Soup Of The Day Recipe

Heat and sweat aromatics

In a large heavy-bottomed pot over medium heat, add olive oil and butter. When butter melts and foam subsides, add the diced onion, carrot and celery. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes.

Add the minced garlic, fresh thyme sprigs, and bay leaf. Cook, stirring, for 30–60 seconds until fragrant.

Add the diced potatoes and butternut squash (or pumpkin) to the pot. Stir to coat with the aromatics and cook for 2–3 minutes to begin to release flavors.

Pour in the diced tomatoes with their juices, the stock, and the cup of water. Increase heat to bring the pot to a gentle boil.

Once boiling, reduce heat to a simmer. Partially cover and simmer until the potatoes and squash are tender when pierced with a fork, about 15–20 minutes.

Add the diced zucchini and chopped spinach (or kale) during the last 5 minutes of cooking so they soften but retain some texture.

Stir in the salt, black pepper, smoked paprika and red pepper flakes (if using). Taste and adjust seasoning — add up to another 0.5–1 tsp salt if desired.

Remove and discard the thyme sprigs and bay leaf.

If using shredded chicken or cooked white beans, stir them in now to warm through (about 3–4 minutes).

For a creamier soup, lower heat to gentle and stir in the heavy cream or coconut milk. Heat through but do not boil once cream is added (1–2 minutes).

Finish with the chopped parsley and a teaspoon of fresh lemon juice to brighten flavors. Give the soup one final gentle stir and adjust seasoning if needed.

Ladle the soup into bowls. Serve hot with crusty bread or crackers. Leftovers keep covered in the refrigerator for 3–4 days; reheat gently on the stove, adding a splash of water or stock if it has thickened.