Winter Soups

There is something comforting about soup while it is snowing out.

 It’s been extra cold lately here in Colorado so we have been indulging in lots of soups lately. I rounded up my favorite ones, they are all hearty and the perfect comfort food.

Pureed Butternut Squash Soup

Ingredients

• 2 tablespoons butter
• 1 small onion, chopped
• 1 piece (2 inches) fresh ginger, peeled and chopped
• 2 garlic cloves, chopped
• 2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes
• 1/4 cup fresh orange juice
• Coarse salt and ground pepper
• Sour cream, (optional)
• Spicy Pumpkin Seeds

Directions

1. Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.

2. Puree soup in two batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender’s lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.

// Recipe from here. 

Chicken Pot Pie Soup

This is one of my favorite soups to make in the winter. It’s so hearty and delicious, perfect for a cold snowy day, plus it is low in calories. Can’t get much better than that!

Ingredients

• 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
• 2 cups water
• 4 cups fat free milk
• 1 large celery stalk, chopped
• 1/2 medium chopped onion
• 8 oz sliced baby portabella mushrooms
• 2 chicken bouillons
• fresh ground pepper
• pinch of thyme
• 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
• 2 potatoes, peeled and cubed small
• 16 oz cooked chicken breast, diced small
• salt

Directions

1. Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
2. Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

// Recipe from here.

Tortellini Florentine Soup

Ingredients

• 9 ounce package refrigerated three-cheese tortellini
• 14 ounce cans reduced-sodium chicken broth
• 10 ounce container refrigerated light Alfredo pasta sauce
• 2 cups shredded deli-roasted chicken
• 1/2 cup oil-packed dried tomato strips, drained
• 1/2 5 ounce package (about 3 cups) fresh baby spinach
•  Shaved or shredded Parmesan cheese (optional)

Directions

1. In a 4-quart Dutch oven cook tortellini according to package directions; drain and set aside.
2. In the same Dutch oven combine broth and pasta sauce. Stir in chicken and dried tomatoes. Bring just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
3. Stir in cooked tortellini and spinach. Cook for 1 to 2 minutes or just until tortellini is heated through and spinach is wilted. If desired, top each serving with cheese.

// Recipe from here.

Chicken Shiitake and Wild Mushroom Soup 

This soup is such a good take on chicken noodle soup but instead of noodle rice. I love the addition of shiitake mushrooms but if you aren’t a fan of mushrooms it is still good without.

Ingredients

• 1 tbsp butter
• 1 small onion
• 1 tbsp flour
• 6 cups less-sodium chicken broth (Swanson)
• 3 cups water
• 2/3 cup chopped carrots
• 3 garlic cloves
• 2 celery stalks
• 14 oz boneless, skinless chicken thighs
• 4.5 oz long grain rice & wild rice combo
• 1/2 cup brown rice
• 4 oz shiitake mushrooms, sliced
• 2 tbsp light sour cream
• salt and fresh pepper, to taste

Directions

1. Melt butter in a large pot on medium heat, add onion and saute until soft nut not browned, about 3-4 minutes. Add flour and saute another minute.
2. Add chicken broth, water, carrots, garlic, celery, brown rice and chicken thighs, cover and simmer 20 minutes. Add wild rice mix along with it’s seasoning packet, long grain rice and mushrooms and simmer on low, covered 25 minutes, stirring occasionally.
3. Remove chicken from pot and shred with two forks, return to pot, add sour cream and more water if too thick, adjust salt and pepper to taste if needed and serve.

// Recipe from here.

Turkey Chili

You can’t go wrong with chili in the winter time. This chili has turkey as opposed to beef so it’s a little healthier. Pair with a side salad and it’s the perfect week night dinner! This recipe is also perfect if you are hosting a Beer and Chili Party!

Ingredients

• 1 tablespoon vegetable oil
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 green bell pepper, roughly chopped
• 5 scallions, sliced (white and green parts separated)
• Kosher salt
• 1 pound ground turkey
• 1 28 -ounce can diced fire-roasted tomatoes
• 2 cups low-sodium chicken broth
• 1 15 -ounce can black beans, drained and rinsed
• 1 cup crushed tortilla chips, plus more for topping
• Sour cream and cheddar cheese, for topping (optional)

Directions

1. Heat the vegetable oil in a large pot over medium-high heat. Add the tomato paste, chili powder and cumin and cook, stirring, until the mixture darkens, about 1 minute. Add 1/2 cup water, the bell pepper, scallion whites and 1 teaspoon salt. Cook, stirring, until the bell pepper is crisp-tender, about 4 minutes. Add the turkey and cook, breaking up the meat with a wooden spoon, until cooked through, about 4 minutes.
2. Stir the tomatoes, chicken broth, beans and crushed tortilla chips into the pot; bring to a simmer. Partially cover and cook, stirring occasionally, until thickened, 10 to 12 minutes. Stir in all but a few tablespoons of the scallion greens and season with salt. Top with more crushed tortilla chips, sour cream, cheddar and the remaining scallion greens.

// Recipe from here.