Delicious Fall Soups ~ Julie Lence

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Crisp mornings, cool evenings, leaves changing colors; Autumn is my favorite season. Early September, I decorate my home with scarecrows and pumpkins and patiently wait for the hot days of summer to die off so I can turn off the A/C and open the windows and let the fresh air fill the house. Early September, I’m also thinking about abandoning my summer menu for my winter menu, and on the winter menu is soup. My son will gag and probably try to convince you soup is the work of an evil person, but hubby and I love all different soups, so this month, I’m sharing some fall soup recipes.

 

Pumpkin Soup

Ingredients:

1 small pumpkin, approx. 2 lbs, scrubbed clean
1 small onion
2 medium russet potatoes, peeled and cut into 2 inch chunks
4 cups vegetable broth
½ cup heavy cream
1 tsp kosher salt
½ tsp pepper

Directions:

Cut the pumpkin in half and remove seeds with edge of a spoon. Cut into 2-inch chunks, roughly the same size.

 

Add pumpkin, onion, and potatoes to the slow cooker, along with vegetable broth, salt and pepper. Cook on low for 7-8 hours, or on high for 4 hours.

 

After the soup is cooked, carefully use an immersion blender to blend the soup until smooth. To avoid splatters, partially cover the crockpot with a clean towel while you process the soup.

 

Slowly stir in the heavy cream. Adjust seasonings, and serve.

Esquire.com

Butternut Squash & White Bean Soup

 

Ingredients:

1 large butternut squash

2 tbsp olive oil

1 onion, chopped

2 cloves garlic, finely chopped

1 1-inch piece fresh ginger, finely chopped

6 cups low-sodium chicken broth

6 sprigs fresh thyme

1 (15-ounce) can white beans, rinsed

1 (15-ounce) can chickpeas, rinsed

1/2 cup couscous

1/4 cup roasted pistachios, finely chopped

1/4 cup dried apricots, finely chopped

1/4 cup fresh cilantro, chopped

1 scallion, sliced

 

Directions:

 

Cut neck off butternut squash (reserve base for another use). Peel and cut into 1/2-inch pieces. Heat 1 tablespoon olive oil in nonstick skillet on medium. Add the squash and cook, covered, stirring occasionally, 8 minutes.

 

Meanwhile, heat remaining oil in Dutch oven on medium. Add onion and cook, covered, stirring occasionally, 6 minutes. Stir in garlic and ginger and cook 1 minute.

 

Add broth, thyme and butternut squash and bring to a boil. Using a fork, mash white beans and add to soup along with chickpeas.

 

Cook couscous as label directs; fluff with fork and fold in pistachios, apricots, cilantro and scallion. Serve soup topped with couscous mixture.

 

 

Esquire.com

Roasted Red Pepper Soup

 

Ingredients:

 

2 tbsp  olive oil

1 large onion, chopped

4 cloves garlic, smashed

Kosher salt 

Pepper

1 tsp  ground coriander

2 12-ounce jars roasted red peppers, drained and coarsely chopped

1 15-ounce can chickpeas, rinsed

1 32-ounce container low-sodium chicken or vegetable broth

2 tbsp sherry vinegar

Toasted sliced almonds, sliced scallions and chopped cilantro, for serving

 

Directions:

 

Heat large Dutch oven on medium. Add oil, then onion and garlic; season with 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, 5 minutes.

 

Uncover, stir in coriander and cook 1 minute. Add red peppers, chickpeas and broth; cover and bring to a boil. Boil 5 minutes, then remove from heat and stir in vinegar.

 

Using immersion blender (or standard blender, in batches), puree soup until very smooth. Serve topped with almonds, scallions, and cilantro if desired.

 

All recipes can be found here:

https://www.esquire.com/food-drink/food/g38071128/top-fall-soups/ 

https://www.rachelcooks.com/crockpot-pumpkin-soup/