Simple Homemade Soups

Sauté 2 shallots with a pinch of thyme in butter until soft. Add salt, pepper, 2 pounds diced butternut squash and 5 cups chicken broth. Simmer until tender, then puree. Fry sage leaves in the butter. Replace 1 1/2 cups of the broth with apple cider; add nutmeg. Top with creme fraiche and the fried sage.

Puree 2 seeded, soaked ancho chiles, 1 onion, 2 tomatoes and 2 garlic cloves; fry in oil. Add 6 cups chicken broth, 4 torn corn tortillas, some shredded cooked chicken and 1/2 cup cilantro; simmer until thick. Add salt; garnish with crisp tortilla strips, Mexican cheese, avocado, cilantro and lime juice.

Sauté 2 ounces chopped bacon; add 2 tablespoons butter, 2 sliced leeks and 2 teaspoons thyme. Add 4 cups chicken broth, 1 1/2 cups half-and-half, a bay leaf and 3 chopped potatoes. Add 1 pound white fish chunks and 1/2 pound flaked smoked trout during the last 5 minutes of cooking. Simmer until tender; top with chives.

Sweat 2 each diced carrots and leeks in butter. Add cayenne, salt, 3 tablespoons flour and 2 tablespoons dry mustard; cook 2 minutes. Add 1 bottle beer, 1/4 cup horseradish, 3 cups water and a dash of Worcestershire; simmer until thick. Whisk in 2 cups half-and-half and 1 1/2 cups cheddar.