What to Make With A Butternut Squash
Makes: Enough for 4 to 5 servings Prep Time: 15 minutes Cook Time: 20 minutes
When I thought about adding a homemade Butternut Squash & Apple Soup to the Cafe’s menu – ya know because it’s getting chilly outside – this question popped inside the thought blurb above my head:
“Why make homemade soup when you can just as easily buy it packaged at the store?”
Uh, good question. The store bought version actually fits the Cafe’s motto to “EAT WELL on your busiest day” pretty well.
But I decided to share this Butternut Squash & Apple Soup recipe with you anyways. Why?
Because there is a chance you fit one of the 10 Personality Types that I think are most likely to chop, stir and blend a homemade soup together.
They are based on the amazing students, grad students and post-college people I have met at College Recipe Cafe Cooking Events or through the feedback they have sent me about recipes, events or posts I have shared. Take a look to see if one of these personality types happens to include you! 👇
#1 The Ingredient Reader
You like to know what’s in the food. If you find ingredients like mono- and diglycerides and excess salt in your store-bought version, you may be more inclined to make your own..
#2 The Possibility Seeker
When you see a 1/2 empty bag of snack-sized baby carrots in the fridge, that are about to spoil, you see the possibility to use them as a substitute for the carrot in this recipe. Love your “nothing goes to waste” vision!
#3 The Knife Wielder
You’re going to love preparing the ingredients for this recipe! You get to use your serrated knife to cut through and remove the squash’s tough skin. You get to use your chef’s knife to chop the carrots and onions. AND you can use your paring knife to peel the apple. Sorry the Samurai Sword you bought on eBay isn’t required (unless of course you want it to be…)
#4 The Kitchen Gadget Collector
Before you peel the apple for this recipe, you might want to remove the core first…with-that-sweet-looking-apple-corer-you-bought-on-Amazon. Nice!
#5 The Binger
You simply can’t wait to see what happens next. What happens after the veggies go in the pot? What’s next when the soup has finished simmering? You won’t stop until you see the end result – that you won’t want to miss!
#6 The “Blender” Crowd
We get it. You love your blender to blend together smoothies and protein shakes (you don’t have to keep telling us). What you’ll love about this butternut squash and apple soup recipe is that you get to puree it. You know what that means? That’s right, you have another good reason to rev-up your blender!
#7 The Recipe Adapter
We bet you’ll use your sharpie (with precision) to scratch out and add ingredients to adapt this simple soup recipe until it best suits your cooking style and individual tastes. Let us know what you did different!
#8 The Source Your Food Locally Advocate
Local farmers love you because you won’t hesitate to buy locally sourced ingredients at your nearby store and use them to make this savory soup.
#9 The Cooking Challenge Junkie
You can’t turn down a good cooking challenge, can you? Like…make a better homemade butternut squash soup than the store-bought version in under 40 minutes. Ready, Set, Go! (the recipe below will give you a head start).
#10 The person who simply enjoys making their own delicious homemade Butternut Squash & Apple Soup…
When it’s not your busiest day!
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BUTTERNUT SQAUSH & APPLE SOUP – FOR A NOT SO BUSY DAY
Makes: Enough for 4 to 5 Servings Prep Time: 15 minutes Cook Time: 20 minutes
1 Tbsp. butter
1/2 onion, chopped
1 medium carrot, peeled and chopped
1 apple (or use 2) cored, peeled and chopped
1 small to medium butternut squash, peeled and cut into 1-inch cubes
1/2 tsp. nutmeg
1 Tbsp. brown sugar
3 cups chicken or vegetable broth (or enough to just cover vegetables)
1/2 tsp. salt (more if using a “no-salt added” broth)
1/4 tsp. freshly ground black pepper
In a soup pot, melt butter over medium heat. Add onion, carrots, apple, butternut squash, nutmeg, and brown sugar, nutmeg. Season with salt and pepper. Stir vegetable before adding broth.
Simmer soup covered, over low heat until vegetables soften, about 15 to 20 minutes
When vegetables have softened, puree soup until smooth with a blender. Taste and season again with salt and pepper if necessary. Ladle your soup into a bowl and enjoy!
PIN FOR LATER
Brent Garell (hey that’s me!) leads the team at College Recipe Cafe. He is the author of The Cook-a-Palooza Experience and 15-Minute Money Saving Meals for Students. Or check out his online cooking classes at Cooking Pro Jumpstart.