What are some good winter soup recipes?

Here are 5 delicious and hearty winter soup recipes to warm you up on cold days:

1. Creamy Butternut Squash Soup

_Ingredients_:

- 1 medium butternut squash, peeled, seeded, and cubed

- 1/4 cup chopped onion

- 2 cloves garlic, minced

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 4 cups chicken broth

- 1/2 cup heavy cream

- Optional toppings: Croutons, bacon bits, shredded cheddar cheese, chopped parsley.

_Instructions_:

1. In a large pot or Dutch oven, heat some oil over medium heat.

2. Add the chopped onion and cook until softened, about 3-4 minutes.

3. Add the garlic and cook for an additional minute, stirring frequently.

4. Add the butternut squash cubes, salt, and black pepper. Stir to combine.

5. Pour in the chicken broth and bring the mixture to a boil. Then reduce heat to low and let the soup simmer for about 15-20 minutes, or until the butternut squash is tender.

6. Use an immersion blender to puree the soup until smooth and creamy.

7. Stir in the heavy cream and heat gently until warmed through.

8. Serve immediately in bowls with your desired toppings.

2. Minestrone Soup

_Ingredients_:

- 1 tablespoon olive oil

- 1 medium onion, chopped

- 2 cloves garlic, minced

- 2 cups vegetable broth

- 1 (14.5 oz) can diced tomatoes, undrained

- 1 (15 oz) can white beans, rinsed and drained

- 1 (15 oz) can kidney beans, rinsed and drained

- 1/2 cup small pasta (such as ditalini or elbow macaroni)

- 1/2 teaspoon dried oregano

- 1/4 teaspoon dried basil

- 1/2 cup shredded Parmesan cheese

_Instructions_:

1. Heat the olive oil in a large pot over medium heat.

2. Add the onion and cook until softened, about 3-4 minutes.

3. Add the garlic and cook for an additional minute, stirring frequently.

4. Stir in the vegetable broth, diced tomatoes, white beans, kidney beans, pasta, oregano, and basil.

5. Bring the soup to a boil, then reduce heat and let it simmer for 15-20 minutes, or until the pasta is cooked through.

6. Stir in the Parmesan cheese and serve immediately.

3. Chicken Noodle Soup

_Ingredients_:

- 1 tablespoon olive oil

- 1 medium onion, chopped

- 2 cloves garlic, minced

- 4 boneless, skinless chicken breasts, cut into 1-inch pieces

- 4 cups chicken broth

- 1/2 teaspoon dried thyme

- 1/4 teaspoon dried oregano

- 1/2 cup chopped carrots

- 1/2 cup chopped celery

- 1 cup egg noodles

- Salt and pepper to taste

- Optional toppings: Chopped parsley, grated Parmesan cheese

_Instructions_:

1. Heat the olive oil in a large pot over medium heat.

2. Add the chopped onion and garlic and cook until softened, about 3-4 minutes.

3. Add the chicken breasts and cook until browned on all sides.

4. Pour in the chicken broth and add the thyme, oregano, carrots, and celery.

5. Bring the soup to a boil, then reduce heat and let it simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.

6. Add the egg noodles and cook until they are tender, about 5-7 minutes.

7. Season the soup with salt and pepper to taste.

8. Serve hot, garnished with parsley and Parmesan cheese.

4. Beef Stew

_Ingredients_:

- 2 pounds beef chuck stew meat, cut into 1-inch cubes

- 1 tablespoon olive oil

- 1 medium onion, chopped

- 2 cloves garlic, minced

- 2 cups beef broth

- 2 cups water

- 1 tablespoon Worcestershire sauce

- 2 teaspoons dried thyme

- 1 teaspoon dried rosemary

- 1 bay leaf

- 1 pound red potatoes, peeled and quartered

- 1 cup baby carrots

- 1 cup chopped celery

- Salt and pepper to taste

_Instructions_:

1. In a large pot or Dutch oven, heat the olive oil over medium heat.

2. Add the beef cubes and cook until browned on all sides.

3. Remove the beef from the pot and set aside.

4. Add the chopped onion and garlic to the pot and cook until softened, about 3-4 minutes.

5. Add the beef broth, water, Worcestershire sauce, thyme, rosemary, and bay leaf to the pot.

6. Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes.

7. Add the beef cubes, red potatoes, baby carrots, and celery to the pot.

8. Bring the soup back to a simmer and cook for another 30-35 minutes or until the beef and vegetables are tender.

9. Season the soup with salt and pepper to taste.

10. Serve hot.

5. Tuscan Kale Soup

_Ingredients_:

- 1 tablespoon olive oil

- 1 medium onion, chopped

- 2 cloves garlic, minced

- 1 pound Tuscan kale, ribs removed and chopped

- 4 cups chicken broth

- 1 cup cannellini beans, rinsed and drained

- 1/2 cup small pasta (such as ditalini or elbow macaroni)

- 1/4 teaspoon red pepper flakes

- Salt and pepper to taste

- Optional toppings: Grated Parmesan cheese, chopped parsley

_Instructions_:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.

2. Add the chopped onion and garlic, and cook until softened, about 3-4 minutes.

3. Add the Tuscan kale and cook for 2-3 minutes, stirring occasionally.

4. Pour in the chicken broth and bring the soup to a boil.

5. Reduce heat and let the soup simmer for 15 minutes.

6. Add the cannellini beans, pasta, and red pepper flakes to the pot.

7. Bring the soup back to a simmer and cook for another 10-12 minutes, or until the pasta is cooked through.

8. Season the soup with salt and pepper to taste.

9. Serve hot, topped with Parmesan cheese and parsley.

Enjoy these heartwarming soups during the winter season!