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@GabGrabsGrub: Butternut Squash Soup

@GabGrabsGrub: Butternut Squash Soup

Photo Courtesy of Gab Varano

The past few days have been rainy and cold, which means it’s the perfect weather for soup! But not just any soup – butternut squash soup! Enjoy this recipe and spend the gross, wet and cold days making something yummy and warm!

Ingredients:

4 small-sized honey butternut squash (if honey variety is not available, use traditional butternut squash)

1 medium onion, finely chopped 

3 large cloves garlic, crushed

2 large carrots, peeled and chopped

2 large baking potatoes

2 medium green zucchinis, chopped

2 apples, any variety except Granny Smith

2 quarts vegetable broth or stock (chicken broth/stock optional for non-vegetarian version)

1 tablespoon dried oregano

1/4 cup sherry (optional)

3 tablespoons butter

3 tablespoons olive oil

Chopped fresh basil/parsley (optional)

Instructions:

Preheat oven to 420 degrees F.

Wash butternut squash and cut in half. Remove seeds and place on baking sheet lined with parchment paper. Bake until tender and soft. At the same time, wash baking potatoes, leave whole and bake until fully cooked through.

Once squash is fully cooked, scoop the contents and set aside to cool slightly.

Once potatoes are soft, remove from oven and allow to cool.

While the squash is baking, heat the butter and oil in a large soup/stock pot.

Add chopped onion and garlic to pot, sauté on low heat for 3-5 minutes.

Add chopped carrots, stirring frequently. Let the carrots and onion mixture simmer on low for 5-7 minutes.

Chop zucchini and add to the mix in the pot. Cook for 3-5 minutes.

Peel the apples and chop finely, then add to the pot.

Pour 1 quart of broth into the pot, and stir well to incorporate all the ingredients.

Allow the ingredients to simmer for 20 minutes.

Peel the baked potatoes and chop coarsely. Add to the vegetables and stir well.

Add the baked butternut squash, chopped basil/parsley and oregano to the contents of the pot.

Mix well and increase the heat to medium.

Add remaining quart of broth, salt and pepper, and allow soup to cook until remaining vegetables are soft yet firm when pierced with a fork.

Soup can be served as is or pureed to create a thicker, smoother texture.

Follow Gab Varano on Instagram @gabgrabsgrub

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