"Whether it's cheese toast or pot roast, there are all kinds of comfort foods that do more than simply fill our bellies," Barrow said. "Not surprisingly, one of the most emotionally-charged of all comfort food categories are soups. This year, butternut squash soup and French onion soup were the most requested."

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At The Chateau in Monroe, various soups are served fresh all week long.

Chicken and rice, vegetable soup, cream of potato and minestrone are some of the mixes featured on the menu throughout the week.

"Vegetable soup is our most popular," Jackson said. "It's cold and people are catching the flu and it helps a lot. It's our No. 1 seller year-round."

Each soup is made from scratch and requires at least 10 different ingredients, so preparation can take a while in the morning, Jackson said.

"It's a lot of things — green beans, okra, potatoes, tomato sauce, meat, celery, onions," Jackson said. "It takes a lot."

Michael Williams, a chef at The Chateau, favors a soup he has a hand in making each Friday.

The cream of tomato is a popular dish, he said, and Williams adds some of his own ingredients to the pot.

With every bowl of soup, homemade cornbread or Italian salad can accompany to make a complete meal.

There is definitely some value to the tradition of eating soup while sick in bed, said Mary Cornetta, registered dietitian at St. Francis North Hospital.

"It's light on the stomach and something you can take in," Cornetta said.

Cornetta loves minestrone and chicken noodle soup or broth soups, not only for the great taste, but because they kick up the health factor.

Beware, though, Cornetta said, because not all soups are so good for you.

"A lot of soups contain sodium, especially canned soups," Cornetta said. "If you want to do canned soup, choose a low-sodium version.

"If making it from scratch, watch your ingredients, and you can eliminate some of the sodium."

When trying to lose weight, "you would want to choose broth type soups versus cream-based soups," Cornetta said. "Cream-based soups have a lot of fat and increase the calorie level."

To increase the nutrient value in a soup, drop in some more vegetables, Cornetta said.

"It acts as a filler, and makes you full while still getting your vegetables in," she said.

Though weather lately has been pretty warm, soup is comforting in the winter months, Cornetta said.

"It's also a good thing to serve as appetizers and some use soup for weight loss," Cornetta said. "Some will have a salad and soup and it fills you up."

"Soups make us slow down and linger a little," Barrow said.

"We don't just smell soup, we breathe it in, which is why chicken soup can right any wrong and we don't lose the sensation of soup on the tongue," she said. "It warms us all the way to the toes, which is why a rainy day will always be wetter without tomato soup and grilled cheese."

Butternut Squash Soup

2 tablespoons butter

1 large onion, chopped

1 leeks, cleaned and chopped

1-3 garlic cloves, minced

3 1/2-pound butternut squash — stem end peeled and cut into 1-inch pieces, bulb end seeded with skin on

4 cups (or more) vegetable broth

1 cup white wine

salt and pepper, to taste

Preheat oven to 350 degrees. Place bulb ends face up on a baking sheet and divide butter between each. Salt and Pepper liberally. Roast until tender. Set aside.

Heat oil in heavy large pot over medium-high heat. Add onions; sauté until tender. Add garlic; sauté until translucent. Add diced squash and white wine, reduce.

Add broth; bring to boil. Reduce heat; simmer until squash is soft, about 40 minutes. Scrape the roasted squash pulp from the flesh and combine.

Working in batches, puree soup in blender until smooth. Thin soup with more broth if desired. Salt and pepper to taste.

Serves 12.

Baked Potato Soup

12 slices bacon

2/3 cup margarine

2/3 cup all-purpose flour

7 cups milk

4 large baked potatoes, peeled and cubed

4 green onions, chopped

1 1/4 cups shredded Cheddar cheese

1 cup sour cream

1 teaspoon salt

1 teaspoon ground black pepper

Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.

In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.

Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.