-Christine Chung

Flu season is among us and if you’re unlucky like me, you’re probably already sick. Stuffy noses, seemingly endless coughing fits, and the cold sweats are some things that I would not wish on my worst enemies. And if you’re living alone or away at college, having a fever can feel 1000x worse since there is no one (except maybe a nice friend or partner) to help take care of you. Who else can make a big, warm bowl of soup like your mom can?

Now you can with these two easy and quick soup recipes that my mom passed down to me. Not only are these soups delicious, they’ll help clear out your sinuses and reduce your fever. Put on your favorite fuzzy socks and head to the kitchen, I promise you’ll be back in bed in no time.

Spicy Miso Soup

Ingredients

• 1-2 tbsp. miso paste (or instant miso packet)
• 2 cups  water
• Small, diced tofu (optional)
• 1 scallion, chopped (optional)
• 1-2 tsp.  Sriracha
• A dash of cayenne   

Side option: add a cup of cooked rice into the spicy miso for a more filling meal. Or even add ramen!

Directions

1. Boil water in a small pot on the stove. Once the water starts boiling, add tofu (optional ingredient)
2. Reduce heat to low, and then add miso paste and scallions. Stir.
3. Add the Sriracha (measurements depend on your spice level preferences) and a dash of cayenne.
4. Turn off heat, and pour soup into a bowl. Go to bed and enjoy.

** If you decide to use an instant miso soup packet, follow the instructions on the package to make the miso soup and then add the Sriracha and cayenne.

Butternut Squash & Sweet Potato Soup

Ingredients

• 1 butternut squash, cut in half and seeded
• 1 sweet potato, cut into large chunks
• 1 head garlic
• 3 tbsp. olive oil
• A dash rosemary
• ½ tsp. salt & pepper (to taste)
• 2 stalks chopped celery
• 1 chopped onion
• ½ tsp. nutmeg
• ½ tsp. cayenne
• 3-4 cups vegetable broth

Side option: add some apple cider and/or granny smith apples to add some more texture and sweet taste

Directions

1. Preheat oven to 400 degrees F. Prepare a baking sheet with butternut squash, sweet potato, and garlic head.
2. Add 1 ½ tbsp. of olive oil over vegetables, and season with the salt, pepper, and rosemary. Bake in oven for 20 minutes.
3. Rotate the sweet potato chunks in the oven, bake for 20 more minutes. Set aside to cool. Then remove skin from sweet potatoes and squash. Squeeze the garlic out of the skin.
4. Heat a medium or large pot on the stove. Add 1 tbsp. of olive oil. Then add onions and celery. Season the vegetables with cayenne pepper and nutmeg. Sauté until tender.
5. Pour vegetable broth into the pot, bring to boil. Lower heat to bring to simmer for about half an hour.
6. Add the butternut squash, sweet potatoes, and garlic. Use immersion blender or put a cup of soup into a blender for a smooth finish.

Sometimes, instant soups and marketplace soups are not the same. Try out these epic soup recipes and cure yourself back to health!