Winter has crept up on us, and as the temperatures continue to plunge, our team of food bloggers have put together some of their favourite, tried-and-tested winter soup recipes. So stay warm and cozy.

Aditi Bhatia’s Curried Butternut Squash Soup

This is an adaptable recipe that Aditi borrowed from her mum. It has sweet and savoury flavours, is rich and hearty.

Ingredients (Serves 2)

1 tbsp olive oil

1 clove garlic, minced

400g butternut squash, seeds removed, diced

1 large white onion, diced

1 tsp kosher salt and black pepper

1 tbsp curry powder

¼ tsp ground nutmeg

¼ tsp ground cinnamon

¼ tsp brown sugar

¼ tsp cayenne pepper (optional)

2 cups vegetable or chicken broth (low sodium)

200 ml can light coconut milk

Instructions:

1. Heat a large stockpot over medium heat, and add oil, garlic, and onion. Sauté till onions sweat, turning translucent.

2. Add squash and roast off for a couple of minutes.

3. Add salt, pepper, curry powder, ground nutmeg and cinnamon (add cayenne if you want it slightly spicy). Stir till all pieces of butternut squash and onion are evenly coated with seasoning.

4. Add the coconut milk, brown sugar and stir, till milk turns saffron in color, about 2 minutes.

5. Add broth and simmer on low heat till squash becomes tender about 15 minutes (pierce with a fork to check).

6. Use an immersion blender, or transfer soup to a blender, and purée until the soup becomes silky and smooth.

7. If using a blender return the soup back to the stockpot.

8. Adjust seasonings to taste and continue cooking for a few more minutes over medium heat.

9. Serve as warm.

Optional – Serve with a drizzle of coconut milk and/or croutons

Palka Chopra’s Chicken Clear Soup with Veggies



This one is an absolute favourite with Palka’s family during cold nights and a must have for her daughter when shes down with a cold or flu.

Ingredients (Serves 3 to 4)

For the soup

1 Chicken whole (cut into 10 pcs with bone)

1 carrot diced

Ginger

Garlic

Onion

1 celery stick (diced)

2 cloves

1 cinnamon stick

1 bay leaf

1 tsp oil

For serving

Spinach leaves/ pak choi/ or any greens of your choice

3-4 mushrooms thinly sliced

Juice of half lemon

Instructions:

1. Put oil in a deep dish pan, sautée onions, ginger, garlic, bay leaf, cinnamon and cloves.

2. Add carrots, celery and chicken and sautée for 5 mins

3. Add salt and pepper to taste and four cups of water and bring to a boil

4. Let it simmer for 3-4 hours (if pressure cooking, should be done in 15-20 mins)

5. Strain this chicken stock and keep separately

6. De-bone the chicken

7. Put the stock back in the PAN, add chicken pieces, carrot and celery back to the stock. Put chopped mushroom and greens in the stock as well. Bring to a boil. Add lemon juice and serve.

Suhana Devnani’s Cream of Broccoli Soup (without the cream)

An easy to make and hearty soup. The best part about this recipe is that the broccoli can be replaced by any other vegetables eg: mushrooms, pumpkin, tomato, etc.

Ingredients (Serves 2)

1 tablespoon unsalted butter

1 broccoli floret

1 medium onion, finely chopped

1 large potato, quartered

Freshly ground black pepper

1 piece chicken stock/vegetable stock cube

1-2 cups of water (depending on the thickness you desire)

Grated Parmesan Cheese(optional)

Full cream or Evaporated Milk (optional)

Instructions:

1. Melt the butter in a pressure cooker over medium-high heat. Add the onion, and saute until the raw smell goes away.

2. Add the broccoli, potato, chicken stock, 1 1/2 cup of water, salt and pepper. Close the pressure cooker and wait for 4 whistles (might vary from pressure cooker)

3. Let the pressure cooker cool down and check if the broccoli and potato are soft enough to blend.

4. Use a hand blender to blend the soup to your desired consistency (Optional: add full cream or evaporated milk for a more creamier texture)

6. Serve hot topped with a handful of grated Parmesan cheese

Have a better recipe? Share it with us and we might just share it on HKYantoYan.com. Email us at info@hkyantoyan.com

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