Sponsored Post: Decadent Butternut Squash Soup For One (PLUS A Vitamix Giveaway)

IMG_4535

Ina Garten is one smart cookie. On a recent episode of her show, I watched her amp up the flavor of a potato leek soup by roasting the potatoes and leeks on a cookie sheet–getting them nice and golden brown–before pureeing them with chicken stock and topping the soup with crispy shallots. So when Vitamix asked me to make an autumnal soup recipe using their S30 model–a model ideal for making an individual portion–I knew what I had to do. Off to the store I went to pick up a butternut squash, an apple, an onion, some ginger, and some chicken stock, and then I went full Ina.

With the holidays rapidly approaching, this is a great recipe to have up your sleeve. Here’s how simple (and brilliant) this is: I preheated the oven to 425 degrees. Then, on a cookie sheet, I placed big chunks of the butternut squash, the onion cut into wedges, the Granny Smith apple peeled and quartered, and I tossed everything with olive oil, salt, and pepper.

IMG_4509

Into the oven it went, and meanwhile I heated the chicken stock with lots of sliced fresh ginger:

IMG_4512

When the vegetables came out 45 minutes later, they were golden brown and glorious:

IMG_4514

I mean look how brown that squash got:

IMG_4524

There’s so much flavor there!

So to make my individual portion of soup, I scooped some squash, some onion, and some apple into the Vitamix blender:

IMG_4518

IMG_4520

And I ladled in enough ginger-infused stock (plus some pieces of ginger) to cover. On went the blender–high speed for a super puree–and voila; gorgeous, creamy, decadent butternut squash soup.

IMG_4523

For an extra flavor boost, I thinned things out a little with fresh orange juice:

IMG_4526

This was so good (definitely the best butternut squash soup I’ve ever made) that when Craig came home, he demanded his own portion. So I repeated the process again with the remaining vegetables and stock, sprinkling the finished bowl of soup with some cayenne pepper for a kick.

IMG_4529

And there you go: a perfect recipe for fall and the perfect tool with which to make it.

Speaking of which, we’re giving one away! To win a Vitamix S30, share your favorite fall soup recipe in the comments (make sure to register with your real e-mail address so we can contact you). The winner will be selected at random; you’ve got eight days. Good luck.

[See Terms and Conditions here.]

You may also like

280 comments

  1. It may not technically be full of “fall” ingredients, but the turkey matzo ball soup my mom used to make the day after thanksgiving (with the tgiving turkey carcass) reminds me most of fall.

  2. My favorite is much like yours except I add leeks and thyme sprigs to the roasting pan. I omit the ginger, but great idea. I also add some big shallots to the roasting pan as I grow them out back and they are fabulous. I use Ina’s trick of adding some crispy ones to the top of soup also. Yours looks fabulous!

  3. My preferred fall soup is very similar to this one, but with sage instead of ginger. Might have to try it your way!

  4. One of my favorite soups is this one from my mom. It is very easy to make and the combination of flavors of these simple vegetables when cooked together is kind of perfect! Though this is sort of a summery soup, we still have zucchini at the farmers’ markets in NYC. Amounts are variable!

    Zucchini Soup (serves 3-4)
    2-3 zucchini, chopped into 2″ pieces
    1-2 potatoes, chopped into 1″ pieces (skin left on if desired)
    1 onion, chopped into 1″ pieces
    1 carrot, chopped into 1″ pieces
    salt + pepper, to taste
    milk or cream (optional)
    plain yogurt (optional)

    1) Put all the vegetables into a steamer basket set over boiling water and cover. Steam until soft when pierced with a fork, about 10-15 minutes.

    2) When cool enough to handle, put vegetables in a food processor or blender, reserving the cooking water. Process until smooth. If the soup seems too thick, add a few spoonfuls of the cooking water and process again, until you have the desired consistency. Alternatively, you can add milk or cream to thin the soup. Add salt and pepper, to taste.

    3) Serve hot, at room temperature, (or cold in the summer). Garnish with yogurt, if desired.
    — Sonya Gropman

  5. Borscht recipe:
    Half Cabbage
    3 large Beets
    3-4 carrots Carrots
    1 Onion
    4 Celery ribs
    1-2 Turnip/ rutabega/ parsnip (any or all)
    Can tomatoes
    Can kidney beans
    Beef or veggie broth
    Caraway seed
    Paprika
    Dill
    Olive oil or butter

    If you have a food processor, use it!
    If you have an enameled Dutch oven, use it too!

    Dice celery, onion. Begin to sautée in olive oil. Chop cabbage. Add to Dutch oven and begin to brown. Use grater attachment or chop beets any the rest of veggies. Add to Dutch oven and sautée until caramelized.

    Add tomatoes, stock, caraway seeds. Summer until veggies are tender. Add dill and paprika to taste.

    Drain and rinse kidney beans and add.

    Serve w sour cream or yogurt

  6. My favorite fall soup is cheddar cheese soup! Lots of cheddar cheese, veggies (carrots, corn, celery, potatoes, you name it), and broth. It’s making me hungry just thinking about it.

  7. My favorite fall soup contains black beans, Trader Joe’s chicken sausage (any kind: pesto, sun-dried tomato or apple) bell peppers, red pepper flakes, chicken stock and tomatoes.

  8. There are so many, but Marion Cunningham’s white bean soup, with some ham and kale added, is where I start when I have a cold, so I guess that’s my favorite.

  9. Love the standard chicken soup with homemade chicken stock and chock full of veggies… or lentil soup has been my fave of late. :)

  10. Lentil soup made with lots of garlic, finished with smacked paprika and a handful of fresh spinach just before serving.

  11. I live in France and learned this from my French mother in law. As soon as it gets cold outside, we eat veggie soup every weekday and my typical recipe consists of equal parts of leeks, carrots, zucchini and tomato (I use tomato pulp from a jar since tomatoes are not in season when it’s cold). I simmer everything with a bouquet garni and depending on my mood, I add mini pasta, fresh herbs, cream or a side of cheese toasts. It’s not gastronomy, but it’s healthy and great as long as there is plenty of bread, wine and cheese to go along with it!

  12. Counts as fall because it comes from a can so no need for fresh tomato, but the Michael Symon Bleu Cheese tomato soup you posted a few years ago is amazing. I make it so much I no longer need a recipe!

  13. Split Pea Soup: (Crock Pot)

    16oz. dried split peas
    4 cups chicken stock
    3 cups water
    1/2 large sweet onion, (carmelized on stove top before adding) with celery, carrots, garlic
    tsp. dried thyme
    Smoked ham shank or hock.
    freshly ground black pepper.

    Throw in crock pot – cook on lo 7 hours (give or take, I like mine really thick so I end up letting it go longer (w/lid ajar and turned on high for about 45 minutes longer) so that the liquid evaporates and, meat is off bone and peas cook down to a very very soft consistency.

    And I have to have Ritz crackers on top. :-)
    It’s Yum.

  14. My favorite soup is roasted pumpkin soup, similar to what is above but with slight differences. (The carrot adds sweetness and a little body.)

    Ingredients
    2 C pumpkin or squash, seeded, peeled, chopped
    ¼ C carrot, chopped
    1-2 T vegetable oil
    2T butter
    2t garlic, minced
    ¼ C onion, chopped
    2 C chicken or veg. stock
    ½ C heavy cream or coconut milk
    tt s+p

    Directions:
    Toss pumpkin and carrot with oil, salt and pepper. Roast on a baking sheet at 400 degrees until soft and well browned. Sweat garlic and onions in butter in a pot over moderate heat, stirring occasionally, until vegetables are softened. Stir in broth and cream and bring to a boil, then reduce heat and simmer, covered,
    until vegetables are very tender, 10-15 minutes. Add pumpkin and carrots cooking until vegetables soften. Puree and season. Adjust consistency with more cream or stock.

  15. I love turkey chili – brown ground turkey, then sauté colored peppers, onion, jalapeño, garlic…add cumin and chili powder. Add chicken broth and diced tomatoes, assorted beans. Bring to boil, reduce to simmer and add the meat back in. Cook thirty min, top with avo, sour cream, cheese, onions…

  16. Oh, and I often put a marsala reduction on top: half a cup of marsala wine and a tablespoon of honey in a small saucepan, bring to a boil, reduce to a simmer and let it cook until it gets to a golden syrupy consistency.

  17. We love carrot ginger soup in these parts- roasted carrots, roasted ginger, chicken stock and salt! I love some curry powder to make it interesting too!

  18. I love a simple carrot and ginger soup, thinned with chicken bone broth. I never measure for this one!

  19. I just made mulligatawny for the first time and both my husband and I agree it’s a keeper (what took us so long to make it???). We also like Giada’s Tuscan white bean, Ina’s Potato Leek and my own chicken soup.

    My favorite smoothie has spinach, frozen blueberries/cherries, chia seeds, protein powder and almond/coconut milk.

  20. I roast a head of garlic, a head of cauliflower, a butternut squash, and a sweet potato, then when caramelized, I purée and thin it out with some veggie stock. I spice it with cayenne and some flakey salt. Serve with homemade crusty bread. Perfection.

  21. Crockpot potato and leek soup. It has potatoes, leeks, onions, carrots, garlic, butter, chicken stock and evaporated milk. You can puree it smooth or leave it chunky (my favorite!)

  22. Without a doubt, my grandmother’s Navy Bean soup. She always added parsnips, which gave a distinct and fantastic fall-flavor.

  23. I’m a sucker for chilis, because I don’t have a blender! I like white chicken chili a lot. I don’t use a recipe, just a bunch of different white beans, some homemade stock, roasted green chilis, and poached chicken and onions. I want it all the time.

  24. Your squash soup sounds pretty delicious but some corn chowder, veggie soups (especially tomato), italian wedding soup, any kinda chili (especially your don’t miss the meat vegetarian recipe – I seriously use that all the time). :)

  25. My family loves Portuguese bean soup. It is a basic vegetable soup with a ham bone simmered for couple hours. Throw in sliced Portuguese sausage, cabbage, tomato sauce and kidney beans. A handful of elbow macaroni towards the end makes it thick and comforting.

  26. My favorite fall soup is not really a soup because for some reason, I can never get soups to turn out well – it’s chili! Made a delicious pot yesterday :)

  27. My favorite is a Hungarian caraway seed soup with dumplings called “Komenymagleves”:

    2 tablespoons caraway seeds
    2 tablespoons vegetable oil
    1 cup flour
    3 tablespoons flour
    8 cups water or chicken stock
    1 onion, peeled and scored
    1 bunch parsley
    2 eggs
    2 tablespoons milk
    salt, to taste
    pepper, to taste
    paprika

    1. Toast caraway seeds in oil until they “pop.”
    2. Add flour and cook until brown to make a light roux. Add salt, pepper, and paprika.
    3. Add water or stock, onion, and parsley. Bring to a
    boil.
    4. Cook for about 5 minutes and then strain into a clean
    pot. Discard whatever you strained out.
    5. Combine eggs, milk, and flour to make a thick batter
    for dumplings.
    6. Bring soup to a boil again. Drop the dough into the
    soup by the teaspoonful. Cook for 5-10 minutes, or
    until the dumplings are cooked.
    7. Serve!

  28. definitely butternut squash soup! or korean gamjatang (a pork bones stew with lots of potatoes and veggies!)

  29. This is funny…but my favorite fall soup is Homemade Creamy Tomato Soup with white cheddar popcorn as croutons! So good and so comforting, just the right amount of warmth, goodness and junk in a bowl.

  30. For me it is either chicken soup loaded with carrots and onions and leafy greens. Or a vegetable soup with white beans, tomatoes (canned of course) and loads of whatever vegetables are at hand.

  31. I make an awesome creamy jerusalem artichoke soup with toasted cripsy chips of the jerusalem artichoke ontop! My family expects it from me every christmas now…!

  32. Pureed celeriac – onion sweat in butter, about 1:1 celeriac and apples, chicken stock to the consistency you want, season, puree, top with Greek yogurt or sour cream!

  33. cauliflower and celeriac soup (pureed in a blender) with dijon thyme croutons! i think it was an ottolenghi recipe which i’ve altered. the croutons definitely make the dish. whenever i have bread to use up i cut it in cubes and freeze it. throw it in the oven and when finished mix with butter + dijon + thyme mixture, top soup, devour.

  34. Roasted Tomato Soup with Broiled Cheddar – oh so good using roasted tomatoes from the summer harvest. Google the recipe and it will come up – the secret I think is the bit of grated onion at the end. Oh it’s SO yummy! Too long to post here – although it’s not a difficult recipe by any means. Do try it! It will be a favorite go-to from that moment on! Thank you for the chance to win a Vitamix!

    Barbara at Dean’s

  35. My favorite is a lot like yours except instead of apple and orange I use miso, toasted sesame oil, and a bit of coconut milk.

  36. A spicy squash, chickpea, and peanut butter soup recipe from Flour bakery in Boston – it’s SO delicious!

  37. My favorite fall soup is Chicken Wild Rice Soup, but it is very labor intensive so with a 4 year old it is really only an option for the weekends.
    However, a close second is slow-cooker chicken soup. Just dump, chicken, 1 bag each frozen peas, frozen corn, baby carrots, a few stalks of celery, add enough stock to cover everything and cook on low for 8-10 hours, near the end add some milk whisked with flour and some tortellini and it is a filling soup for a weeknight meal.

  38. Bier-käse Suppe, for sure.

    Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.

    Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.

    Serve sprinkled with bacon.

  39. My favorite soup is my curried pumpkin soup with cocoanut milk that Crescent Dragonwagon kindly gave me credit for in The Passionate Vegetarian. Though I must admit I love soup in general!

  40. My favorite soup is the Curry Chicken Soup from Pam Anderson’s cookbook, The Perfect Recipe for Having People Over. It’s one of the many variations she gives for her regular quick chicken soup recipe. It’s so delicious!

  41. I totally go to “Dan’s ultimate Chicken Soup” ( a recipe I invented and have honed for over 40 years….
    Bring 4 cups water to rapid boil.
    Open 1 pouch Lipton Chiken Noodle soup mix into boiling water.
    Add 1 handful extra soup noodles.
    Chop in 2 of the cheapest hot dogs you can find.
    Boil for 5 minutes until noodles are al dente.
    Ladle a generous portion into your finest Wedgewood china.
    Enjoy!
    Your welcome!

  42. I have to pick JUST ONE favorite fall soup?! Does chili count as soup? Chili is definitely my favorite.

  43. Spicy Red Pork and Bean Chili from Gourmet magazine. Smoky, deep flavor. The recipe can be found on Epicurious.

  44. My favorite “soup” recipe is the chili recipe by America’s Test Kitchen. It’s one of my favorite things about fall!

  45. I tend to start out every fall with potato soup, the method I learned from my grandma. Cook some bacon, set aside, cook some onion in the bacon fat, I add a clove of garlic, add diced potatoes and just cover with chicken broth. Simmer until cooked to your liking and then add some half and half. I like to season with salt, pepper, and thyme usually. Maybe some celery seed. Very simple, very delicious.
    I also made a beef and vegetable with barley soup last week that was really delicious (with onion, garlic, celery, carrot, parsnip, tomatoes, and purple cabbage). This week I made my version of Zuppa Toscana, which is just basically potato soup with spicy sausage and kale.

  46. We do turkey noodle soup after thanksgiving! broth from the end of the turkey, shred the meat, and combine with noodles, fresh herbs, and leftover roasted veggies. Add a dollop of stuffing if you’re feeling decadent ;)

  47. Beer and cheddar soup with our homebrew Oktoberfest lager and cheddar! In a homemade pretzel bowl, of course!

  48. My favorite is very similar to yours but I use miso, toasted sesame oil and a little coconut milk instead of apples

  49. My favorite is a tomato soup made in the blender. A drained can of fire roasted tomatoes, some sauteed garlic and onion, a little stock and some cheese. Yummm

  50. I love this trick! As for my favorite soup, french onion in any form or fashion will always been the winner. Recently I’ve been making it with a giant Parmesan crisp on top because I keep forgetting to buy bread.

  51. My favorite recipe is butternut squash soup. 2 Butternut squash, cover in pot with milk, add onions, boil on low until soft, season and serve with some toasted pumpkin seeds. Yum!

  52. My favorite is the Lentil Soup with Sausage, Chard, and Garlic, which I discovered through Smitten Kitchen. Seriously, best soup I’ve ever made!

  53. My favorite fall soup is probably my veggie stew. It’s so hearty and comforting. Thank goodness I have a batch in the fridge right now.

  54. My moms ham and bean soup.
    2# dried lima beans
    1# ham cut into 1/2 inch cubes
    salt pepper
    throw all in a pot cover with water bring to a boil and let simmer for 3 to 4 hours.
    it sounds plain but whenever I make it it takes me back 30 years.

  55. Tomato Basil is probably the winner, but Butternut is a close second. In the Butternut, I use thyme instead of ginger, but yours sounds delicious too…

  56. I found this Curried Winter Squash Soup with Red Lentil, Coconut Milk and Clams on Tartine Gourmande’s blog years ago, and it’s become a real fall favorite. I’ve made it with and without zucchini, with and without clams, subbed onion for shallot when I haven’t had the latter, made it for a group, served it as dinner for two, and enjoyed the leftovers by myself. It’s warming, satisfying, and all around delicious. Here’s the exact recipe.

    1 lb 2 oz red kuri squash, seeded and diced
    4 carrots, peeled and diced (5 oz)
    1 leek, white part only, chopped
    1 celery branch, chopped
    1 zucchini (7 oz), cut in pieces
    3 cups water
    1/2 cup (3.5 oz) red lentils
    1 shallot, chopped
    1 tsp ground curry
    1/2 tsp ground cumin
    3/4 + 1/8 cups coconut milk
    A splash white wine
    20 clams (about 4 to 5 clams per person)
    Chopped parsley
    2 Tbsp olive oil
    Salt and pepper

    1. In a large pot, heat 2 Tbsp olive oil. Add the shallot, leek and celery. Sweat for 2 minutes, until soft, making sure that the vegetables never brown. Then add the ground cumin and curry, and cook for 1 minute until fragrant.
    2. Add the rest of the vegetables and continue to cook for 5 minutes.
    3. Add the water, salt and pepper and simmer, covered, for 20 minutes, until all the vegetables are soft.
    4. Mix the soup. Check the seasoning, and add the coconut milk. Keep warm.
    5. In the meantime, cook the red lentils (1/2 cup lentils requires 1.5 cups water, plus salt; cook until soft, most of the water will be absorbed; set aside).
    6. Cook the clams with a splash of white wine on high heat, covered, until they are open; set aside.
    7. Add the lentils to the soup; mix well.
    8. Ladle the soup in a bowl. Add the clams and parsley.

    9. Enjoy!

  57. My favorite fall soup is Moroccan Lentil soup. I had it all the time when I lived there and it still reminds me of the seasons changing.

  58. Hearty Rutabaga, Carrot & Sausage Soup

    Bit of olive oil
    1 lb. smoked sausage
    1 large onion
    4-5 potatoes
    2 med rutabagas
    5-6 carrots
    8 cups liquid – mostly chicken broth
    ½ cup or so half & half
    Thyme – fresh or dried
    Salt & pepper to taste

    Heat olive oil – add vegetables and cook 5-10 minutes. Add liquid and bring
    to boil. Reduce heat and simmer until tender. Puree soup in blender or with stick blender. Brown pieces of sausage in another pan and set aside. Add half & half, thyme and salt & pepper to soup. Add sausage and heat thru. Serve and enjoy. Great with crusty bread or cheesy toasts.

  59. Jeff makes up most of our soups – I don’t know if I could choose between the butternut-curry or the white-bean with rosemary. They’re both awesome.

  60. I love french onion soup, although I’ve recently turned vegetarian and finding a good vegetarian french onion soup recipe has been pretty challenging.

  61. No matter how far I branch out, I always come back to Julia Child’s potato leek. Thanks for the post and the giveaway!

  62. Red Lentil Soup, made with red lentils, lots of garlic, a couple of tomatoes, dried cilantro, water and a dash of cumin. Cook it in one saucepan, puree it with a stick blender when the lentils are done cooking. Super easy and delicious!

  63. My favorite because of an insatiable sweet tooth is Sweet Potato and Red Lentil Soup
    1 pound sweet potatoes, peeled, rough chop
    1 cup red lentils, rinsed
    ½ cup dried apricots, cut into pieces
    ¼ cup chopped shallots
    4 cups chicken broth
    15oz. can Goya light coconut milk
    ½ tsp. salt, plus more to taste
    ½ tsp. ground black pepper
    In a big pot add sweet potatoes, lentils, apricots, shallot and broth. Bring to a boil on high heat, lower heat, cover, and simmer until lentils are soft. Remove cover and let soup cool for 10 minutes than add coconut milk. Use a hand blender to puree soup until smooth.

  64. Carrot Ginger soup is my go-to. Root veg can last a while in the crisper and are inexpensive. Freezes well, too!
    1 Spanish onion roughly chopped, sauté in Dutch oven with olive oil. Chop up 4-5 good size carrots in chunks and add to pot with 2 Tbsp chopped ginger and 4 cups chicken or veg broth. Bring to boil then, simmer for 20 mins or till carrots tender. Taste for seasoning (if your Broth is salted, you may not need to add salt). Remove from heat and blend in batches. I like your OJ addition to the butternut version above! I like my carrot-ginger to be “spicier” so I sometimes I’ll add more ginger which makes you feel nice and warm on the inside!

  65. Broccoli soup (serves 2)

    1 broccoli head
    Goat cheese
    salt + pepper, to taste

    Olive oil

    Boil salted water in a pot.
    Cut the broccoli in pieces and blanch it for ~3.5-4 minutes.
    Remove broccoli and put in the blender. Add some of the water that was used to boil the broccoli.
    Blend until smooth.
    Add salt and pepper to taste and continue blending.
    To serve… pour onto a soup plate and place a spoonful of soft goat cheese.
    Drizzle with olive oil.

    ENJOY guilt free :P

  66. My favorite soup was introduced to me by a friends grandmother; its really simple and only 4 ingredients: 2 potatoes, 4 carrots, half an onion, and a boullion cube. Boil the potatoes, add the carrots and onion. Add the cube. Mash. Serve.

  67. I make a red bell cream soup that I love. I have it probably 3-4 times a month as it’s deliciously comforting and easy to make after a long day.

    Blend until creamy and warm, about 3 mins: 2 seeded, large bell peppers, the meat of one young coconut, approx 2 t lemon juice, chili flakes to taste, 1 T of white miso, 3 soft dates, 1/2 t sea salt, and 1/2 cup of soaked raw cashews.

  68. I like to cook up one cauliflower, one onion and one butternut squash in some veggie stock. I let everything get soft, add some rosremary and garlic, and blend it with an immersion blender! So yummy!

  69. Nothing is better than cream of mushroom soup on a cool, fall day. Onions and mushrooms sautéed in butter and truffle oil then blended with beef broth and almond milk… it’s pure delight.

    But since the terms of service have clearly not been updated properly, I’ll also add my favorite smoothie is a carrot, ginger lemonade.
    “During the Giveaway Period, to enter, visit
    http://www.amateurgourmet.com/ and follow the directions provided to comment on the “Sponsored Post: Decadent Butternut Squash Soup For One (PLUS A Vitamix Giveaway)” post detailing what goes into your favorite smoothie (“Entry”).”

  70. I love a good clam chowder but I also love the Lentil Soup with Sausage and Chard from your book. It is so warm and filling – esp as it gets colder outside!

  71. I love a good beef soup , kind of like beef stew but not so thick , with roasted veggies ,steak and beef stock :D

  72. This looks great – especially the texture!
    My favorite fall soup is butternut squash without apples and plenty of cayenne!

  73. My favorite is closer to a stew, but you could thin it out with stock and chop the ingredients smaller to make it a soup!

    Curried Lentil and Sausage Stew

    1 package sausage (I use Trader Joe’s bratwurst)
    1 onion, chopped
    1 potato, peeled & cubed
    3 carrots, peeled and chopped
    3 stalks celery, sliced
    3 cloves garlic, minced
    1 bay leaf
    1 tsp red pepper
    1 tbsp curry powder
    1/2 tsp cinnamon
    salt & pepper
    1 large can chopped tomatoes
    water or stock

    Brown sausage in olive oil until crispy. Remove to a plate to drain, and add chopped veg to the pot to brown, followed by the garlic. Once the garlic is aromatic, add in spices. Slice sausage and add to the pot along with tomatoes and enough water/stock to cover the ingredients. Stir in a cup of lentils and simmer for 30-45 minutes, until lentils are tender. Can be served plain, over rice, or over polenta.

  74. I love Dorrie Greenspan’s cauliflower soup. I could happily eat it everyday! Your soup looks amazing and I can’t wait to try it!

  75. I’m obsessed with the ribollita recipe you posted a couple of years ago. A go-to in our house for fall and winter!

  76. I make a butternut soup with apples & cauliflower in it, but I’m thinking of adapting your technique here, and making it my new favorite fall soup!

  77. My go-to soup is Kale and Turkey Sausage soup. Always delicious, and I’ve been contemplating pureeing the base so this would be a great recipe to try in the Vitamix!

  78. My favorite fall soup is something my kids call Spicy Peanut. It’s roasted vegetables (Sweet potatoes, bell peppers, tomatoes) pureed with peanut butter and cayenne. Delicious.

  79. Definitely Carrot-Ginger soup, its my fav. I usually just grate the ginger into the pot with the chopped carrots before I add the stock, but now I’m thinking I’ll try your idea of ginger-infused stock as well for an extra gingery kick!

  80. There is nothing half so good as a kale soup, with fresh kale still kicking as the months get colder. My favorite unique ingredient is parsnips– non-traditional, but they add a delicious depth to the flavor with their sweet, meaty texture. A hearty loaf of fresh bread to top it off- perfection.

  81. Same basic technique as yours, but using cauliflower and fennel. Roast the veggies, throw it in with some chicken stock, blend with immersion blender, serve with crumbled bacon.

  82. My favorite fall soup would have to be chicken noodle. The fact I have a cold right now may be influencing that decision.

  83. I actually really enjoy the soup recipe on the back of the bag of Trader Joes’ southern greens blend. You add in sausage, onions & chicken stock, and separate from the printed recipe, I then add on tomatoes and beans. I’ve been meaning to try out your corn soup recipe that you posted recently!

  84. I feel like your heart and soul has dried up somewhat when it comes to your recent posts. Which is understandable after all this time. P
    erhaps it’s time for a change…

  85. I love chicken tortilla soup that can simmer all day in the crockpot. Throw in chicken, tomatoes, enchilada sauce, bell and jalepeno peppers, corn, black beans and homemade chicken stock. Shred the chicken after 4 hours on high, return to pot and add cilantro. Yum!

  86. As soon as the beautiful fall cauliflowers show up, I make my cauliflower and leek soup. It couldn’t be easier… just one or two leeks, one potato and a cauliflower. Chop it all up with chicken or veg stock, or even plain water to just cover and s&p to taste. When everything is tender, blend a lot or a little, depending on how smooth or chunky you prefer. You can add a little cream if you like, but you really don’t need it. Top with a dollop of sour cream or yogurt and some chopped chives, scallions, toasted pumpkin seeds or whatever garnish you like. It’s also delicious cold, like vichyssoise on steroids. Cheat hint: if you should ever add too much liquid, throw in a few tablespoons of instant mashed potatoes until it is the thickness you want.

  87. Butternut squash soup with a southeast Asian twist (with coconut milk, dash of fish sauce, sprinkled with cilantro)!

  88. I love roasting sweet potato and broccoli with shallots, adding veggie stock or water, pureeing in the vitamix, and then topping with chunks of broccoli roasted with currants and shallots/red onions in coconut oil. Delish!

  89. I love my best friends italian sausage and potato soup! I know she puts potatoes, whole cream, egg, italian sausage, oregano, salt, pepper, chili powder and more in it!
    Thanks!
    faithrains2387 (At) Yahoo (dot) com

  90. My favorite fall soup recipe is my mother’s chicken corn chowder! It’s perfect for the chilly fall days, but not so heavy that you cannot eat it when it’s sunny outside. I love coming home to the smell of sweet corn and chicken and cream cooking on the stove.

  91. Mexican Corn soup – I take a carton of Trader Joe’s corn and roasted pepper soup, add some cooked chorizo and green chili salsa, then top with diced avocado, tomato and corn chips – yum!

  92. My favorite cold weather soup, by a mile, is French Onion. I think of it as a fall soup because the prospect of all that cheesy, brothy, caramelized onion goodness is the one thing that makes me a little less sad that the temperatures are falling and sunlight is fading

  93. I love making sweet potato with kale and chorizo soup. I got the recipe from Martha, and I usually just use spicy breakfast sausage instead of the chorizo. It’s so yummy and autumnal.

  94. I am not sure if this counts as a soup, but the fall always brings cioppino with dungeness crab, clams, mussels, and prawns in a thick tomato-based sauce/broth served with sourdough and bibs.

  95. My favorite fall recipe is Tuscan Vegetable Soup. It’s so hearty and warms me up during the cold weather.

  96. A deep, dark veggie chili with plenty of kick. Mop it up with some good bread, it’s the best warming food for Fall!

  97. I’m going with curried zucchini soup from The Artful Table cookbook: chicken stock, zucchini, carrot, onion, bacon, basil and curry powder simmered for 30 minutes, then blended and served with parsley and parmesan. Really delicious and filling.

  98. I do love lentil and sausage soup!

    Butternut squash is a runner up. I’ve made an incredibly fussy and difficult butternut squash soup recipe, but it was worth it. I’m definitely interested in a more streamlined one like yours, which sounds delicious!

  99. Now that fall is here, I can start making my favorite soup…..a roasted root veggie soup with freshly ground pepper. Yum!

    Ciao,
    Kelly

  100. Caramelized Leek and blue crab bisque
    4 fat, white leeks, white parts only cut into 1/3-inch rings
    1/2 cup shallots, cleaned and coarsely chopped
    1 small celery rib with leaves
    1 T olive oil
    4 cups homemade chicken stock or low-sodium chicken broth
    1 t Old Bay seasoning
    1/3 cup heavy whipping cream
    1/2 pound refrigerated, pasteurized blue crab
    Shaved Parmesan cheese, optional
    Over medium heat, warm olive oil until it shimmers. Add leeks, shallots and celery. Sweat vegetables until they become translucent, lower heat and cook until vegetables caramelize, adding water by the 1/2 cup and cooking down until all of the vegetables are soft and golden.

    Cook off additional liquid, stirring vegetables frequently so they don’t burn. Slowly add chicken stock and reduce liquid by 1/2. Stir in Old Bay.

    Remove from heat and place in blender or use an immersion blender to process until smooth. Slowly add cream. Taste for seasoning, if you prefer your soup spicier or saltier, add Old Bay by the 1/8 t until it’s what you want.

    Return soup to pan, add crab and gently warm. Do not boil!

    Serve with Parmesan, if desired.

Leave a Reply

Your email address will not be published. Required fields are marked *