Keep Warm with this Winter Soup!
There is something just perfect about warming up with a bowl of soup on a cold winter day. With so much versatility, there is no way you can’t love soup! All of the winter vegetables in season make for some flavourful seasonal options that can’t be beat!
There is a reason that soup has been around for hundreds of years used when food was scarce, adding various leftover ingredients into a pot and presto an instant meal accessible to everyone. Watery gruel is the likeliest origin of soup. The word “soup” probably derives from the bread over which this gruel was poured, called a “sop” or “sup.” Before this word came along, the concoction was called broth or pottage. To this day gruel remains a staple in some cultures.
I find soups are a fantastic way to sneak in lots of vegetables for your little ones. Whether blended into a creamy mixture or as a consommé (clear broth) vegetables always taste delicious in soup! Try adding veggies that your kids are unsure of to soup and they might enjoy them when mixed with a tasty warm broth.
When cooking for your family, it’s all about simplicity! Soups are a great thing to serve because they keep well and they are a meal in themselves. Try making a soup containing protein such as beans or chicken, vegetables like squash and kale, and grains such as barley for a complete meal. Serve soups like these with a glass of milk and check off all four food groups! I love to cook a large batch of soup and keep extra portions in the freezer for quick dinners or a great lunch at the office on a cold day!
One of my favourite winter soups is butternut squash. Winter squash are usually harvested in the late summer and early fall so they are especially delicious at this time of year. There are lots of ways to make blended soups that are nice and creamy. You can choose to use dairy like milk or cream, blended nuts like cashews, or you can even use coconut milk! All of these options will make your soup rich and flavourful. You can always add special toppings like goat cheese and chives to make this soup a dinner party-worthy first course. At the Kidco Kitchen, we warm up your kiddies tummies with butternut squash soup which has already kid certifiably delicious by your children.
Another lovely, classic soup is chicken or turkey noodle! The base of this soup is the leftover bird in your fridge that you are bound to have entertaining over the holiday season. I love soups like this because they contain basic ingredients most people have on hand in the pantry! When my kids were younger they loved when I used alphabet noodles in their soup!
Warm-up this weekend to a delicious bowl of soup and enjoy the simplicity of dishing out this easy meal!
Butternut Squash Soup
SERVES: 6 portions
RECIPE TIME: 45 - 60 Minutes
What you need:
- 3 Cup Butternut Squash, Halved
- 1 Tbsp Olive Oil
- ½ Cup Apples, Peeled and Diced
- ½ Cup Diced Onion
- 1 tsp Sage
- 3 Cup Veggie Stock
What to do:
- Make sure to wash your hands before you begin.
- Preheat oven to 400F.
- Place squash on a parchment-lined baking sheet. Brush with olive oil and roast until tender, about 30-40 minutes. Once cooked remove from skin.
- Meanwhile, peel, core and cut an apple into a medium-sized dice. Cook apple, onion and sage in a large saucepan on medium heat until softened (about 7 minutes). Add veggie broth and bring to a boil.
- Reduce heat and add roasted squash for about 15 minutes. Remove pan from heat to cool. Puree the soup until smooth.
Don’t forget to follow us on Twitter @kidcochildcare and on Instagram @cheflisaruscica!
Chef Lisa Ruscica
Chief Food Ambassador