TGE Recipes: Butternut Squash Soup with Vassals
Brooklyn's very own Vassals will release a brand new EP at the beginning of April, and while we wait for that to drop, the band was kind enough to share an easy recipe for Butternut Squash Soup. You can find all the info below, along with their new single that you can jam while cooking!
Winter is cold in NYC, and we turned off the gas at the studio to save $13 a month. This is not for survival, just basic economy. Either way, soup is good. It travels well, and tastes not the worst when you don't heat it up. A nice Butternut Squash soup is on the menu today.
Ingredients
- 1 Butternut Squash
- 2 Carrots
- 2 Celery Stalks
- 2 Potatoes
- 1 Small Onion
- 1 Clove of Garlic
- 1 Fresh container of prepackaged Vegetable Broth
- Butter
Directions
Chop and peel all the veggies, the smaller the better. Brown in a frying pan with the butter and garlic. Put browned veggies into a pot and pour in enough vegetable broth to cover. Bring the broth to a boil, and then simmer while covered on low for about 45 minutes, or until everything is mash-able. Exercise your immersion blender throughout the pot until you reach the desired level of chunkiness (my preference is ZERO chunkiness). Soup is now ready. you may garnish with some sour cream, or a Dorito if you want to class it up a bit. Best served warm.