Soup Season

Hearty Winter Soup

Martha Stewart

2 Tbsp. extra virgin olive oil

4 leeks, white and pale-green parts only, cut into 1-inch pieces

3 celery stalks, cut ½-inch thick

3 medium carrots, cubed

2 garlic cloves, crushed

2 pinches red pepper flakes

Coarse salt and freshly ground pepper

5 ¼ cups low-sodium chicken stock

1 to 1 ½ lbs. butternut squash, peeled and cut into cubes

2 Yukon gold potatoes, cut into cubes

1 can (15 ounces) chickpeas, drained and rinsed

2 Tbsp. fresh lemon juice

2 Tbsp. thinly sliced fresh mint

2 Tbsp. thinly sliced fresh dill

Heat oil in a 6–8 qt. stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red pepper flakes and 1 tsp. salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock plus 1 ½ cups water and bring to a boil. Add butternut squash and potatoes. Return to a boil. Reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in chickpeas and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper.

Acorn Squash Soup

Guy Fieri

3 whole acorn squashes 

6 shallots, 1 cup diced, 3 left whole and peeled

6 garlic cloves, peeled

3 Tbsp. olive oil, plus ⅓ cup extra virgin olive oil

1 tsp. salt

1 ½ tsp. pepper, freshly cracked, plus more for seasoning

1 stick salted butter

4 cups chicken stock, low-sodium

1/4 tsp. cayenne

1/4 tsp. white pepper

1 tsp. sage, dry

1 tsp. thyme

1 cup heavy cream

2 tsp. Worcestershire sauce

⅓ cup grated Parmesan

Preheat the oven to 350ºF. Cut the squashes in half on the equator and remove the seeds with a spoon. Cut a flat spot on each end so the squash will sit flat. Line a baking sheet with aluminum foil and arrange the squashes, cut side up. To 3 of the squash halves, add a peeled shallot and to the other 3 add 2 garlic cloves on each. Drizzle with 2 Tbsp. of olive oil and season with 1 Tbsp. each of the salt and freshly cracked pepper. Roast in the hot oven until very tender and starting to caramelize and collapse, approximately 1 hour. Remove from the oven, and when cool enough to handle, remove the squash from the skin. Reserve the roasted shallots and garlic with the squash. Can be done ahead.

In a large Dutch oven, heat 1 Tbsp. of the olive oil and 2 Tbsp. of the butter over medium-high heat and when the butter is starting to foam, add the raw diced shallots and saute until they are starting to caramelize, about 5–6 minutes. Deglaze with ½ cup of the chicken stock and stir to remove any fond. Reduce the heat to medium low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Stir to combine, then puree with a stick blender. The mixture will be very thick. Add in the cayenne, white pepper and the herbs. Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat. When the mixture comes to a slow simmer, mix again with the stick blender and stir in ¼ cup of the Parmesan and turn heat to low. Serve with a fresh crack of black pepper, a nice drizzle of extra virgin olive oil and a light sprinkle of remaining Parmesan. Ladle into soup bowls and serve.

16-Bean and Pasta e Fagioli

Ina Garten



1 (1 lb.) bag 16 bean soup mix

2 Tbsp. good olive oil, plus extra for serving

6 ounces pancetta, ¼-inch-diced

1 large onion, chopped

1 Tbsp. minced garlic (3 cloves)

½ tsp. crushed red pepper flakes

1 (28 oz.) can crushed tomatoes, preferably San Marzano

1 cup dry red wine

4–6 cups good chicken stock, preferably homemade

Kosher salt and freshly ground black pepper

1 cup ditalini

½ cup freshly grated Parmesan, plus extra for serving

1 Tbsp. red wine vinegar

The day before you plan to make the soup, place the bean mix in a large bowl, add cold water to cover by 2 inches, and refrigerate overnight. The next day, drain the beans, rinse under cold running water, and drain again. Place the beans in a large pot with 8 cups of cold water. Bring to a boil, lower the heat and simmer for 1 hour. Stir occasionally and skim off any foam that rises to the top. The beans should be very tender and the skin will peel away when you blow on a bean.

Meanwhile, heat the oil in a medium (10-inch) stockpot over medium heat. Add the pancetta and onion and sauté over medium to medium-high heat for 12–18 minutes, until browned. Add the garlic and red pepper flakes and sauté for one minute. Add the tomatoes, wine, 4 cups of the chicken stock, 1 Tbsp. salt, and 1 tsp. black pepper, and turn off the heat.

Drain the beans and add two-thirds of them to the soup. Pass the remaining beans through a food mill, discarding the skins. Stir the bean puree and the pasta into the soup, bring to a boil, lower the heat, and simmer for 20 to 30 minutes, stirring occasionally, until the pasta is tender. Add up to 2 more cups of chicken stock if the soup is too thick. Stir in the Parmesan and the vinegar. Ladle the soup into large shallow bowls and add a swirl of olive oil, a sprinkle of Parmesan and some basil. Serve hot with extra Parmesan on the side.