Autumn Soup Season

As the leaves turn to vibrant hues of orange and gold, and the crisp air signals the arrival of fall, there’s nothing quite as comforting as a warm bowl of soup. Autumn brings a bounty of seasonal ingredients that can elevate your soup game to new heights. Whether you’re looking for something hearty, creamy, or packed with veggies, here are some delicious autumn soup recipes.

1. Pumpkin Sage Soup

Ingredients:

• 1 medium pumpkin, peeled and cubed

• 1 onion, chopped

• 2 cloves garlic, minced

• 4 cups vegetable broth

• 1 cup coconut milk

• 1 teaspoon dried sage

• Salt and pepper to taste

Instructions:

1. In a large pot, sauté the onion and garlic until translucent.

2. Add the pumpkin, vegetable broth, and sage. Bring to a boil, then reduce to a simmer until the pumpkin is tender.

3. Blend until smooth, then stir in coconut milk. Season with salt and pepper. Serve hot, garnished with fresh sage.

This creamy soup captures the essence of autumn and pairs beautifully with crusty bread.

2. Butternut Squash and Apple Soup

Ingredients:

• 1 butternut squash, peeled and cubed

• 1 apple, peeled and chopped (like Granny Smith)

• 1 onion, chopped

• 4 cups chicken or vegetable broth

• 1 teaspoon cinnamon

• Salt and pepper to taste

Instructions:

1. Sauté the onion in a pot until softened. Add the squash and apple, followed by the broth and cinnamon.

2. Bring to a boil, then simmer until the squash is tender.

3. Puree the mixture until smooth. Season with salt and pepper to taste. Serve warm, garnished with a drizzle of olive oil.

The combination of sweet apples and earthy squash makes this soup a delightful choice for fall.

3. Mushroom Barley Soup

Ingredients:

• 2 cups mixed mushrooms, sliced

• 1 cup barley

• 1 onion, chopped

• 2 carrots, diced

• 4 cups vegetable broth

• 1 teaspoon thyme

• Salt and pepper to taste

Instructions:

1. In a large pot, sauté the onion and carrots until softened. Add the mushrooms and cook until they release their juices.

2. Stir in the barley, broth, and thyme. Bring to a boil, then simmer until the barley is tender.

3. Season with salt and pepper. This hearty soup is perfect for chilly nights and is packed with umami flavor.

4. Roasted Tomato and Basil Soup

Ingredients:

• 4 cups ripe tomatoes, halved

• 1 onion, quartered

• 4 cloves garlic, unpeeled

• 2 cups vegetable broth

• Fresh basil leaves

• Olive oil, salt, and pepper

Instructions:

1. Preheat the oven to 400°F (200°C). Toss tomatoes, onion, and garlic with olive oil, salt, and pepper. Roast for about 30 minutes.

2. Transfer the roasted vegetables to a pot, add broth, and simmer for 10 minutes.

3. Blend until smooth and stir in fresh basil. Serve with a drizzle of olive oil and a sprinkle of sea salt.

This vibrant soup captures the essence of fresh fall produce and is fantastic with a grilled cheese sandwich.

5. Spicy Lentil Soup

Ingredients:

• 1 cup lentils (green or brown), rinsed

• 1 onion, chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 4 cups vegetable broth

• 1 teaspoon cumin

• 1 teaspoon paprika

• Red pepper flakes to taste

Instructions:

1. In a large pot, sauté onion, carrots, and celery until soft. Add the lentils, broth, and spices.

2. Bring to a boil, then simmer until lentils are tender. Adjust seasoning to taste.

3. For added depth, blend half of the soup for a creamier texture, then combine.

This soup is not only hearty but also packed with protein, making it a filling meal for autumn days.