The Register-Herald, Beckley, West Virginia


November 6, 2013

Toasty and toast-worthy sippables

Editor’s Note: Recipes and images courtesy of Taste of Home

Soup is a “go to” staple come scarf and hat season. When daylight is in limited supply, there’s simply not enough time for both holiday mayhem and daily dinner preparations.

Taste of Home magazine has hosted a number of sippable treats in its repertoire, ones hearty enough to deserve a fork and delicious enough to take your spoon back for seconds. Fall ingredients like butternut squash may take a little extra prep work the night before, but slow-cooker selections ensure mealtime is just a doorknob turn away after a workday or shopping trip.

In addition to savory soups, there are warm drinks to sweeten the season, ones Taste of Home readers refer to as “comfort in a cup” to add a cozy touch to family evenings or gatherings with friends. Two to try: a citrus-y cranberry tea and a silky homemade chai.


Great taste doesn’t have to be difficult! Don’t forget tomorrow’s Taste of Home Cooking School sponsored by Gutter Pro of West Virginia at the Beckley-Raleigh County Convention Center. Tickets may still be purchased in advance or at the door for $15. Doors open at 4:30 p.m. to visit vendors and for prize registrations, tastings and more. The show starts at 6:30 p.m. when Taste of Home Culinary Specialist Cheryl Cohen takes to the stage to dish out step-by-step entrees and sides for fall and holiday get-togethers.


Butternut Squash Soup Recipe

Total Time: Prep: 30 min. Cook: 6-1/4 hours

Makes: 14 servings


1 medium onion, chopped

2 tablespoons butter

1 medium butternut squash (about 4 pounds), peeled and cubed

3 cans (14-1/2 ounces each) vegetable broth

1 tablespoon brown sugar

1 tablespoon minced fresh gingerroot

1 garlic clove, minced

1 cinnamon stick (3 inches)

1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened and cubed

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