Butternut squash is in season during the autumn, just the time of year when you want to start serving warming soup for dinner. The small amount of cream, just a tablespoon per person, enriches the flavor deliciously. However, you can omit it if you prefer. Shiitakes have a distinctive flavor, but if they're not your favorite, try a different wild mushroom, or use plain white ones.Warming Soup Recipes

December 2012


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • In a large pot, heat 1 tablespoon of the oil over moderately high heat. Add the sliced mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until brown, about 5 minutes. Remove.

  • Reduce the heat to moderately low. Add the remaining 1 tablespoon oil to the pot. Add the onions and celery. Cook, covered, for 4 minutes. Add the garlic and cook 1 minute longer.

  • Add the chicken, stock, dried tarragon, if using, and the remaining 11/2 teaspoons salt. Bring to a boil. Reduce the heat and simmer for 10 minutes. Add the squash and simmer until the chicken and squash are done, 15 to 20 minutes longer. Remove the chicken from the soup. Cut the meat off the bone and then into 1-inch pieces. Skim any fat from the surface of the soup. Return the chicken to the soup. Add the mushrooms, parsley, fresh tarragon, if using, and cream, and heat through.

Suggested Pairing

The mild, supple soup matches nicely with a favorite full-bodied Chardonnay from either California or Washington State.