This time of year, it feels good to cozy up to a nice bowl of hearty soup. It lifts the spirits, seems to take the chill out of the air and provides some much needed immune support as the weather turns cold. Here are several simple, satisfying, spectacular soup sensations – enjoy!
Butternut Squash Soup with Roasted Garlic
- 1 large butternut squash, halved and seeded
- Kosher salt and freshly ground black pepper
- 4 sprigs of fresh thyme
- 4 large cloves of Roasted Garlic
- 1 cup warm Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Season the squash with salt and pepper and tuck 2 sprigs of thyme into each cavity. Place, cut side down, on the baking sheet and roast until fork-tender, about 40 minutes.
- When the squash is cool enough to handle, discard the thyme; peel the squash and coarsely chop. Combine the squash, garlic, and 1/2 cup of the chicken stock in a food processor and puree until smooth.
- Add the remaining stock gradually until the mixture forms a very loose puree. Season the soup with salt and pepper.
Hearty Peasant Soup
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- Coarse salt and ground pepper
- 2 tablespoons tomato paste
- 2 tablespoons balsamic vinegar, plus more for seasoning, if desired
- 2 cans (14 1/2 ounces each) diced tomatoes in juice
- 2 cans (14 1/2 ounces each) cannellini beans or chickpeas, rinsed and drained
- 1 bunch (about 1 pound) broccoli rabe (or use mustard greens, turnip greens, chard, spinach or regular broccoli), cut crosswise 1 inch thick and well washed, with water still clinging to it (blanched if desired)
- Heat oil in a large saucepan over medium heat and add onion and garlic. Season with salt and pepper; cook, stirring frequently, until onion is softened, 4 to 5 minutes.
- Add tomato paste and vinegar; cook, stirring frequently, until slightly darkened, 2 to 3 minutes.
- Add tomatoes (with their juice), beans, broccoli rabe, and 4 cups of water. Bring to a boil; reduce heat to medium, and simmer, stirring occasionally, until broccoli rabe is tender, 8 to 10 minutes. Season with balsamic vinegar, salt, and pepper to taste.
Parsnip and Fennel Soup with Dill
- 2 tablespoons olive oil
- 2 leeks (white and light green parts), sliced into half-moons
- 2 medium parsnips, peeled and cut into 1⁄4-inch pieces
- 1 large bulb fennel, cored and cut into 1⁄4-inch pieces
- Kosher salt and black pepper
- 1/2 cup dry white wine
- 1 pound Yukon gold potatoes, peeled and cut into 1⁄2-inch pieces
- 5 cups low-sodium vegetable or chicken broth
- 1/4 cup chopped fresh dill
- Heat the oil in a large pot over medium heat. Add the leeks, parsnips, fennel, ¾ teaspoon salt, and ¼ teaspoon pepper.
- Cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes. Add the wine and simmer until evaporated, 1 to 2 minutes.
- Add the potatoes and broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, 12 to 15 minutes.
- Transfer half the mixture to a blender and puree until smooth. Return it to the pot.
- Sprinkle the soup with the dill and serve.