soup

Step Two:

Peel the vegetables (butternut squash peels easily) and cut the flesh into cubes.

This step increases the surface area of the vegetable exposed to both heat and liquid, resulting in a shorter cooking time and a faster transference of flavors into the liquids.

Now combine the sautéed onions or other aromatics with the cut vegetables and chicken or vegetable stock (or with squash try fresh apple juice). Use roughly 2 cups (500 ml) liquid to 4 cups (1 l) of chopped vegetables.

If you are featuring just one vegetable and it isn't particularly starchy—broccoli, for instance—add a small, thinly sliced potato or a 1/2 cup (125 ml) of rice.

You won't notice either in the finished soup, but each swells during cooking and works well as a thickener. Simmer gently until the vegetables are tender.