This is one of the healthy soups any child would enjoy. #Teamcontest#Spicegirls#Soup#Kidsmenu

It's the weekend before Thanksgiving as I type this, and it's become a seasonal favorite with readers and friends, so I thought it a perfect time to share my butternut squash soup recipe.Omit the thyme, and it makes a great basic recipe to which you can add any fresh or dried herbs or spices to suit your palate and menu.I like to serve the soup with a little fresh cracked black pepper most of the time. A dollop of sour cream or creme fraiche and chopped fresh chives, too, if I want to dress it up a bit.Oh, and you can bake the squash up to a week in advance.

We just carved our pumpkin and I am exploring the wonders of cooking with pumpkins. My princess ate every last drop. We now call this Cinderella soup.

Warm up from the winter weather with a helping of this butternut squash soup that’s sure to hit the spot. Healthy without sacrificing taste, this recipe is entirely vegan so you can indulge in bowl after bowl, guilt-free. Almond Breeze Almondmilk offers all the flavor of classic heavy cream, only dairy-free for a nutritious alternative. Earthy and sweet, a quick topping of sliced green onions and crunchy pumpkin seeds is all that’s needed to make it special enough for company.

I made another version of this with cooking cream. Replace coconut milk with cooking cream and ginger with saffron, and instead of eating with rice, eat with warm bread instead.Great meal to soothe sore throat and stuffy nose during winter.

My dad always used to make the best soup on cold, rainy days when we were little. This is the first recipe he taught me, by my request, that I can cook for myself when I take a year off to travel next year.

Just wanted some.

Seasonal soup

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This recipe was shared by my friend Jennifer.

this came out quite well. I was inspired by a creamy potato soup I had at an English pub, so I tried to mimic it at home. Except I also had some squash I needed to use up. while this was delicious, it needs some thing crunchy. I was planning on rolling out some slices of bread and baking them in three oven with some olive oil, rosemary and basil but didn't have time. If you make this, serve it with croutons or something crunchy. Bacon would help, but it won't be vegetarian.

Amanda Hesser adapted this recipe from acclaimed chef Thomas Keller. It should be approached as a labor of love because it takes many steps and several hours, but the result is outstanding.#GlobalApron