Soup

A mix of butternut and acorn squash makes this soup silky and flavorful. Keep it bubbling on the stove to warm up any roaming ghosts and goblins as they return home from their Halloween rounds.

Whether they feature shellfish, smoked fish or fresh fish, chowders are an essential part of New England cooking. Ours is prepared with a mixture of fresh cod, haddock and halibut, three important North Atlantic ocean varieties. We've made the surprising addition of butternut squash and kale--both popular regional vegetables--to this hearty soup for extra color and texture. Curry powder lends an unexpected bit of spice.

The recipe calls for both chicken broth and beef broth, but using either one or the other will give an equally good result.

Can be prepared in 45 minutes or less.

This thick and comforting dish is delicious sprinkled with grated Parmesan cheese. Can be prepared in 45 minutes or less.

At Aruns in Chicago, owner and chef Arun Sampanthavivat has come up with this fresh take on a traditional Thai recipe.

Can be prepared in 45 minutes or less.

For a different take on onion soup, a traditional beef-broth base is here spiked with beer and fortified with garlic. Rye-bread croutons top this simple soup, which, with the addition of a salad, makes a fine fall supper.

Here's a zesty, colorful-and lighter version of clam chowder that brings new life to an old favorite. Accompany the chowder with a salad of lettuce, carrots and pickled beets; the muffins; and beer or lemonade. Purchased apple pie with cheddar cheese makes a terrific finale.

An elegant but no-fuss soup.

Here is our adaptation of aigo bouido, the restorative Provençal garlic soup. Simmering the garlic tames its bite. A green salad and crusty bread round out the meal.

This easy—to—make soup is a terrific Saturday lunch, especially when accompanied by crusty bread, a salad and beer or apple cider. If you're serving people who don't like spicy foods, eliminate the cayenne pepper.

This main-course soup is ideal for winter evenings. It originated in Portugal's Ribatejo province, famed for its horses, bulls and bullfighters. The soup gets its name from the kidney beans, which are referred to as "stones" by the Portuguese.