Hearty Warming Soups

by Laura Donnelly — October 8, 2007

Fall is the time of year to start thinking about soups. On a cool October day, it's nice to make a hearty, warming soup, serve it with a salad and crusty bread, and freeze the extra for another cold day. I always keep celery, carrots, and onions in my refrigerator, and some good stocks in my freezer or pantry, to make a soup on short notice. Add some chopped chard or kale, some leftover roast chicken, some rice or pasta, and you have a meal! Pureed soups like curried cauliflower, potato and leek, or a spicy, brightly colored pumpkin soup can be an elegant starter to a more formal meal. Here is a fast easy recipe for a quick Monday night supper.

Butternut Squash Soup

Serves 6

2 butternut squash
8 cups chicken or vegetable stock
6 Tablespoons olive oil
1 onion chopped
1/2 teaspoon ginger
1 Tablespoon brown sugar
Salt and pepper
Truffle oil, optional for garnish
1/2 cup freshly grated parmesan cheese

1. Peel and seed butternut squash. Cut into large chunks. Put in heavy soup pot and add stock. Bring to boil, then reduce heat and simmer until tender, about 25 minutes. Transfer squash to bowl. Reserve stock.

2. In skillet, heat olive oil and add onion. Sauté about 15 minutes, then add ginger and brown sugar, sauté a few minutes more, then add this to squash.

3. Puree squash mixture, adding stock gradually. Add salt and pepper as desired.

4. Heat mixture and serve in shallow soup bowls with truffle oil drizzled over it and sprinkled with parmesan cheese.