soup recipes

Good soup is a treat on any day of the year, but there is something about the onset of autumn, with its brisk early-morning temperatures hinting at the bone-cold weather to come, that get the belly yearning for a bowlful of warming comfort. So come October, Front Range cooks — whether amateur or professional — start thinking about hauling out their pots and loading up the larder with vegetables and meats that evoke the season. At Vert Kitchen, a popular sandwich shop at 704 S. Pearl St., chef-owner Noah Stephens routinely has two soups on his menu. Right now he has rotated between cool-weather favorites: a curried carrot soup and another that combines corn and winter squash. “I like a little bit of spice and warmth in the mouth that makes your whole body warm up,” Stephens says...