Creamy comfort food that's perfect for a cold winter day!

This recipe for creamy butternut squash soup is perfect for a cold winter day! The soup is rich, flavorful and satisfying.

Ingredients:

1 butternut squash, peeled, seeded and cubed

2 tablespoons olive oil

1 onion, chopped

3 cloves garlic, minced

4 cups chicken broth

1 cup milk or cream Ace depends on your preference white pepper to taste black pepper to taste salt to taste 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 tablespoon fresh thyme leaves, chopped Instructions: Preheat oven to 375 degrees F. Toss butternut squash cubes with olive oil then spread on a baking sheet. Roast in preheated oven for 25 minutes stirring a few times during cooking. Once roasted, set aside. In a large pot over medium heat, saute onions and garlic in olive oil until softened. Add roasted butternut squash and chicken broth. Bring to a boil then reduce heat to low and simmer for 20 minutes. Remove from heat and allow to cool slightly beforepureeing in batches in a blender or food processor until smooth. Return soup back to pot and stir in milk (or cream) until desired consistency is reached. Season with salt, white pepper and black pepper to taste. Stir in cinnamon and nutmeg until combined. Serve warm with a sprinkle of fresh thyme leaves on top if desired

A delicious and comforting soup for those chilly days.3. A perfect dish to warm you up on a cold day!

Ingredients:

1 tablespoon olive oil 1 large onion, chopped 3 cloves garlic, minced 2 carrots, peeled and diced 3 ribs celery, diced 8 cups chicken broth 1 cup white wine 1 (14.5 ounce) can diced tomatoes, undrained 1 (6 ounce) can tomato paste 3 tablespoons chopped fresh parsley 3 tablespoons chopped fresh basil 2 tablespoons chopped fresh thyme 1 bay leaf 1 teaspoon sugar salt and pepper to taste 4 cups cooked white kidney beans or 2 (15.5 ounce) cans beans, drained and rinsed
Optional toppings: shaved Parmesan cheese, croutons, chopped fresh parsley Directions: Heat the oil in a large stockpot over medium heat. Add the onion, garlic, carrots, and celery. Cook until the vegetables are soft, about 10 minutes. Pour in the chicken broth and bring to a boil. Skim off any foam that rises to the surface. Stir in the wine, tomatoes with juice, tomato paste, parsley, basil, thyme, bay leaf, sugar salt and pepper. Bring to a simmer and cook for 30 minutes. Remove the bay leaf. Add the beans and cook for 5 minutes more. Serve in bowls with Parmesan cheese shaved over the top if desired. Croutons and more herbs can also be added.

This soup is hearty and filling while remaining light on calories – perfect for those looking to maintain their figure this winter season! The recipe makes approximately 8 servings so it's great for a crowd or for freezing some leftover soup for another day.

4. The ultimate comfort food: creamy mashed chicken soup!

There's nothing quite like a bowl of creamy, comforting mashed chicken soup on a cold winter day. This recipe is easy to follow and requires just a few simple ingredients.

To make the soup, start by cooking some diced chicken in a large pot over medium heat. Once the chicken is cooked through, add in some minced onion, garlic, and herbs of your choice. Then, pour in some chicken stock or broth and let the soup simmer for a few minutes.

While the soup is simmering, prepare the mashed potatoes. Simply mash some boiled potatoes with some butter, milk, and salt to taste.

Once everything is ready, ladle the soup into bowls and top with a dollop of mashed potatoes. Serve hot with some fresh bread on the side for dipping. Enjoy!

5. Comforting, creamy, and delicious: mashed chicken soup is the perfect way to warm up on a cold day!

Ingredients:

-1 lb. boneless, skinless chicken thighs -1 onion, chopped -4 cloves garlic, minced -8 cups chicken broth -1/2 cup heavy cream -1/4 cup sour cream -3 tablespoons butter -3 tablespoons all-purpose flour -salt and pepper, to taste Instructions:

1. In a large pot or Dutch oven over medium heat, cook the chicken thighs until cooked through. Remove from heat and chop into small pieces.
2. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
3. Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.
4. In a small bowl, whisk together the heavy cream, sour cream, and butter until smooth. Stir into the soup until combined.
5. Stir in the chopped chicken and season with salt and pepper, to taste. Serve immediately with some delicious bread on the side!