Beat the winter blues by cooking up some soup. The versatility of soup is perfect for homeschooing families that want to make a large batch of something that can be reheated the next day or later in the week. It also freezes well if you want to double the recipe and freeze half. I crave soups when the weather starts to cool down and find myself serving it for dinner several times during the cooler months with a salad or warm loaf of bread.

The following are some of my go-to soup recipes that are served often in my home.

 

Butternut Squash Soup

 

Ingredients

  • 2 Medium Butternut Squash
  • 64 Ounces of Chicken Broth
  • 1 Cup of Half and Half
  • 3/4 Cup of Brown Sugar
  • 2 Tablespoons Cinnamon
  • ½ Tablespoon Cayenne Pepper
  • Dash of Salt and Pepper
  • Crumbled Bacon

 

Instructions

  • Cut the butternut squash in half, remove the seeds and lay it flesh side down on a lined baking sheet. Bake at 350 degrees Fahrenheit for 40-60 minutes or until soft.
  • Let cool.
  • Scoop out the flesh of the squash and place in large a saucepan. Add broth, sugar and spices.
  • Using a hand mixer (you can use a blender too,) mix the ingredients until you have a smooth consistency.
  • Add half and half.
  • Bring to a boil and then let simmer for 10-15 minutes.
  • Top with bacon and enjoy.

 

Chicken and Rice Soup

 

Ingredients

  • 2 cups chicken (cooked and cubed)
  • ½ c. cooked rice (white or brown)
  • 2 tablespoons of butter
  • 1 stalk of celery (chopped)
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 2 large carrots (chopped)
  • 64 ounces of chicken broth
  • 2 large potatoes (diced)
  • salt and pepper to taste

 

Instructions

  • Melt butter in large saucepan.
  • Add onion and garlic and cook until browned.
  • Add celery and cook until translucent.
  • Add broth and bring to a boil.
  • Add the rest of the ingredients and once it reaches a boil again, reduce to a simmer for 20 minutes.

 

Sausage, Kale and Potato Soup

 

Ingredients

  • 1 lb Italian Sausage (removed from casings, cooked and crumbled)
  • 2 cups kale
  • 6 large potatoes (peeled and cubed)
  • 48 oz of chicken broth
  • 2 cups half and half
  • 2 cups shredded cheddar cheese
  • 1 Tablespoon cayenne pepper
  • Salt and pepper to taste

 

Instructions

  • Bring broth to a boil.
  • Add potatoes and cook for 20 minutes.
  • Add Italian sausage, spices and half and half.
  • Cook until heated through.
  • Add cheese.
  • Mix well.
  • Add kale.
  • Cook for 2 minutes and then serve!