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Welcome to the first edition of Students In the Kitchen!

This is a segment featuring a seasonal recipe done at various levels to accommodate all types of student living, from residence to full kitchen, off-campus chef. 

Below we have different levels of butternut squash soup for the warm, fall vibe at our 3 levels of time, difficulty, and cooking requirements!

Off-Campus Chef

1. Butternut Squash Soup with Apple and Smoked Cheddar


  • 2 Tbs olive oil
  • 1 Medium Onion
  • ¾ apple cider vinegar
  • 1 ¾ pound of butternut squash (51/4 – peeled, seeded and cut into 1-inch dice)
  • 4 ½ cups of chicken stock (or low-sodium broth)
  • ½ cup heavy cream
  • Salt and pepper
  • 2 tablespoons unsalted butter
  • 1 McIntosh apple (diced)
  • 1/3 cup coarsely shredded smoked cheddar cheese
  • Chives or sage leaves cut thick


  • In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes. Add the apple cider and cook until syrupy, about 3 minutes. Add the butternut squash and chicken stock and bring to a boil. Cover and simmer until the squash is very tender, about 40 minutes.
  • In a blender, puree the soup in batches. Return the soup to the saucepan and stir in the cream. Season with salt and pepper and keep warm.
  • Heat a medium skillet. Add the butter and diced apple and cook over high heat until the apple is tender and golden around the edges, about 2 minutes. Remove the skillet from the heat. Season lightly with salt and pepper.
  • Ladle the soup into warmed bowls; garnish with the smoked cheddar, sautéed apples and chives; serve.

Taken from: Food and Wine


Student Kitchen Amateurs

1. Roasted Butternut Squash Soup


  • 1 large Squash
  • 1 large Sweet Potato
  • 1 cup Vegetable Broth
  • 1 Can of Coconut millk
  • Cinnamon
  • Salt and Pepper
  • Oil


  • Set oven to 425 degrees. Cut up squash and sweet potato and place on a baking sheet. Add oil, salt, pepper and cinnamon until evenly coated and roast in preheated oven.
  • After about 40 minutes, or until squash and sweet potato are tender and completely cooked through, take the pan out. Put the vegetables in a blender with vegetable broth and blend. Once smooth pour back into a pot and add a can of coconut milk. Let soup cook for 30 minutes and serve with a topping of cilantro.

2. Vegan Butternut Squash Curry with Spinach


  • 2 tablespoons virgin (or unrefined) coconut oil (see note 1)
  • 1/2 medium yellow onion, diced into 1/4-inch pieces
  • 3 cloves garlic, minced
  • 2 tablespoons minced ginger
  • 2 teaspoons yellow curry powder (mild spice)
  • 1 teaspoon ground coriander
  • 3/4 teaspoon red pepper flakes (see headnote about spice)
  • 4 cups (about 18 ounces) diced butternut squash (1/2-inch dice)
  • 14-ounce can fire-roasted crushed tomatoes
  • 2/3 cup full-fat coconut milk (see note 2)
  • 3/4 cup water
  • 1 teaspoon kosher salt
  • 4 to 5 cups baby spinach


  • Heat a pot over medium-high heat. Add the coconut oil, and then add the onions. Cook the onions for about 2 minutes, until they start to soften. Add the garlic and ginger and cook another minute.
  • Next, add the curry powder, coriander, and red pepper flakes, and stir to coat the onions with the spices. Add the diced butternut squash, crushed tomatoes, coconut milk, water, and salt. Cover the pot with the lid and bring everything to a boil.
  • Reduce the heat to medium and let the squash simmer for 15 minutes. Remember to stir the pot every 5 minutes or so to prevent the curry from burning on the bottom. After 15 minutes, pierce a piece of butternut squash with a fork to see if the squash is tender. If the squash is still very firm, keep cooking the curry for another 3 to 5 minutes.
  • Turn off the heat. Add the baby spinach and stir the curry until the spinach starts to wilt. The spinach should start wilting in about a minute.
  • Serve the curry in bowls with a side of brown rice or your favorite grain. Top with chopped peanuts, if desired.

Taken From: Healthy Nibbles

3. 30 minute Squash Coconut Curry


  • 6 cloves garlic
  • 2 tablespoons minced ginger
  • 2 teaspoons olive oil
  • 1 teaspoon each curry powder and chili powder
  • 1/2 teaspoon each turmeric and cayenne pepper
  • 5–6 cups peeled, chopped squash
  • 1 can thick coconut milk
  • 3 tablespoons red curry paste
  • 3 tablespoons creamy peanut butter
  • 1/2 tablespoon honey
  • 2 cans diced tomatoes
  • Quinoa or rice
  • cilantro for topping


  • Cook quinoa or rice according to package directions. Set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the garlic and ginger. Saute for 2-3 minutes, until soft and fragrant.
  • Sprinkle the dry seasonings (curry, chili, turmeric, cayenne) over the squash and toss to combine. Pour the coconut milk into the skillet and whisk the curry, peanut butter, and honey into the coconut milk until smooth. Add the seasoned squash and tomatoes. Cover and simmer for 10-15 minutes or until squash is tender but not mushy. Remove from heat and let stand for 10 minutes (the sauce will thicken).
  • Add the quinoa or rice to the skillet and mix well, or serve the curry over individual servings of quinoa or rice. Add chopped cilantro just before serving.

Taken From: Pinch of Yum