Growing up, tomato soup and mushroom soup were my comfort food go-to’s. And yes, I’m talking about the condensed stuff, nothing gourmet about it. I did have one rule – the soup had to be mixed with milk. If you thinned a tin of soup with water, I was not interested. I mean, I did have standards. These days I still get a craving from time to time, but I am much more high-maintenance. I have to be feeling beyond bad to reach for a can of soup, which has happened more than I care to admit in 2020. But when I’m feeling fine and a craving crops up, I’d much rather make my own Creamy Mushroom Soup than crack open a can.

I wound up with wet, cold feet twice this week and it’s only Thursday. Back to back frigid-foot-soakings can only mean one thing: The triumphant return of the cozy season. Yes, I’m ready to hunker down under a heavy duvet of mashed potatoes, cuddle up to some meatballs, and wade into a vat of this Cheesy Squash Soup. I, of course, don’t mean any of this literally. I don’t think mashed potatoes offer an appropriate amount of insulation. But you get my point. We’ve entered the time of year when comfort food reigns supreme. So what better way to welcome our cozy favorites back than with a big pot of soup loaded with beer, cheese, and squash?