(2/2021) This Valentine’s Day give soup and not chocolates. Why? Because soup is love in a bowl.

I find it no coincidence that February 4th is designated as "National Soup Day." Many of these national days are silly and irrelevant, but this one, with its proximity to Valentine’s Day, made me start thinking a bit more. Soup is a unique word in our northeastern culture that has a deep personal attachment for people. However, in comparison, the word "chocolate" is much more limited in personal meaning.

When someone says "soup," each of us will automatically conjure up different images and feelings. Our brains respond to that word and we all begin to think of something different and unique to our lives, preferences, and experiences. For many people, the word "soup" will recall a family recipe or tradition. Soup, even more so than chocolate, brings up images of warmth and care.

The word "soup," regardless of the type, is associated with comfort and caring – with love. There are many reasons behind that association. If "soup" conjures up a family recipe, or family tradition, or a specific family member, then it is easy to see the connection to love. Soup is bringing to mind people and memories that are full of love.

But even if your family has no traditions and the word "soup" simply makes you think of a can in a grocery aisle (or one of Hollabaugh’s amazing freshly prepared soups), it can still associate thoughts of comfort because of its warmth and methodical action. You do not heat up soup for a "fast" meal. People do not "eat and run" with a bowl of soup. Soup in its nature is methodical. Eating soup is a repetitive action where you slowly and methodically take spoonful by spoonful. Often the action of something slow and methodical creates a calm comfort.

So, this February, sit and enjoy a bowl of soup. Enjoy the calm that it creates. Then gift that calm and love to someone special and fix them up a bowl of soup too.

Autumn Wild Rice Soup

Ingredients:

• 6 cups vegetable stock (or chicken stock)
• 1 cup uncooked wild rice
• 8 ounces baby bella mushrooms, sliced
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 2 ribs celery, diced
• 1 large (about 1 pound) sweet potato, peeled and diced
• 1 small white onion, peeled and diced
• 1 bay leaf
• 1 1/2 tablespoon Old Bay seasoning
• 1 (14-ounce) can unsweetened coconut milk (or 1 ½ cup half and half)
• 2 large handfuls of kale, roughly chopped with thick stems removed
• fine sea salt and freshly-cracked black pepper

Preparation Instructions: Heat (an extra) 1-tablespoon butter or olive oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.

Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.

Add the coconut milk (or half and half) and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

Cheddar Broccoli Potato Soup

Ingredients:

• 5 1/2 Tbsp butter, divided
• 1 1/3 cups chopped carrots (about 3)
• 1 cup chopped celery (2 stalks)
• 1 cup chopped yellow onion (1 small)
• 2 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 3 1/2 cups peeled and cubed russet potatoes, cut 1/2-inch to 3/4-inch thick (2 large)
• 3 cups chopped broccoli florets (from about 2 heads)
• 1/4 tsp dried thyme
• Salt and freshly ground black pepper
• 6 Tbsp all-purpose flour
• 3 cups milk
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese (8 oz)
• 1/3 cup finely shredded parmesan cheese (1 oz)

Preparation Instructions: In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer. Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.

Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain). Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted.

Chicken Tortilla Soup

Ingredients:

• 1/2 cup elbows pasta
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 4 cups chicken stock
• 1 (28-ounce) can crushed tomatoes
• 1 (4-ounce) can green chiles
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper, to taste
• 2 cups shredded chicken breast
• 1 cup roasted corn kernels
• 2 tablespoons chopped fresh cilantro leaves
• Juice of 1 lime
• 1 avocado, halved, seeded, peeled and diced, for serving
• Tortilla strips, for serving

Preparation Instructions: In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken stock, crushed tomatoes, green chiles, chili powder, cumin, oregano and cayenne pepper; season with salt and pepper, to taste. Reduce heat to low; simmer, covered, until thickened, about 15 minutes. Stir in pasta, chicken, corn, cilantro and lime juice until heated through, about 2 minutes.

Serve immediately, garnished with avocado and tortilla strips, if desired.

Roasted Butternut Squash and Bacon Soup

Ingredients:

• 1 butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
• 1 onion, diced
• 1 red bell pepper, chopped
• 4 slices bacon, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 4 slices bacon, diced
• 1/2 teaspoon dried thyme
• 2 1/2 cups chicken stock, or more, to taste
• 1/4 cup crumbled goat cheese
• 2 tablespoons chopped chives

Preparation Instructions: Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime. Heat a large skillet over medium high heat. Add the other 4 slices of bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender. Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached. Serve immediately, garnished with bacon, goat cheese and chives, if desired.

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