5 Soup Recipes To Keep You Warm This Fall
Ah, Fall my favorite time of year… Although it’s still about 80+ degree’s, here in LA, all it takes is a little chill in the air, for me to grab a throw blanket and cozy up to a warm bowl of soup. I haven’t quite put my finger on it, but there’s something about a bowl of soup that just makes you feel like everything is right in the world, even if the feeling only lasts until you reach the bottom of the bowl. Cue the Campbell’s soup commercial with the little boy, who seems as if he just got his entire life after eating a bowl of chicken noodle soup. Yep, thats the feeling!
When it comes to soup, especially during the fall and winter months, I tend to prefer a thicker soups (ie. bisques) and love to include seasonal ingredients. I could literally eat soup multiple times a week and trust me, after you’ve tried these recipes, you’ll probably feel the same way.
Roasted Butternut Squash Soup
by Sheena Marie
3 tablespoons butter
1 large onion, diced
1 teaspoon kosher salt, plus more to taste, divided
1 (2 pound) butternut squash
2 tablespoons tomato paste
1 quart chicken broth
1 pinch cayenne pepper
1 pinch of nutmeg
1/2 cup heavy cream, plus more to garnish
Fresh chopped parsley for garnish
Dried cranberries for garnish
Cut off ends of squash. Carefully cut squash in half lengthwise and remove the seeds. Peel the squash with a vegetable peeler. Cut into chunks.
Drizzle the butternut squash with olive oil and season with salt and pepper. Spread the squash on a parchment paper lined baking pan and roast the squash for 45-50 minutes, on 400 degrees.
Melt butter in a pot over medium-low heat. Add onions and a large pinch of salt. Cook and stir until onions have softened but not until brown, about 10-15 minutes.
Raise heat under pot to medium-high. Stir in tomato paste; cook and stir until mixture begins to caramelize and turn brown, about 2 minutes. Add squash, chicken broth, 1 teaspoon salt, cayenne pepper, and nutmeg.
Bring to a simmer; reduce heat to medium-low and simmer for 10 to 15 minutes.
Reduce the heat to low and blend with an immersion blender until very smooth. Stir in cream and add more salt if needed.
Ladle into soup bowls. Garnish with some drops of cream, and a sprinkle of parsley and dried cranberries.
Sauté or boil cubed chicken breasts
Shred Chicken or leave cubed after cooking
In a large pot, add broth, beans, chicken, green chilis, cumin, garlic powder, oregano and pepper. Simmer on low-medium heat for 20-30 minutes, or until it is heated through.
Right before serving, stir in sour cream and cheese until it is all blended and melted.
WHite bean chicken Chili
by Sheena Marie
4 cups chicken broth
4 15.5 oz. cans Great Northern Beans or Cannelloni Beans drained and rinsed
2 cups shredded chicken
1 small can diced green chilies or 1 diced Jalapeño
1 tsp. cumin
½ tsp. garlic powder
½ tsp. oregano
Salt to taste
dash of pepper
1 cup sour cream
2 cups shredded cheese Monterrey Jack or Mexican Blend
Garnish with chopped cilantro, a lime wedge, and sliced jalapeño
More Fall Soup Recipes