Butternut Squash, Apple Cider, & White Cheddar Soup

According to my husband (and various news outlets) this October has been the rainiest on record here in Phoenix. And we are not mad about it. Rain, rain, do NOT go away! While I think I would get sick of overcast skies and waving windshield wipers if I lived somewhere like Portland, where it’s constant, I’m happy to soak it up while it lasts here in the desert. After all, rainy weather is SOUP weather, and who doesn’t love a warm-you-up-from-the-inside-out bowl of comfort? Especially when that bowl contains the magical mix of butternut squash, apple cider, and white cheddar?

Seriously, the combination in this delicious soup is like if someone held a contest for a meal that represents the Ultimate Flavors of Fall. Earthy with squash, rich with sharp white cheddar, with a hint of sweetness from the cider–oh, and did I mention pumpkin ale goes into the mix, too? Mm-hmm. Even my nine-year-old, who claims to hate butternut squash, grudgingly admitted this soup was goooooood. And unlike some soups that need to simmer for ages before they’re ready, this one doesn’t take long to cook. To make it extra quick and easy, start with a bag of pre-cut squash from the produce section of your grocery store. Rounded out with cheesy toast and a side salad, it’s the perfect dinner for a rainy day.

As for me, I’ll just be over here enjoying my soup weather as long as I can…


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Butternut Squash, Apple Cider, & White Cheddar Soup
Cozy up to a bowl of this unique soup with the perfect blend of fall flavors!
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Instructions
  1. Melt butter over medium heat in a large stock pot. Add butternut squash, onion, garlic, and salt. Saute until squash has softened slightly, about 8 minutes. Add pumpkin ale, apple cider, and broth. Simmer another 10-12 minutes or until squash is totally softened. Using an immersion blender, blend soup until smooth. Whisk in white cheddar until melted, then stir in nutmeg.
Recipe Notes

Adapted from Cooking For Keeps.

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Amazing All-Purpose Tahini Sauce

In the past, I’ve gone to great lengths to avoid using tahini. It’s just so expensive, I thought, and what on earth would I do with an entire jar of sesame paste? Sure, I like hummus like any red-blooded Millennial, but I just couldn’t see making that much of it from scratch.

Little did I know that tahini can be used for other things besides hummus.

A few weeks ago I came across this helpful post on Babble that set me straight. Twenty-eight ways to use tahini that AREN’T hummus? The mystery! The intrigue! Turns out the sesame flavor and smooth texture of tahini lends itself to salad dressings, pestos, and even…brownies? While that particular suggestion may be going a bit too far for my tastes, the idea did broaden my horizons. When I ended up buying a jar at Trader Joe’s (for only around $3–far cheaper than I expected) it was with plenty of options on my radar.

This amazing all-purpose tahini sauce started its life as a dressing for a to-die-for roasted cauliflower salad over at Budget Bytes, but in my house, it’s turned into so much more. This week I put it on baked salmon, dipped pita in it, and have been seriously considering its possibilities as a sandwich spread. (With a bit of deli turkey, sprouts, and cucumber, it sounds like Mediterranean perfection.) I could see it working well on grilled chicken, as a veggie dip, or on falafel.

And, if you’re really adventurous, I suppose you could even use it in brownies.


Print Recipe
Amazing All-Purpose Tahini Sauce
A tangy sauce that works perfectly on fish, chicken, or just for dipping!
Servings
(makes about 1 cup)
Ingredients
Servings
(makes about 1 cup)
Ingredients
Instructions
  1. In a measuring cup, mix all ingredients until well combined. Keep covered in the refrigerator.
Recipe Notes

Adapted from Budget Bytes.

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