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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?

Simple ingredients:
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.


While the apple and onion are getting friendly in the pot, check on the

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.

Butternut Squash Apple Soup served with a grilled cheese + jelly.

It’s really as good as it looks.

I added some almonds for a crunch.

This soup is what Campbell’s is not: thick, velvety, and spicy with an Indian twist.  I’m definitely a fan.