Winter squash and soups (plus stews) are staples of my cold-weather kitchen. Put them together and, voila, you’ve got yourself a giant pot of comfort.
Thanks to their long shelf life, it’s never a bad idea to keep a couple of squash around the house this time of year. Then it really isn’t too hard to throw together a tasty, colorful soup with little more than some aromatics (onion, garlic, leeks), good broth and whatever else you want to incorporate for flavor and texture (cream, coconut milk, a crunchy garnish). Saute your aromatics, add the squash and broth to simmer until soft, and puree, if desired. Your bowl will be elegant, nutritious and colorful.