Kellymacs 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:

• 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.

KEVIN'S GRANDMA'S MAC

Steps:

• For the pan: Bring a pot of water to a boil. Add the pasta and cook until al dente according to the package instructions.
• Butter the bottom and sides of a 9-by-9-inch baking dish or aluminum pan. Add the cooked pasta.
• Preheat the oven to 350 degrees F.
• For the sauce: In a large pot over medium heat, add the butter and heat until melted. Add the flour and cook, stirring, until the mixture smells like popcorn, about 5 minutes. Slowly add the milk, stirring or whisking while adding. Taste and season the pot with salt and pepper. Add the cheese cubes and stir until melted.
• Pour the sauce over the pasta and gently shake the baking dish to settle the sauce in the nooks and crannies. Top with the shredded Cheddar and bake until the corners are brown, 25 to 30 minutes.

HARVEST SOUP

Steps:

• Place water and Harvest Soup Mix in a heavy pot and simmer 1 hour.
• Add all other ingredients and simmer another hour.
• Options: Make with smoked sausage and add 1 cup of each fresh diced apples and sweet potatoes, instead of tomatoes.
• Other spices that can be added: savory, garlic and tarragon.

PRETTY AUTUMN SOUP

Steps:

• Place the squash, sweet potato and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-16 minutes or until tender. Cool slightly. Transfer to a food processor; add juice concentrate. Cover and process until smooth. , Transfer to a large saucepan; stir in the milk, salt and pepper. Cook and stir over low heat until heated through (do not boil). Top each serving with 1-1/2 teaspoons sour cream, 1 teaspoon chives and 1/2 teaspoon sesame seeds.

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.

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.