Autumn Harvest Soup Food

VEGGIE-PACKED AUTUMN MINESTRONE

Steps:

• In a large stockpot, heat the oil over medium heat. Add the sausage and cook until no longer pink and just turning brown, 5 to 8 minutes. Add the celery, carrots and onions and saute until translucent, about 15 minutes. Add the rosemary, tomato paste and garlic and cook for 1 minute. Stir in the stock, tomatoes, beans and bay leaf and bring to a simmer. Simmer for 40 minutes.
• Add the sweet potatoes and zucchini and simmer until cooked al dente, about 10 minutes more.
• Place 1/2 cup of baby spinach at the bottom of each serving bowl and ladle on a portion of bubbling hot soup. The heat from the soup will wilt the spinach perfectly. Serve with some freshly grated Parmigiano-Reggiano and a squeeze of fresh lemon.

AUTUMN HARVEST SOUP

Steps:

• Preheat the oven to 350 degrees.
• Cut the butternut squash and acorn squash in half and scoop out the pulp and seeds.
• Cut the sweet potato in half.
• Cut off the top of the head of garlic.
• Remove the skin from the onion and quarter the onion.
• Place all the items on a sheet pan, and drizzle with olive oil. Season with salt and pepper.
• Place the veggies cut side down and let them cook for 30 minutes, or until the squash and sweet potato are soft to the touch.
• Remove from the oven and allow the veggies to cool for 5 minutes.
• Scoop the flesh of the squash and sweet potatoes out of their skins and place in a blender.
• Squeeze the garlic cloves from the head into the blender and add in the onion as well.
• Add in about 1/4 cup of chicken stock and puree until everything is well blended. Be careful not to burn yourself. Hot things in a blender expand so make sure to leave a space for heat to escape.
• Add to a stockpot on the stove and add the half and half. Now, add some chicken or veggie stock -- just enough to get the consistency of the soup you are wanting.
• Taste and season with more salt and pepper as needed.
• While the soup is simmering on the stove, make your crema -- add together both the sour cream and the heavy cream.
• Scoop the soup out into bowls and top with a drizzle of the crema and some toasted pumpkin seeds.
• Enjoy!

AUTUMN HARVEST PUMPKIN SOUP

Steps:

• Heat the oil in-a small saucepan.
• When moderately hot, add the onion and saute until tender.
• Add the pumpkin, tomato, broth, salt, and pepper.
• Cover and cook for 8 to 10 minutes, stirring frequently.
• Carefully pour the hot mixture into a blender puree until smooth.
• Gradually add the milk and blend well.
• Return to heat to warm.
• Sprinkle with nutmeg before serving.

FALL HARVEST SOUP!

Steps:

• Melt butter in a large soup pot over medium heat; cook onions in butter, stirring frequently, until lightly golden brown, about 15 minutes. Pour chicken broth into onions and bring to a boil.
• Reduce heat to low, stir sweet potato and carrots into broth mixture; simmer until vegetables are tender, about 10 minutes. Stir apple, pear, and red pepper into the mixture; simmer until softened, about 5 more minutes. Use an immersion blender to blend the mixture into a smooth puree.
• Stir pumpkin puree, evaporated milk, honey, allspice, nutmeg, cloves, cinnamon, salt, and black pepper into soup; puree again with the immersion blender. Ladle into bowls; garnish each serving with a basil leaf.

HARVEST SQUASH SOUP

Steps:

• In a Dutch oven, saute onions in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf before serving.

AUTUMN HARVEST CREAMY VEGETARIAN KALE SOUP

Steps:

• Heat oil in a skillet over medium-high heat; saute onion until translucent, about 5 minutes. Set aside.
• Melt butter in a soup pot over medium heat and add flour. Cook until roux is bubbly and beginning to turn brown, 3 to 4 minutes. Pour milk in gradually while whisking constantly. Add water and vegetable bouillon cube. Add carrots, celery, cooked onion, potatoes, kale, black pepper, and cayenne. Simmer, stirring occasionally, until vegetables are tender, about 45 minutes.
• Add shredded Cheddar cheese to soup and stir until melted.

AUTUMN HARVEST SOUP

Steps:

• Heat olive oil in a heavy bottomed soup pot and saute bacon for 3 minutes.
• Pour off any excess fat.
• Add onions and garlic continuing to cook until onions are softened.
• Add leeks, celery, carrots, butternut squash and soaked white beans along with thyme and rosemary.
• Saute for 2 more minutes. Pour in chicken stock and bring to a boil.
• Turn down heat and simmer slowly for 1 1/2 hour or until beans are tender.
• Adjust final seasoning.

AUTUMN HARVEST ROOT VEGETABLE SOUP

Steps:

• Chop all vegetables to one inch cubes.
• chop garlic very fine.
• In large pot, add olive oil and garlic.
• Sauté garlic until fragrant.
• Add all vegetables, and saute until slightly soft.
• Add all chicken broth.
• Add paprika and cumin.
• Cover and bring to low boil.
• Lower heat and simmer for 45 minutes.

AUTUMN HARVEST AND CHICKPEA STEW (MIDDLE EASTERN INSPIRED)

Steps:

• Begin by rinsing all of your veggies and preparing them for chopping.
• Slice the onion into slivers, slice the mushrooms into thin pieces and chop the carrot into circles. Then chop the tomato, sweet potato, pumpkin and butternut squash into 1-2 inch square cubes. There is no need to chop up the leafy greens as they will wilt, however if you would like to make them smaller you can rip them apart with your hands.
• In a large pot heat some oil, and begin sautéing onions adding in half of the spice mix. Let the onions saute and become fragrant. Once the onions have cooked through and are golden brown start adding in all of the veggies(but not the greens). Allow the veggies to cook for 1-2 minutes in the spices.
• Add in the remainder of the spice mix along with the chickpeas, tomato paste and veggie broth. You want the veggies to be fully submerged in liquid so if the veggie broth is not enough you can add in more, or add in some water to top it off.
• Bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer, cover the pot and leave it to cook until all of the veggies are soft(30-40 mins).
• Once all of the veggies are softened go ahead and add in your leafy greens, gently mixing everything as to not mush any of the veggies. Once the greens have slightly wilted(no more than 5 mins) go ahead and turn off the heat and serve!

CLEAN FOOD AUTUMN HARVEST SOUP

Steps:

• Place dried mushrooms in medium pot with 6 cups water. Bring to boil, then reduce heat and simmer 15 minutes. Remove from heat and set aside to cool slightly.
• When mushrooms are soft, remove from broth and cut off and discard stems. Dice caps and place back in pot with broth.
• In large pot over medium heat, sauté onion, garlic and ginger in oil 3 minutes. Add carrots and sauté 3 minutes. Add kale or collard greens, beans and mirin and sauté until greens are deep green and tender.
• Pour broth and mushrooms into pot with kale, add tamari and vinegar and simmer 5-7 minutes.
• Season to taste with toasted sesame oil and black pepper and serve.

AUTUMN HARVEST SOUP

Steps:

• Open both cans of soup. Pour into a large kettle. Add milk and stir. Heat slowly so that the soup doesn't spill over or burn the bottom of the pot. Stir in lemon juice and sage. Ladle into bowls and top with garlic buttered croutons.

COZY AUTUMN HARVEST SOUP

Steps:

• Preheat the oven at 425 degrees.
• Rinse all of the veggies. Begin by cutting the pumpkin, butternut squash, and sweet potato into 1-2 inch cubes.
• On a pre-lined baking sheet, lay the cubes of pumpkin, butternut squash, sweet potato, and onion.
• Evenly drizzle the veggies with olive oil and coat them with half of the spice mix. Transfer them into the oven for about 25 to 35 minutes 3. Keep an eye on them and flip them over at the halfway mark.
• Once they are fully cooked, remove from the oven and let them cool.
• Once cool, peel the skin and place in a large pot. Add in about half of the carton of vegetable stock and the remainder of the spice mix along with salt.
• Over medium-high heat let everything cook together for a few minutes and remove from the heat.
• Start to puree your soup using an immersion blender(or a regular blender) to blend everything until it is a nice and smooth consistency. Add in more liquid to reach your desired consistency.
• Once smooth, place back on your oven on medium-high heat to bring up to a boil and remove from heat.
• Serve the soup with a garnish of some za'atar roasted pumpkin seeds and a side of crunchy pita chips.

AUTUMN HARVEST SOUP

Steps:

• Begin by preparing all of your ingredients. Peel the butternut squash and then dice it into bite size pieces - you should have about 6-8 cups worth of butternut squash.
• Dice the 1 yellow onion, the gala apple and the 3 medium carrots in bite size pieces about the same size. Mince the 3 cloves of garlic as well.
• Add the 2 tbsp salted butter to a large pot. Let it melt and then add in the 1 yellow onion followed by the 3 carrots and 1 gala apple. Let that cook for 3-4 minutes. Then, add in the 3 cloves minced garlic and let it cook for 1 minute or so.
• Add in the 6-8 cups of butternut squash and 4 cups chicken broth. Let it come to a boil and then reduce to simmer - let simmer for about 30 minutes or so. Add in ½ cup of pumpkin puree and use an immersion blender or heat safe blender to blend it up.
• Add the ¼ tsp cinnamon, ½ tsp smoked paprika, a hefty pinch of salt and crack of pepper and mix in. Taste and adjust seasoning if needed. Keep warm on the stove on low as you make the grilled cheese.

KELLYMAC'S AUTUMN HARVEST SOUP

Steps:

• Saute onions and garlic in butter over medium heat until soft, but don't let brown.
• Add pears and yam and cover, cooking 5-8 mins until yam is soft.
• Add chicken broth and beef stock and bring to boil. Once at a boil reduce to a simmer for 30 minutes.
• Add cooking sherry and half and half in the last 10 minutes of cooking.
• Remove from heat and add pumpkin. Stir until combined.
• Allow to cool for 15-30 minutes.
• Puree in food processor or blender.
• Return to heat and serve, garnishing with sour cream or yogurt, or put into containers to freeze.