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[quote=Anonymous]Some of our favorites:

roasted butternut squash soup (cut squash in half, scoop out the seeds, sprinkle with S&P, roast until soft, scoop out flesh, fry some onions and chopped sage in olive oil or butter, add the roasted squash, add some chicken or veggie stock, puree with a stick blender, and then stir in some Parmesan if you want to gild the lily)

broccoli soup (fry some onions, then boil broc and potatoes in stock, puree with a stick blender, add some paprika and grated cheddar cheese, and sometimes I also add some cooked rice or cooked pasta stars to give it some body)

chili (can each of black beans, white beans, kidney beans, big can of crushed tomatoes, 1/4 cup ketchup, 1/4 cup molasses (not blackstrap), tablespoon brown sugar, 1/4 cup chili powder (we use Penzeys Chili 3000), 5 cloves minced garlic, diced red pepper and yellow pepper and onion, some parsley, and (if I have it) some slices of kielbasa or chorizo. Tastes even better the next day. I also sometimes skip the meat altogether and just add some elbow macaroni)

lentil soup: brown/green lentils, stock, and ox bones or veal bones -- stew for a long time until the meat falls off the bones. Remove the bones and skim off the fat the next day.  Heavenly.

There is also a spicy meatball/barley/mushroom soup that I think was made by Stephanie Izard on Top Chef - more labor-intensive but absolutely delicious. I could not find it in a Google search (maybe others have more skills) but it's basically tiny little turkey meatballs (made with Sriracha) in a soup with barley and both fresh and dried mushrooms.

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