Gingered Butternut Squash Soup with Spicy Pecan Cream
Dean Fearing loves the holiday feel of butternut squash, especially when it’s combined with ginger, as it is for his smooth, gently sweet soup. He tops it with whipped cream flecked with chopped pecans for a number of reasons: “Usually holiday soups have a dollop of cream—adding pecans gives it a dollop of flavor. And crunch. I think everything should have a little bit of crunch to it.”
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Curried Carrot Soup with Tarragon Oil
To make this healthy soup especially tasty, Naomi Pomeroy cooks the carrots with Madras curry powder, ginger and garlic. Before serving, she adds a little bit of Tabasco sauce and a drizzle of tarragon-infused oil.
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Cauliflower Soup with Pecans and Rye Croutons
Mary Ellen Diaz loves how cauliflower adds a natural, clean flavor to this luscious soup as well as lots of vitamins: Three florets provide close to half the daily requirement of vitamin C.
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Egyptian Red Lentil Soup
Known as shorbet ads, this vividly hued lentil soup is very popular in Egypt.
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Creamy Broccoli Soup with Cheddar Crisps
For an ingenious twist on the classic combination of broccoli and melted cheddar, Barbara Lynch serves a warming broccoli soup with cheddar crisps. The soup is equally good with cauliflower or celery root in place of the broccoli.
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Red Kuri Squash Soup
Red-orange kuri squash has a pumpkin shape, but no ridges. Its flavor is sweet and nutty, reminiscent of chestnuts.
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Curried Cauliflower Soup with Coconut and Chiles
Chef Annie Somerville thickens and enriches her fragrant vegetarian cauliflower soup with unsweetened coconut milk. The thinly sliced jalapeño served on top adds a bright, fresh heat that’s delicious with the warm curry spices and sweet roasted cauliflower.
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Curried Butternut Squash and Cauliflower Soup
Chewy flat breads with roasted garlic are a perfect accompaniment for this thick and velvety soup.
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Gingery Sweet Potato Soup
The soup uses only one cup of the ginger broth; the rest makes a terrific cooking liquid for grains like quinoa.
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