How to Make Cream-of-Winter Vegetable Soup

The Food and Drug Administration recommends that adults and children eat at least five servings of fruits and vegetables every day. While this is not too difficult to achieve during the spring and summer months, when crisp veggies and sweet, juicy fruits are abundant, it may be trickier during winter months. However, winter also brings cold and flu season, and the antioxidants and vitamins found in produce help ward off these seasonal illnesses. One way to incorporate winter vegetables into your family's diet is by making delicious, warming soups.

Things You'll Need

• 1 1/2 tbsp. butter or margarine
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 1 medium baking potato
• 2 cups winter squash, peeled and cubed (any variety)
• 2 cups chicken stock
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup half-and-half cream
• Dutch oven or large, heavy pot with lid
• Blender, hand blender or food mill

Instructions

1. Place the Dutch oven or pot over medium heat. Melt the butter or margarine in the pot. Add chopped onion and celery. Saute about 10 minutes, until soft and slightly translucent.

2. Peel and dice the potato and then add it to the pot. Measure in the squash and chicken stock. Sprinkle with salt and pepper.

3. Reduce heat to medium low and cover. Simmer for about 25 minutes, until your winter vegetables are tender but not mushy.

4. Remove from heat and allow to cool slightly. Use a hand blender to puree the soup in the pot, puree it in a stand blender or strain it through a food mill.

5. Pour the soup back into the pot if you removed it. Return to medium heat. Add the half-and-half cream. Heat to almost boiling, stirring constantly. Serve immediately.

References

• Winter Vegetables
• FDA guidelines