As autumn sets in and the temperatures drop, there’s nothing better than a comforting bowl of hot soup. Don't get me wrong, I'm still eating soup when it's 90 degrees, but it definitely hits different when it's chilly. These five autumn soups are not only delicious but also easy to make. Let’s jump right into 5 perfect recipes to cozy up your soul this season.
1. Roasted Butternut Squash Soup
Ingredients:
• 1 butternut squash, peeled and cubed
• 1 onion, chopped
• 3 garlic cloves
• 4 cups vegetable broth
• ½ tsp cinnamon
• ½ tsp nutmeg
• Coconut milk or cream (optional)
• Pumpkin seeds (for garnish)
Directions:
1. Preheat your oven to 400°F (200°C). Toss the butternut squash with a little oil and roast for 25-30 minutes until soft.
2. In a large pot, sauté the onion and garlic until soft.
3. Add the roasted squash, vegetable broth, cinnamon, and nutmeg. Simmer for 10 minutes.
4. Blend the mixture until smooth. Add coconut milk or cream if desired.
5. Serve with pumpkin seeds on top.
2. Classic Tomato Basil Soup
Ingredients:
• 6-8 tomatoes, halved
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• A handful of fresh basil
• ½ cup cream or milk (optional)
Directions:
1. Roast the halved tomatoes at 400°F (200°C) for 20-25 minutes.
2. In a pot, sauté the onion and garlic until fragrant.
3. Add the roasted tomatoes, vegetable broth, and basil. Simmer for 15 minutes.
4. Blend until smooth and add cream or milk if you want a creamier soup.
5. Serve with fresh basil leaves as a garnish.
3. Hearty Lentil and Vegetable Soup
Ingredients:
• 1 cup lentils
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 potatoes, cubed
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp paprika
• A handful of kale, chopped
• 2 bay leaves
Directions:
1. In a large pot, add the lentils, carrots, celery, potatoes, vegetable broth, cumin, paprika, and bay leaves.
2. Bring to a boil, then reduce heat and let it simmer for 25-30 minutes, or until the lentils are tender.
3. Stir in the chopped kale and cook for another 5 minutes.
4. Remove the bay leaves and serve warm.
4. Creamy Wild Mushroom Soup
Ingredients:
• 2 cups mixed wild mushrooms (shiitake, portobello, cremini), sliced
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable or chicken broth
• ½ cup cream or milk
• Fresh thyme or rosemary
Directions:
1. Sauté the mushrooms, onion, and garlic in a large pot until the mushrooms are soft.
2. Add the broth and fresh thyme or rosemary. Let it simmer for 15 minutes.
3. Stir in the cream or milk, then blend part of the soup for a creamy texture (optional).
4. Garnish with more fresh herbs.
5. Sweet Potato and Carrot Ginger Soup
Ingredients:
• 2 sweet potatoes, peeled and cubed
• 3 carrots, chopped
• 1 tbsp fresh ginger, grated
• 4 cups vegetable broth
• Greek yogurt or crème fraiche (optional)
Directions:
1. Add the sweet potatoes, carrots, ginger, and vegetable broth to a pot.
2. Bring to a boil, then simmer for 20-25 minutes until the vegetables are soft.
3. Blend the soup until smooth.
4. Top with a dollop of Greek yogurt or crème fraiche for extra creaminess.
These five simple and hearty autumn soups are perfect for warming up on chilly days. Each recipe is easy to follow, full of seasonal flavors, and will leave your kitchen smelling amazing. I hope you enjoy these soups as much as I do!
Article by Elizabeth Marion