I love soup during cold months. I make it at least once a week. I freeze half so we always have a meal in the freezer that's ready to go when we don't have time to cook. This is a good one if you like squash. My own recipe, concocted in 1995 during Halloween.
4 tablespoons butter
1 tablespoon Avocado oil (you can find it at Costco)
1 onion, minced
2 cloves garlic, minced
1 rib celery with leaves, minced
1 carrot, minced
4 oz. crimini mushrooms, minced
2 15 oz. cans pumpkin puree
1 15 oz. can chicken broth
1 cup heavy cream
1/2 cup fresh orange juice
1/2 teaspoon tabasco sauce
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 cup sour cream
1 tablespoon orange zest
1 tablespoon chives
Heat butter in a medium saucepan. Add onions, garlic, celery and carrot and saute until tender. Add mushrooms and cook 5 minutes longer.
Stir in pumpkin and broth, orange juice, cream and spices; simmer uncovered 20 minutes.
While the soup is simmering, combine the sour cream, chives and zest in a small bowl. Set aside.
Remove the saucepan from heat. Using a hand held immersion blender, puree the soup until smooth. You can also do this in a blender, but use care as the hot soup can cause the lid to blow off and hot soup goes everywhere.
Ladle soup into bowls and top with a dollop of the sour cream mixture. Serve with crusty bread.