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National Soup Month 2018

January is National Soup Month! We rounded up our employees to see who had the best soup recipes; and since sharing is caring, we thought it would be great to share their delicious recipes with you! Enjoy!


Sita's Thai Butternut Squash Soup

Yield: About 4-6 servings


  • 2 Tbsp olive oil
  • 1 medium yellow onion , chopped (1 1/2 cups)
  • 3 cloves garlic  minced
  • 1 Tbsp peeled and minced ginger
  • 1 1/2 Tbsp Thai red curry paste
  • 5 cups low-sodium chicken broth
  • 1 (2 1/2 lb) butternut squash, peeled, seeded and diced into 3/4-inch cubes (can also use frozen squash puree)
  • 1 Tbsp brown sugar (optional if you prefer it sweet - remember squash can be naturally sweet)
  • Salt and pepper
  • 1cup (full fat) coconut milk, divided
  • 1 Tbsp fresh lime juice

For serving:

  • 1/2 cup chopped honey roasted or unsalted peanuts (can
  • 1/4 cup chopped fresh cilantro 
  • Red pepper flakes 


Heat olive oil in a large pot over medium heat. Add onion and saute 5 minutes then add garlic and ginger and saute 1 minute. Add Thai red curry paste and saute 1 more minute. Stir in chicken broth, while scrapping bottom of pan. Add squash and sugar (if using) and season with salt  and pepper to taste. Bring to a boil over medium-high heat then reduce heat to medium-low, cover and simmer, stirring occasionally until squash is very soft, about 15 - 20 minutes.

Stir in 2/3 cup coconut milk. Puree soup with an immersion blender (or in batches in a blender, filling it no more than half full and covering blender with lid and removing lids center insert and covering with a folded kitchen towel).

If using puree, skip simmering/blending and adjust the chicken broth for desired consistency

Stir in lime juice. Season with more salt as needed. Serve warm topping each serving with additional coconut milk, peanuts, cilantro and/or red pepper flakes.


Betsy's Slow Cooker Buffalo Chicken Wing Soup

Yield: 8 servings 


  • 6 cups half-and-half
  • 3 (10.75 ounce) cans condensed cream of chicken soup
  • 4 cups shredded cooked chicken breast
  • 1 cup sour cream
  • 1 cup hot pepper sauce, or to taste
  • 4 carrots, diced
  • 3 celery stalks, diced
  • 3 potatoes, peeled and cubed
  • 5 ounces crumbled blue cheese


Combine half-and-half, cream of chicken soup, chicken breast meat, sour cream, hot pepper sauce, carrots, celery, and potatoes in a slow cooler. Cover and cook on Low for 6 1/2 hours, stirring occasionally. After 5 hours, stir in the blue cheese.

Alan's Favorite Savannah-Style Irish Potato Soup

Yield: 6 servings 


  • 1 teaspoon chopped fresh thyme
  • 2 cloves garlic, finely chopped
  • Coarse kosher salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 4 cups whole or 2 percent milk
  • 4 russet potatoes, peeled and cut into 1/2-inch cubes (about 1 3/4 pounds)
  • 2 cups packed grated sharp white Cheddar (about 8 ounces)
  • Snipped fresh chives, for garnish
  • 2 tablespoons canola oil
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 1 sweet onion, finely chopped


Heat the oil in a large pot over medium heat. Add the carrots, celery and onions and cook until the onions are soft and translucent, 3 to 5 minutes. Add the thyme and garlic and cook until fragrant, 45 to 60 seconds. Season with salt and pepper. Sprinkle the flour over and cook, stirring, for 2 minutes. Gradually whisk in the stock, and then the milk. Add the potatoes and bring the soup to a boil over high heat. Decrease the heat to low and simmer until the potatoes are tender, about 20 minutes. 

Using an immersion blender, puree the soup; leave it coarse and chunky if you prefer a more rustic soup, or puree until smooth for a more elegant soup. Add the cheese, about 1/3 cup at a time, stirring after each addition until melted and smooth. Taste and adjust for seasoning with salt and pepper. 

To serve, ladle the soup into warmed bowls. Sprinkle with chives and serve immediately.

Recipe courtesy of Virginia Willis