13 Soup Recipes We’ll Be Eating All Winter Long

13 Soup Recipes We'll Be Eating All Winter Long

My Italian mother has sent friends and significant others home with a Tupperware of this soup and everyone raves about it. I can’t wait to defrost my soup and eat it on a cold night this winter!


3 pounds of precut (cubed size) butternut squash (many grocery stores sell packages of this, so it’s easy to find!)

3-4 carrots peeled and cubed

2 tsp salt

2 red onions cubed (my parents’ addition)

4 apples cubed (my parents’ addition)

3-4 cups chicken stock (or broth) *can use veggie broth for a vegetarian option

1/2 cup half & half (or heavy cream)

*Tip: try to cut all your veggies and apples the same size so everything roasts evenly 


Preheat oven to 400 degrees

Toss in a bowl with oil and minced garlic: squash, onion, garlic, carrots, and apples, and place everything onto a greased baking pan

Roast until everything is brown and caramelized (about 50-55 min.) toss everything halfway through 

Put roasted veggies into a big pot 

Add 1 and 1/2 cups of chicken broth (or broth of choice) to pot

Blend with an immersion blender (if you don’t have this, put roasted veggies + liquid into a blender in batches and blend) until everything is smooth and to your preferred consistency

Add more stock as needed while blending 

Once you reach the consistency you like, add half & half (or heavy cream) to make it as thick as you like

Serve immediately

My parents make homemade cinnamon croutons to add on top of the soup when serving.


1/2 loaf of bread of your choice (cubed, crouton size)

1 tsp cinnamon

2-3 tbsp of brown sugar 

1/2 stick of butter


Melt butter and combine with brown sugar and cinnamon

Toss the butter mixture to coat the cubed bread

Put in a preheated 375-degree oven for 15-20 min. or until golden brown

Top a bowl of soup with the croutons

Fabiana Buontempo

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