One Soup, Four Ways

Kim Conte

I'm not sure if it's the cold weather, the recent snowstorm, or what...but I've definitely got soup on the brain. This easy recipe for Winter Squash Soup is great because you can make a whole batch and then add a variety of different toppings depending on everyone's taste.

For the kids (left), you don't need much...maybe just a sprinkling of cheese. This soup has a naturally sweet taste they'll love on its own.

Now, for the more adult palette...

Here, I added a dollop of herb pesto for a bit of bright freshness.

Or, turn up the heat with spicy red chili pepper flakes.

And, finally, my favorite topping is fresh sage leaves fried in a little butter, because there's really no reason at all that your soup should be boring.

Winter Squash Soup from

1/4 cup butter

1 large onion, chopped

4 garlic cloves, chopped

3 14 1/2 ounce cans low-sodium chicken or veggie broth

4 cups 1-inch pieces peeled butternut squash

4 cups 1-inch pieces peeled acorn squash

1 1/4 teaspoons thyme

1 1/4 teaspoons sage

2 teaspoons brown sugar

1/4 cup whipping cream (optional, I skip this part to make it more healthy and it still comes out plenty rich)

Melt butter in large soup pot. Saute onion and garlic until tender (about 10 minutes). Add broth, squash, and herbs. Bring to boil. Reduce heat, cover, and simmer until squash is tender (about 20 minutes). Working in batches, puree soup in blender. Return to pot. Stir in sugar (and cream, if using). Bring to simmer. Season with salt and pepper. Add toppings. Enjoy!

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