Create delicious autumn soups with winter squash.
Autumn is a perfect time for soup since soups warm you up and take minimal effort to prepare. Many soups take just a bit of prep work, then you can leave it to simmer. When trying to think of a good soup to make, just look to fall vegetables. Many of these veggies, such as broccoli, potatoes and winter squashes make a delicious soup. Leeks, onion and garlic are also harvested in the fall and can add natural flavoring to your soup.
Butternut Squash Soup
Butternut squash makes for a creamy soup. Melt 2 tbsp. butter in a large pot, then add one small, chopped onion, one, chopped stalk celery, one chopped, medium carrot, two cubed, medium potatoes and one medium, butternut squash (peeled, seeded and cubed). Cook the veggies for about five minutes or until they are lightly browned. Add enough chicken stock to cover the vegetables and bring the soup to a boil. Once it is boiling, reduce heat to low, cover and simmer for 40 minutes. Transfer the soup to a blender and blend until smooth. Put the soup back in the pot and add more chicken stock until the soup reaches the consistency you want. Season with salt and pepper.
Tomato Soup
A tomato soup with a hot sandwich is a traditional autumn meal. Heat 1 tbsp. olive oil in a large pot over medium-high heat and saut 1 cup chopped onion and 2 minced cloves of garlic until tender. Add ½ cup chopped carrot, ¼ cup chopped celery and cook for eight minutes until the vegetables are tender, stirring often. Add two 28 oz. cans crushed tomatoes, 3 ½ cups vegetable broth, 1 tbsp. Worcestershire sauce, 1 tsp. salt, ½ tsp. dried thyme, ½ tsp. pepper and 4 drops hot pepper sauce and stir well. Turn the heat to low, cover and simmer for 20 minutes, stirring frequently. Garnish with a basil leaf and shredded mozzarella cheese.
Black Bean & Corn
Heat 1 tbsp. vegetable oil in a large pot over medium heat. Add one chopped onion and cook for two minutes, then add 1 tbsp. chili powder and 1 tsp. cumin and cook for one more minute. Add two 15 oz. cans rinsed black beans, 3 cups water, ½ cup salsa and ¼ tsp. salt. Bring the soup to a boil, then turn the heat to low and simmer for 10 minutes. Remove from heat and add in 1 tbsp. lime juice, stirring well. Blend half the soup into a puree and mix back in with the rest of the soup. Garnish with a sour cream and fresh cilantro.
Baked Potato Soup
Cook three strips of bacon until crisp, then set aside, leaving 1 tbsp. drippings in a large saucepan. Cook one chopped onion and one minced, clove garlic in the drippings until tender. Add 3 tbsp. flour, 1 tsp. salt, 1 tsp. dried basil and ½ tsp. pepper and mix well. Gradually add in 3 cups chicken broth and bring to a boil, stirring frequently. Add two large, cubed potatoes, 1 cup half-and-half and ½ tsp. hot pepper sauce. Cook thoroughly but don't let the soup boil again. Garnish with the bacon, shredded cheddar cheese and fresh parsley.
Tags: chopped onion, Garnish with, simmer minutes, soup boil, chicken stock