The winter months are lagging on and Chef Bageldog is becoming upset. Every day, I get the same question. "Bageldog, where can I go to grab a nice bowl of soup to warm up a winter's day?"

Honestly, except for the potato leek puree at Al's Deli on Fridays, I just shrug, shake my head, and reply, "I don't know, I just don't know."

In this edition of Chef Bageldog, I'll attempt to break down the barriers between simple-minded college cooks and the mysterious concept of making a delicious and rich soup at home. Like Al's Deli, this soup idea is vegetarian and friendly.

Take note, soups require time to cook. The time is well spent, however – the soup will last for a couple of days, and can even be frozen for a cold day down the road. Served with some crunchy bread and a nice salad, this recipe makes a great, simple dinner, so read, cook and enjoy.

Recipe No. 6: Butternut Squash Soup with Apple Confit (optional)

Ingredients:
About 3 cups or 2 cans of vegetable stock
1 tablespoon olive oil
1 medium-sized yellow onion, thinly sliced
Salt and pepper
4 pounds of butternut squash, peeled, seeded, and cut into large cubes (about 6 cups)
1 tablespoon unsalted butter
2 McIntosh or other flavorful, no- too-tart apples, peeled, cored and sliced (about 2 1/2 cups)
1/2 cup apple juice

Yield: 8 to 9 cups of soup
Prep Time: 12 minutes
Cooking Time: 90 minutes

Cooking instructions:

Step 1. Pour canned stock in a pot and keep warm on the stove.
Step 2. Heat olive oil in a soup or stock pot and add the onion, a pinch of salt and pepper.
Step 3. Sauté over medium heat until onions are slightly caramelized (for about 10-15 minutes), adding a little stock and scraping the bottom of the pan with a wooden spoon so the onions don't stick.
Step 4. Add the squash and 1 teaspoon of salt to the onions.
Step 5. Add just enough stock to barely cover the squash (about 2 cups). The squash breaks down quickly and releases its liquid as it cooks.
Step 6. Cover the pot and cook over medium heat for 20 to 30 minutes, until the squash is very soft.
Step 7. Purée the soup, in batches, in a blender or food processor, and thin it with stock to reach the desired consistency.
Step 8. Return the pureed soup to the pot, cover. Cook over low heat for another 30 minutes.
Step 9. While the soup is cooking, make the apple confit (optional). Melt the butter in a medium-sized sauté pan and add the apples. The confit adds texture and a rich flavor to the soup, but it is optional.
Step 10. Saute over medium-high heat, stirring to coat the apples with the butter.
Step 11. When the apples are heated through, add the apple juice, cover the pan, and cook over medium heat for 15 to 20 minutes, until soft.
Step 12. Cook uncovered, for 8 to 10 minutes to reduce the liquid. Mash the apples, making sure the confit retains some texture.
Step 13. Stir half of the confit into the soup, saving the rest to stir into each serving.
Step 14. Season the soup with salt and pepper to taste. Add a swirl of apple confit to each serving. Makes 8 to 9 cups of soup.

Bageldog would like to remain anonymous. You can reach him at z-weinstein@northwestern.edu.

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