The College Juice

The following recipe is excerpted from The College Cookbook: 100+ Fast, Fresh, Easy & Cheap Recipes published by Weldon Owen.

With the frigid winter months here, we’re naturally longing for all things warm and cozy. Are you right there with us? If so, we’ve dug up the perfect winter recipe to curl up to after a long day. Check out this butternut squash and apple soup recipe from The College Cookbook! 

This soup is a good one to stretch into easy bowls for the week. Vary it by adding a different garnish every time. Try buttery croutons (as here), a swirl of Greek yogurt, a sprinkling of chili powder and salted pepitas, or a scattering of sliced almonds.

Prep time: 15 minutes | Cooking time: 35 minutes

Ingredients:

• 2 Tbsp unsalted butter
• 1 yellow onion, halved and sliced
• 2 garlic cloves, minced or pressed
• 1 butternut squash (about 4 lb), halved, seeded, peeled, and cut into chunks
• 2 apples, peeled, cored, and cut into chunks
• 5–6 cups vegetable broth or reduced-sodium chicken broth
• Salt and pepper

Instructions:

1. In a large saucepan, melt the butter over medium heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic and cook for 1 minute. Add the squash, apples, and 5 cups broth, cover, and simmer until the squash is very tender, about 20 minutes.
2. Remove from the heat and let cool slightly. Purée the soup using an immersion blender in the pot, or transfer the soup in batches to a regular blender. (If using a regular blender, let the squash mixture cool to lukewarm before blending and allow steam to escape from the blender by removing the center plug from the blender lid while puréeing.) Add more broth, if needed, for the desired consistency.
3. Season the soup to taste with salt and pepper. Ladle into bowls and serve.

HACK: CUT HARD SQUASH WITH EASE

To make butternut squash easier to peel and cut, microwave it first. Use a fork to poke holes all over the squash, then cut a 1-inch slice from the top and bottom. Microwave on high for 31⁄2 minutes. When the squash is cool enough to handle, use a vegetable peeler to remove the peel, then cut with a knife and remove the seeds before using.

Do you love this simple recipe?

Find a bunch more just like it in The College Cookbook!

Check your campus bookstore for availability, or shop online here.

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