The first 21 years of my life I thought Campbell’s was brilliant. Soup in a can was pretty awesome, but the soup to go? How convenient!
In my wise age of 22-years-old, I realized the convenience was plagued with chemicals and ingredients I couldn’t even pronounce. At 23, I decided to take on the world of homemade soup. Plus, cooking over a large pot on a drizzly Saturday morning couldn’t really get any better, right?
Butternut squash from the local food bank farm
5 small apples from your boyfriend’s granddad’s farm
Half a week old onion
1 T. Olive Oil (coconut oil would be great, too!)
Precious Garam Masala
2 chicken bouillon cubes (in a perfect world, this would be organic vegetable broth)
2 cups water
First, I roasted the butternut squash, which is cut in half, de-seeded, faced down on a cookie sheet, and standing in water. Roast at 450* until brownish and tender. I think this took 35 minutes or so.
While the squash is roasting, sauté chopped apple and onion in a large pot. I’m not sure I’ve ever used this pot before (remember I was a Campbell’s girl for 21 years!). It made me feel really Ina Garten-like.
It should be roasted and ready. If it’s not, shame on you. Plan accordingly.
I am without photos of preparing the butternut squash. Things to remember:
1. Let it cool ( I did not)
2. The skin should be easy to peel off (not if it’s hot)
I sliced my peeled squash and threw it in with the apples and onions. Then I added these guys.
Bouillon + 2 cups of water + 1 t. Garam Masala, then simmer for 10 minutes.
Transfer chunky parts of soup to blender with a ladle. A little bit of the broth is good to use to.
Blend until desired consistency and pour back into pot.
Now for the ultimate taste test. Of course I added more Garam Masala.
This soup is what Campbell’s is not: thick, velvety, and spicy with an Indian twist. I’m definitely a fan.