Sunday, October 20, 2013

Butternut Squash Soup for the Student's Soul

Hey everyone! I haven't posted a recipe for quite some time now (because frankly I'm not the best role model when it comes to cooking)... That said, I came across this super easy recipe for butternut squash soup that even I couldn't mess up, so I thought it would be a shame not to share it!

Butternut squash soup is definitely one of my favorite fall food items (right next to pumpkin pie), and I look forward to having some every year. It's great to portion off and freeze, that way you can defrost and eat it whenever you're craving a hot meal. It's a really warm and comforting pick-me-up, especially when you're smack in the middle of midterms!

Ingredients:
- A butternut squash (cubed)
- Half a shallot (diced)
- A clove of garlic (minced)
- 1 tsp. of olive oil
- Water (3-4 cups)
- Half a beef bouillon cube (or chicken or veg)
- 1/4 tsp. of salt
- Crack of pepper
- Pinch of thyme
- Pinch of paprika (to your taste)

First you'll need to peel and cube the butternut squash, which is definitely the most strenuous/time-consuming part. Try doing it as-is, but if it's too difficult, cut the squash in half and pop it in the oven for a bit. This will soften it, making it easier to peel, and will also reduce cooking time afterwards.

When your squash is peeled and cubed, put it aside and move on to preparing the broth. Dice your shallot and mince your garlic, then add it into your pot with the olive oil. Wait until the shallot & garlic brown up a bit, and don't forget to stir. Meanwhile, grab 3 or 4 cups of water (depending on how thick or how liquidy you like it). Add half a bouillon cube to the water, as well as your salt and pepper. Add in the pinch of thyme as well. Fresh thyme is best but dried works too.

Once the garlic & shallot are ready, add the water mixture to the pot. Wait for the bouillon to dissolve, then add your squash. Let it simmer with the lid on for 30 minutes.

When the soup is ready, put it into a blender or use one of these fancy immersion blenders like I did haha. Once that's done, you can add paprika if you'd like. I think paprika enhances the flavor really well but if you're sensitive to spicy foods you can leave it out. Add more salt if you feel like it's necessary. If you find it too thick, you can add some more water as well.

That's it! Serve and add garnish with some extra paprika or thyme if you want. Overall this recipe is super easy and it's great for leftovers throughout the week. Enjoy :)

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