Butternut Squash Soup

sweet squash soup, walnut crunch, mini grilled cheese

Serves: 2 | Time to Table: 30 minutes | Calories: 752 | Protein Category: Veggie | Allergens: Contains Wheat (Slider Buns), Milk (Cheddar Cheese) + Tree Nuts (Walnuts) | Excellent Source of: Calcium, Fiber, Iron, Potassium, Protein, Vitamin A, Vitamin C |


$13.99/Serving
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Equipment:

  • - Blender or Potato Masher
  • - Chef's Knife
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Saucepan with Lid
  • - Small Skillet
  • - Whisk

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Apple Slices
  • - Butter Pats
  • - Butternut Squash Cubes
  • - Cheddar Cheese
  • - Coriander
  • - Dried Thyme
  • - Slider Buns
  • - Vegetable Stock Concentrate
  • - Walnuts
  • - Yellow Onions

Wine Pairings by @grapefriend

The rich sweetness of the squash is perfect for a lush Chardonnay.

Beer Pairings

The slightly sweet and intense hop flavor of an Imperial IPA is perfect to cut the richness of the butternut squash.

TK Table Talk:

Who is the messiest person you know?

What To Do:

Butternut Squash Soup - Step 1

1. Prep the ingredients: Whisk together stock concentrate and 2 cups hot water. Thinly slice a few of the apple slices yielding 12 thin slices. Set thin slices aside (you’ll use these for your grilled cheese later).

Butternut Squash Soup - Step 2

2. Cook the soup: Heat 1 butter pat and 1 tablespoon oil in a medium saucepan over medium-high heat. Add squash, onion, and remaining apple slices. Sauté 5 minutes. Add stock, ONLY ¼ teaspoon thyme, ONLY ¼ teaspoon coriander, and ¼ teaspoon each salt and pepper. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until tender. Transfer to a blender and process until smooth.

Butternut Squash Soup - Step 3

3. Toast the walnuts: in a dry small skillet over medium heat 3 minutes.

Butternut Squash Soup - Step 4

4. Make the grilled cheese: While soup is simmering, make the grilled cheese. Layer cheese and 3 apple slices on bottom halves of slider buns; replace tops. Melt remaining 3 butter pats in a small skillet. Cook 2 minutes on each side or until cheese is melted.

To serve: Divide soup between 2 bowls. Sprinkle with walnuts, and serve with grilled cheese.

Pro Tip:

Don’t have a blender? Use a potato masher to mash the soup. It will be thicker soup, but still taste as great!!

terraskitchen.com

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife

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