From our kitchen to yours

Taylor Scott

Face the facts — it’s already November! I know you’re busy stressing about papers and finals coming up, so I’m going to remind you of the good things about November.

1. It’s okay to be grumpy. The weather is getting colder, you’re kicking yourself for picking a school in what you know is about to feel like the arctic tundra. But don’t forget — you get a whole month off soon to sit inside your warm house and drink hard apple cider and hot chocolate by the fire. Bask in it, come December.

2. Cuddling is necessary for survival. Good excuse to snuggle up in your dorm’s study lounge with your “tutor.”

3. Warm food makes everything better! Here’s where I’m going to help you out, too. November is the ultimate soup month. I love fall soups, and I know you’ll love this one too:

Squapple Soup (squash + apple)

Ingredients:

•2 tablespoons butter

•2 tablespoons olive oil

•3 large onions, finely chopped

•2 teaspoons chipotle chili powder

•4 pounds butternut squash, peeled and cut into chunks (approx. 6 cups)

•2 pounds apples, peeled and cut into chunks, about 5-6 apples

•2 cups apple juice

•2 cups vegetable broth

•1 teaspoon salt

•1 teaspoon pepper

Directions:

Heat the oil and butter in a large soup pot and cook the onions and chili powder until onions are tender, about 10 minutes.

Add the squash, apples, apple juice and vegetable broth. Bring to a boil, cover and cook over low heat until the apples and squash are very soft, about 30 minutes.

Puree the soup with an immersion blender or in a food processor, return to the pot and adjust the seasonings, thinning with apple juice or water until it is at the desired consistency. I also added cinnamon, which was super yummy.

Garnish with fresh diced apples, sour cream and parsley if desired. Fancy!

Note: Pumpkins are always a good substitute for squash. But then you have to come up with some awkward name like “pumpple” or “appkin” for your soup.

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