Soup Recipes: Warm up with these soups, stews, chowders, and chilis

Winter has arrived in earnest; it's the long, bitter, double-up-on-socks cold of January and February. These are the months for soup, and Stir It Up! has the perfect collection of soup, stew, chowder, and chili recipes.

Butternut squash soup with apples and Camembert

Beyond the Peel
This soup can be vegetarian, vegan, or meat-friendly depending on the garnishes you choose, and the stock or broth used.

By France Morissette and Joshua SpragueBeyond the Peel 

6 cups roasted butter squash (approximately 2 medium sized squash)
1 large leek (or 3 small), whites only, sliced
2 carrots, cut into 1 inch pieces
2 medium onions, diced
1 tablespoon olive oil
2 apples, peeled, cored and chopped
1 bay leaf
8 cups of vegetable stock or chicken stock
Salt and pepper to taste
1 inch cube of Camembert per person, rind removed

1. To roast the squash, preheat the oven to 375 degrees F. Cut each squash in half length wise. Place face down on a baking pan. Roast until soft when poked with the tip of a knife, approximately 45 minutes. Scoop out the seeds and discard (also good for making roasted seeds), scoop out the flesh of the squash using a large spoon and discard the skin.

2. In a large pot, cook the leeks, carrots and onions with 1 tablespoon of oil until the onions become soft. Add the apples, bay leaf, stock and cooked squash. Simmer for 40 minutes. Remove the bay leaf and blend with an emulsion blender until smooth. Or use a blender or food processor. Just be mindful to let the soup cool down before attempting that! Reheat soup if necessary before serving.

3. Place a 1 inch cubes of Camembert at the bottom of each bowl. Pour hot soup over cheese and serve immediately.

*Optional: Garnish with bacon bits

Click here to read the full Stir It Up! blog post

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