I’m so into soup right now. If soup isn’t the perfect food, it’s certainly in the running for the title of Perfect Winter Food. It’s easy to make, travels well, it’s usually pretty healthy, and it’s easy to throw a bunch of additional stuff into a soup recipe, either to clean out your fridge, or sneak in a couple of extra servings of vegetables. I make a big pot of soup at least once a week in the winter and take the leftovers for lunch or reheat some for dinner. I’m in the habit of finding a favorite recipe then making a few variations of it till I’m ready to move on to a new recipe. Right now, my habit is butternut squash or pumpkin soup.
David Rocco’s pumpkin soup is a simple, basic recipe that’s easily customized and takes kindly to substitutions. You can use pumpkin instead of butternut squash in this recipe, or a mixture of both.