On the Menu: Winter warmers

After bustling kids in and out of snowpants all day, braving icy sidewalks and slick roads, all I want to come home to is a hot bowl of soup. Soups are a fantastic way to get lots of fruits and veggies into your little ones while also giving them a great winter warm-up. They're also a great way to use up that squash you don't know what to do with, or that frozen corn that's taking up room in your freezer. Here are some of our new favourites:

Curried Butternut Squash and Apple Soup

2 tbsp olive oil
1 large onion, chopped
1 1/2 tbsp curry powder
1 large butternut squash, peeled, seeded and cut into chunks
3 MacIntosh apples, peeled, cored and cut into chunks
2 cups vegetable stock
Salt and pepper to taste

In a large saucepan, saute onion and curry powder in olive oil for about 5 minutes. Add squash, apples, stock and salt and pepper. Bring to a boil, lower heat and simmer, covered, for 30 minutes. Puree soup and serve. Thin it out with a little apple cider, if desired. That's it!

Corn Chowder

6 tbsp olive oil or butter
2 cups chopped leeks
3 cups diced potatoes
6 cups water
6 cups corn (1 large package frozen corn)
1 cup minced fresh parsley
1 1/2 tsp sea salt
1/2 tsp pepper
1 tsp dried dill
1 tsp dried tarragon
1 cup almond milk (or other milk - the nuttiness and creaminess of almond milk really works with this soup!)

In a large pot, saute leeks in oil or butter. Add potatoes and saute for a few minutes longer. Add the water and bring to a boil, then simmer until the potatoes are soft. Add the corn, parsley and other herbs. Continue cooking for 10 minutes. Blend part of the soup and return it to the pot, or blend the whole thing for smaller children. Add the almond milk and heat through. Serve.