The quintessential “take me home” soup recipe


Squash Soup
Photo by Saheba Segu

Having something that reminds you of home while cramming for midterms often softens the blow. For that, I have an easy squash and leek soup that will take you back to your living room sofa where the only worry is getting caught up on whatever show you’re currently binge watching.

Prep time: 15 minutes

Cook time: 35 minutes



1 medium butternut squash, diced (or you can buy diced squash)

4 cloves garlic, chopped

1L vegetable stock

1 leek, chopped (be sure to rinse all of the dirt out)

¼ cup goat cheese

½ tsp dried thyme

1 tsp lemon juice

½ tsp ginger powder (optional)

1 tbsp olive oil

Salt and pepper to taste



To start, peel and dice the squash, — be sure to scoop out the insides — leek and garlic. To make the prep for the leeks easiest, it is best to chop and then wash to ensure all of the dirt is rinsed out. In a medium-sized pot, bring it to medium heat and coat the bottom with olive oil. Carefully add your chopped garlic. Once it softens, this will take about 60 seconds, add your leeks and soften (about two minutes). After the leeks are soft, add your squash and cover the contents with stock. Let the ingredients simmer for about 30 minutes with the thyme, lemon juice and ginger powder. After the 30 minutes, blend the ingredients together until smooth with the goat cheese and add salt and pepper to taste.

Happy studying!

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