Some soup recipes for cold weather include a winter lentil soup recipe from RealSimple.com and a pureed butternut squash soup recipe from MarthaStewart.com. The lentil soup is chunky and hearty, while the butternut squash soup is smooth and creamy.
Make the lentil soup by cooking 4 chopped leeks with 1 tablespoon of olive oil in a pot over medium heat. When the leeks are tender, add 28 ounces of drained, canned whole tomatoes. Use a spoon to cut up the tomatoes as they cook. After five minutes, pour in 6 cups of water. Bring the mixture to a boil and incorporate 2 chopped sweet potatoes and chopped leaves from 1 bunch of kale. Stir in 1/2 cup of brown lentils, 1 tablespoon of fresh thyme, 1 1/2 teaspoons of salt and 1/4 teaspoon of black pepper. Reduce the heat and cook the mixture gently for approximately 30 minutes or until the ingredients are tender.
Prepare the butternut squash soup by dicing 2 3/4 pounds of butternut squash and chopping 1 small onion, 2 inches of ginger and 2 cloves of garlic. Sauté the onion with 2 tablespoons of butter in a saucepan for two minutes. Stir in ginger, garlic and squash and cook for eight minutes. Pour in 4 cups of water and bring the mixture to a boil before lowering the heat and simmering the mixture. When the squash is tender, blend the soup before stirring in 1/4 cup of fresh orange juice. Season with salt and pepper.