Although a true soup lover like me would argue that soup season is year-round, I'm sure most of us can agree that the colder it gets outside- the more inclined we are to crave some soupy goodness to warm our bones. (Sorry that this is not a place for cold soup fans. Soup should be hot!)
I've got a plethora of hearty soup recipes that can be made in a jiffy and stored for amazing leftovers. I apologize in advance for my lack of measurements, but to be fair, I think the majority of it is dependent on your own preferences. Much like my approach to design- you can customize anything to fit your desired end goal. If you don't like onions, then don't put onions, and if you're a garlic and pepper fiend, go crazy with both. Though I do advise you taste it along the way to see if you like it.
Without further ado, here's the first soup: butternut squash ravioli. This is my original recipe and has a peppery savory flavor with slight sweetness.
Butternut Squash Ravioli Soup (feeds 1-2)
Ingredients:
one package butternut squash ravioli (I got mine from Aldi last time)
olive oil, or cooking oil of your choice
1lb squash
onions- 1/2 yellow and 1/2 red
garlic cloves or minced garlic
2 carrots
yellow bell pepper
heavy cream
chicken bouillon (chicken broth is fine too, but I prefer bouillon for flavor control)
allspice
nutmeg
paprika
cracked pepper
Pro tip: dice your bell peppers and onions then freeze in plastic resealable bags or containers. Save the hassle of cutting them every time you need them since they're key ingredients in many recipes. You could also buy bags of frozen peppers and onion blends from the store if that's your jam.
Dice your onions, carrots, yellow bell pepper, and garlic.
Sauté' in olive oil for 3-5 mins. Onions should start to look translucent.
Add ~ 2 cups of water, chicken bouillon, & squash into pot. Boil until veggies are soft.
Transfer to food processor or blender then blend until smooth.
Pour small amount of heavy cream, no more than 1/4 cup, and season with spices. I like to do equal dashes of each but stay light on the nutmeg.
Boil ravioli according to package, drain, then serve in the creamy soup.
This is perfect with a dash of parmesan cheese on top and a side of crusty garlic bread. Feel free to add spinach or kale for more fiber as well. Enjoy, and let me know what you add to it!
