Add the roasted sweet potatoes, butternut squash, and chicken broth to the pot with the aromatics. Bring the mixture to a ...

Butternut squash, carrots, onions, and garlic are roasted together and fill the soup with a rich, caramelized flavor. This ...

Add Stock, salt, pepper, Parmesan rind (if using), and reserved chicken pieces to Dutch oven; bring to a boil over high. Reduce heat to medium; simmer, uncovered and undisturbed, until a ...

A D.C. soup company, which became a national retail business, is expanding its product line to help home cooks make some high ...

A base for many of their soups is their signature Roasted Chicken Bone Broth. This is a broth simmered for 24 hours with all the vegetables and herbs.

Pour off all but 3 tablespoons of bacon fat in the pot. Over medium heat, add onion and cook, stirring, until softened, about 3 to 5 minutes. Whisk in flour and cook for 1 minute.

You won’t get in-your-face, intense roasted-meat goodness from this broth, but we really liked its clean and subtle chicken flavor, as well as its aroma, which, quite frankly, reminded us of ...

Scoop the roasted squash out of its peel and add the flesh to the pot with four cups of chicken stock. If you want to make the recipe vegetarian, use vegetable stock instead.

Add squash to the soup pot. Continue to simmer about 30 minutes, or until vegetables are thoroughly cooked and softened. Puree the soup mixture in a blender with cream.