam on one slice, then layer the thinly sliced apple. On another slice, thickly spread the goat cheese mixture, then put the sandwich together.

Originally published in the fall 2026 issue of Spoke+Blossom.