We like our soups in the winter. They’re a great way to get a full complement of nutrients (and get the kids to eat vegetables), they’re hearty and warm, quick and easy to make, and a fantastic method for cleaning the fridge (really – take whatever bits and pieces of vegetables and meat you have creating clutter, and toss them into a pot with some broth).
This simple squash soup can be thrown together in just a few minutes and will keep you satisfied for the rest of the night. Top it all off with some freshly shredded Swiss cheese and serve with a crusty hunk of sourdough, and you’ve got a meal that will keep you warm on the coldest nights.
The ingredient list is simple too: some broth, a winter squash (butternut, Hubbard, acorn… even pumpkin), and some seasonings. And cheese. Don’t forget the cheese.
Toss everything into a Dutch oven and let it simmer for a while, and you’ve got a beautiful, nourishing squash soup. You could puree it before you put the cheese on top if you prefer your soups to be smooth, but it’s not necessary (and I like chunky soups better).