Recipe: Butternut Squash Soup

In Communities /

By guest blogger Lesia Polischuk

As midterm season rolls along, long study nights and the endless hours of tedious note taking become rituals. It’s another sign that the fall season is upon us.  Fall also means that Metro and other markets are full of warm-coloured fruits and vegetables ready to be eaten.

The days are getting longer and darker, but you can lighten them up with an easy butternut squash soup.  The best part, it won’t take a bite out of your budget.

Full of fibre, beta carotene (good for the eyes, which you need for studying) and vitamin A, this soup is the perfect fix for a long, cold fall day.

Butternut Squash Soup

Serves four starving students

Ingredients:

  • 1 small sized butternut squash, cut and peeled into chunks
  • 1 medium sized white onion, chopped
  • 1 tablespoon of butter
  • 6 cups of chicken stock (approx one box)
  • Salt, pepper, nutmeg and sage for flavour

Method:

1)      In a pot, melt the butter and begin to cook the chopped onion

2)      Put the chopped butternut squash into the pot

3)      Pour 6 cups of chicken stock into the pot, and let it simmer until the squash is tender. This should take about 15 minutes.

4)      After it is tender, mash the ingredients in the pot until smooth. (If you are a privileged student and have a blender,  feel free to use it!)

5)      Add salt, pepper, nutmeg and sage to taste.

Photo by Lesia Polischuk

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