Fall Soup Recipes (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil.
02 -
3 pounds butternut squash, peeled and chopped (seeds removed).
03 -
1 large onion, chopped (white or yellow).
04 -
1 large bell pepper, chopped (use jalapeno or hotter peppers for a spicy version).
05 -
1 stalk celery, chopped.
06 -
5 cloves garlic, chopped.
07 -
2 tablespoons paprika (hot paprika recommended).
08 -
1 tablespoon fresh thyme.
09 -
1 tablespoon fresh rosemary.
10 -
1 teaspoon cayenne pepper.
11 -
1 teaspoon cumin.
12 -
Salt and pepper to taste.
13 -
4 cups chicken stock (use vegetable stock for a vegetarian version; up to 6 cups for a thinner soup).
14 -
Toasted pepitas (optional).
15 -
Red chili flakes.
16 -
Fresh chopped parsley.
# Instructions:
01 -
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped butternut squash, onion, bell pepper, and celery. Season lightly with salt and cook for 10-12 minutes, stirring occasionally, until the vegetables start to soften and caramelize slightly.
02 -
Add the chopped garlic, paprika, thyme, rosemary, cayenne pepper, cumin, salt, and pepper. Stir and cook for 2 minutes to let the spices bloom.
03 -
Pour in the chicken (or vegetable) stock. Bring to a boil, then reduce the heat and let it simmer for 20 minutes, or until all ingredients are tender.
04 -
Use an immersion blender to blend the soup until smooth, or carefully transfer the mixture to a blender or food processor and blend until smooth. Return the soup to the pot if needed.
05 -
Taste and adjust for seasoning and thickness. Add more stock or water to thin if desired.
06 -
Simmer the soup for an additional 5 minutes to deepen the flavor. You can simmer it longer if preferred.
07 -
Garnish with toasted pepitas, red chili flakes, and fresh parsley, if desired, and serve warm.
# Notes:
01 -
Use hot paprika for extra warmth in the soup.
02 -
Blend well for a smooth, creamy texture.
03 -
Top with toasted pepitas for added crunch and flavor.