Soup is one of the greatest ways to combat the colder weather, right up there with warm pumpkin lattes and cozy fall coats. Most restaurants that you’ll step into have their own signature flavors, but whipping up a simple and delicious soup in the comfort of your own home is actually quite simple.

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Whether you’d prefer a smooth soup like cream of tomato or butternut squash, or a soup with more texture like the minestrone shown here, there are plenty of one-pot recipes that require little time to prepare, but are seriously warming and delicious. Continue Reading

Roasted Butternut Squash Soup and Curry Condiments
Serves 4

Ingredients

For the soup:

• 3 to 4 pounds butternut squash, peeled and seeded
• 2 yellow onions
• 2 McIntosh apples, peeled and cored
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 2 to 4 cups chicken stock
• 1/2 teaspoon good curry powder

For the condiments:

• Coconut flakes, lightly toasted
• Roasted salted cashews, toasted and chopped
• Diced banana

Directions

1. Preheat the oven to 425°F.
2. Cut butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss with olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide and spread the mixture in single layers on two sheet pans and roast for 35 to 45 minutes, until very tender.
3. While the squash is cooking, heat the chicken stock to a simmer. When the vegetables are done, put them through a food processor in batches, adding some of the chicken stock and turning the mixture to a course puree. When all of the vegetables are processed, put them in a large pot and add enough stock to bring it to a desirable consistency–that of a thick soup. Add the curry powder and salt and pepper to taste. Serve hot with the condiments on the side or on top of each serving.

Recipe adapted from Rachel Ray and the Food Network.

By Hairee Lee

A menu of chilled foods wouldn’t be complete without a chilled soup for Dinner 4: Summer Chill.

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