It’s gotten strangely chilly out there, folks. In our house, chilly weather is soup weather. So I’ve pulled together three of our family favorites, guaranteed to warm you up. These all make enough for four hungry eaters with enough for leftovers because soup only gets better the next day!

Caldo Verde

This Portuguese soup is just what you need on a chilly night – hearty, filling, and EASY.

Ingredients

• ¼ cup extra-virgin olive oil
• 1 large onion, diced
• 2 to 4 garlic cloves, peeled and chopped
• 5 large waxy potatoes (red or gold), peeled and chopped
• 6 cups chicken broth
• 2 bunches kale or 1 bunch each kale and some other greens (collards, turnip, mustard…), rinsed well, woody stems removed, and chopped
• 8 ounces smoked sausage, thinly sliced (if you can find Portuguese chouriço or linguiça, get it, but kielbasa or smoked sausage works just fine)
• Salt and pepper to taste
• Hot sauce and/or vinegar, if desired

Directions

In a large stockpot over medium heat, sauté the onions and garlic in the olive oil until translucent. Add in the potatoes and chicken broth and bring to a simmer. Cook for about 20 minutes, or until the potatoes are well-cooked. Add in the greens and kielbasa and simmer for another 20 to 30 minutes. Season to taste with salt, pepper, hot sauce, and/or vinegar. Serve this with a good loaf of warm bread, and let the wind blow outside – you’ll be warm and cozy inside! Serve 4 with leftovers.

Roasted Butternut Squash Soup

I love this soup. It’s the quintessence of fall to me. Fortunately, my family likes it, too!

Ingredients

• 2 butternut squash, peeled, seeded, and diced OR 4 bags of diced butternut squash (soooo much easier on a busy night!)
• 1 large shallot, peeled and quartered
• 1 tablespoon canola or avocado oil
• Salt and pepper to taste
• ½ cup heavy cream
• 3 cup chicken or vegetable broth
• ½ bunch fresh sage, leaves removed and thinly sliced
• 1/8 ground nutmeg
• A couple of dashes of hot sauce

Directions

Preheat oven to 425°. On a baking sheet, toss the butternut squash with the shallot and oil. Season with salt and pepper to taste and roast for about 25 minutes, or until the squash is getting brown around the edges. Remove from the oven and let cool for about 10 minutes

If using a regular blender, scrape the squash and shallot into the blender, add in the cream and broth and puree. Don’t use the lid to cover the blender because the heat from the vegetables will blow the lid right off! Cover the blender with a clean kitchen towel instead. Once pureed, pour into a large stockpot.  If using an immersion blender, scrape the squash and shallots into a large stockpot, add the cream and broth, and puree.

Bring the soup to a simmer and add in the sage, nutmeg, and hot sauce. Allow the soup to simmer gently for about 20 minutes to incorporate the flavors. Taste, adjust seasonings, and serve. This serves 4 with some leftovers.

A Pot o’ Beans, Slow Cooker-Style

My kids love this warm, hearty soup, and it’s ridiculously easy.

Ingredients

• 1 pound of dried pinto beans, black beans, black-eyed peas, or white beans
• 1 ham hock or 6 ounces of salt pork, smoked bacon, or leftover ham (if you have the ham bone, use it!)
• 8 cups water
• 1 onion, peeled and roughly chopped
• 4 cloves of garlic, peeled and smashed
• 4 bay leaves
• Salt and pepper to taste
• Hot sauce and vinegar, to taste

Directions

Combine all ingredients except salt, hot sauce, and vinegar in a 6-quart slow cooker. Cook on low for 8 hours or high for 5 hours. Before serving, season with salt and pepper. Allow diners to season their bowls o’ beans with hot sauce and vinegar as they like. Serve this with a cast iron skillet of cornbread or over rice. Serves 4 with leftovers.

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