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.

Roasted butternut squash soup with toasted pumpkin seeds

Kitchen Report
Roasted butternut squash soup with a bit a chili heat and topped with grated cheese and salted, toasted pumpkin seeds.

By Kendra NordinKitchen Report
From “Eating Local” by Janet Fletcher
Serves 6 to 8

1 butternut squash
3 tablespoons extra virgin olive oil
1 large yellow onion, minced
2 large cloves garlic, minced
1 teaspoon ancho chile powder or other chile powder
5 cups chicken broth (if canned, use equal parts broth and water, plus more if needed)
Kosher or sea salt
2 teaspoons finely minced canned chipotle chile in adobo sauce, or more to taste
Freshly grated Cotija cheese, for garnish
Hulled, roasted, and salted pumpkin seeds to garnish
Coarsely chopped fresh cilantro, for garnish

1. Preheat oven to 375 degrees F. With a cleaver or heavy chef’s knife, cut off the stem end of the squash, then cut the squash into 8 roughly equal pieces. Discard the stringy matter and seeds in the seed cavity. Using 1 tablespoon of the oil, grease a baking dish just large enough to the squash in a single layer. Put the squash in the baking dish, cut side down. Cover with aluminum foil and bake until tender when pierced, 45 to 50 minutes. Cool completely, then scrape the flesh away from then skin with a spoon.

2. Heat the remains 2 tablespoons olive oil in a large pot over moderately low heat. Add the onion and sauté until softened, about 10 minutes. Add the garlic and chile powder and sauté for 1 minute to release the garlic fragrance.

3. Add the squash flesh and the broth to the pot. Bring to a simmer, stirring. Adjust the heat to maintain a gentle simmer and cook for 5 minutes to blend the flavors.

4. Let the soup cool slightly, then puree in a blender or food processor, in batches if necessary, or use an immersion blender. Return to a clean pot, if removed to blend. If the soup is too thick for your taste, thin with additional broth. Season with salt and chile.

5. Reheat the soup to serve. Divide among warmed soup bowls, and garnish each portion with the cheese, pumpkin seeds, and cilantro. Serve immediately.

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

Back to Index

30 of 44

Dear Reader,

About a year ago, I happened upon this statement about the Monitor in the Harvard Business Review – under the charming heading of “do things that don’t interest you”:

“Many things that end up” being meaningful, writes social scientist Joseph Grenny, “have come from conference workshops, articles, or online videos that began as a chore and ended with an insight. My work in Kenya, for example, was heavily influenced by a Christian Science Monitor article I had forced myself to read 10 years earlier. Sometimes, we call things ‘boring’ simply because they lie outside the box we are currently in.”

If you were to come up with a punchline to a joke about the Monitor, that would probably be it. We’re seen as being global, fair, insightful, and perhaps a bit too earnest. We’re the bran muffin of journalism.

But you know what? We change lives. And I’m going to argue that we change lives precisely because we force open that too-small box that most human beings think they live in.

The Monitor is a peculiar little publication that’s hard for the world to figure out. We’re run by a church, but we’re not only for church members and we’re not about converting people. We’re known as being fair even as the world becomes as polarized as at any time since the newspaper’s founding in 1908.

We have a mission beyond circulation, we want to bridge divides. We’re about kicking down the door of thought everywhere and saying, “You are bigger and more capable than you realize. And we can prove it.”

If you’re looking for bran muffin journalism, you can subscribe to the Monitor for $15. You’ll get the Monitor Weekly magazine, the Monitor Daily email, and unlimited access to

You've read  of  free articles. Subscribe to continue.