Lamb and Winter Squash Soup
Photo by Alex Lau, Food Styling by Rebecca Jurkevich, Prop Styling by Emily Eisen
If you can’t find delicata squash in your neck of the woods, acorn or butternut will do the trick.
A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.
A blended soup for kids who don’t want to “see” their vegetables—or anyone else looking for a steamy bowl of chicken soup comfort.
A can of pumpkin purée adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
Inspired by the flavors of Vietnamese pho, this ground beef and rice noodle soup comes together in just 20 minutes.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
A bowl of comfort with ricotta “meatballs,” tiny pasta, and lots of greens.