Fuel efficiency – 4 sporks
Ease – 5 sporks
Prep Time – 4 sporks
When I first got bitten by the hiking bug, I would spend hours combing grocery store aisles for trail-friendly products. These little vacuum-sealed baby food squeeze packs caught my eye several times. I’ve been using the fruit packets to make a pretty kickass trailside PB & J for a while now, but I just knew there had to be a use for the vegetable variety as well.
Having trail-tested this soup on our most recent backpacking adventure, I can say for sure that this soup gives no hints to its baby-food roots. While the soup is probably not hearty enough to stand on its own, with the addition of these spicy cheddar shortbreads it was quite satisfying. It could also be bulked up with the addition of dehydrated chicken, dried mushrooms, or some form of grain.
Backpacking Food – Butternut Squash Soup
¼ cup Knorr Leek Soup mix
1 T (heaping) Coconut cream powder
1 packet crushed red pepper
1 packet soy sauce
3 4 oz butternut squash squeeze packs
2 cups water
Combine soup mix, coconut powder, and crushed red pepper in a small ziplock.
On the trail:
Bring 2 cups water to a boil. Add contents of the ziplock to the pot and stir until dissolved. Stir in the butternut squash and heat until bubbly. Taste, add soy sauce as needed.
A note on the shortbreads:
I baked these on a Thursday night and served them on a Saturday. They were still tasty, but any longer than that and they probably would not have worked. We carried them in a container that originally held Crystal Light 2 QT packets, which protected them from crushing and didn’t add too much weight.