5 Must-Try Soups for This Winter
5 Must-Try Soups for This Winter
There’s something special about eating a warm bowl of soup on a cold winter day.
Below we share five soup recipes we recommend trying this winter. We know everyone has different tastes and not everyone is a soup person, but we consider these recipes worth your time!
Our first on the “must-try” soup list is:
1. Acorn Squash Soup by Vitamix
For this recipe, you will need chicken broth, low-fat evaporated milk (whole milk will work as well), acorn squash, maple syrup, ground nutmeg, ground cinnamon, and salt and pepper. The amount of each ingredient you use is dependent on the amount you wish to prepare. The measurements outlined on their website will yield four delicious cups of acorn squash soup. You can adjust it as needed to make more or less.
For extra crunch and flavor, sprinkle roasted acorn squash seeds on top.
The acorn squash will need to be pre-cooked, peeled, and seeded before you add it to the mix. To do this, chefs have different methods, but the most common one is to take a knife and cut straight through the acorn squash, creating two even halves. You can then place both halves into a sheet pan, with the inside facing upward, and bake them in your oven.
Depending on the heat you use (electric or gas), it should be ready within an hour to an hour in a half to be peeled. Once you have removed the acorn squash from the oven, you can “peel” it by removing the delicious insides from the stiff exterior peeling. A spoon works well for this. After removing the peeling and seeds, you are ready to put the acorn squash in with the other ingredients to make the soup.
If you’re looking for something light, this soup is an excellent option. It calls for white or red potatoes, onions (chopped), chicken stock, spinach, minced dill, half and half, and freshly ground salt and pepper. It has a high concentration of Vitamins A and C thanks to its spinach! It also is a rich source of iron.
If you’re using frozen spinach instead of fresh, Hamilton Beach writes, “partially thaw it and then cut it into chunks.”
For full instructions, check out the recipe.
3) Ginger and Carrot Soup by Waring
This one has a heartier taste than the others. It is considered very filling. It calls for red onions, garlic cloves, ginger root, butter, carrots, vegetable stock, salt, ground black pepper, and curry powder.
A serving size is 8-ounces. It contains 150 calories and 17 carbohydrates per serving, making it a healthy option if one is dieting! It is a great source of calcium and fiber. For all of its nutritional facts, check out Waring's Ginger and Carrot Soup
4) Broad Bean Soup by Robot Coupe
This soup recipe calls for dried broad beans, garlic cloves, lemon, and red chili pepper cumin, and olive oil. To begin, you will need to soak the beans. Soaking them takes a lot of the acids that cause, you know, the side effects of eating beans out of the food. So, if you soak your beans first, you will be less likely to experience stomach issues later. It also makes it easier to cook.
Soak them for 5 to 6 hours in cold water. After draining the water, cook them in salted boiling water. Put garlic and olive oil in with it. After they are cooked, drain the water. Reserve the water for later. Puree the beans and gradually add the cooking liquid, including the water, back into the mixture. This achieves a thick, creamy consistency. Once you do this, sprinkle it with cumin and chopped chili peppers for a more appetizing appearance.
You can serve it with lemon quarters.
For the specific measurements for each ingredient, see Broad Bean Soup.
It calls for roasted butternut squash, roasted onions, cannellini beans, chicken broth, sage leaves, salt, crushed thyme, ground pepper, unsalted butter, half and half or whipping cream, and fresh sage leaves as a garnish.
Pre-cook the butternut squash just as we recommended cooking the acorn squash. Or you can roast it.
Afterwards, prepare the squash by cutting it into cubes. Add olive oil, pepper, thyme, sale, and ground pepper to its mix and cook it. For the other roasted vegetables, dice the onions and season them with salt, pepper, and olive oil. Briefly cook them. Add them both together, with the dried beans, and stir them together. Remove a cup for later. After you have removed the cup of the mixture for a garnish, mix them together with the chicken broth, sage leaves, and seasonings. Mix them until they are smooth and creamy. Add half and half or cream for extra creaminess.
Pour the soup mixture into a pan or container to cook it. Once it's finished, put the soup into individual serving bowls and place a small amount of the cup you kept out into the center of each bowl. Add sage leaves as a garnish.
For full instructions- cook times, necessary commercial kitchen equipment, serving sizes and measurements- check out the recipe on ACP Amana’s website at Roasted Butternut Squash Soup.
If you try these, let us know what you think in the comments below.
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