The summer is behind us, and the zest of fall is before us. Autumn is a time of abundance and bounty when it comes to flavors and colors. We're energized by the brisk weather and inspired by the change of season to new and comfortable flavors. And if that isn't enough, it soup season!
Soup. That stuff that simmers on the stove fills the house with warmth and nourishes you down to your toes. Today I want to share with you my two favorite soup recipes that will ring in the fall with the full gusto of the season. No worries, simple skills are all you need.
THAI ROASTED BUTTERNUT SQUASH SOUP
Prep time: 20 mins | Cook time: 90 mins | Total time: 1 hour 50 mins | Serves: 3 to 5 servings
This recipe came from Yup it's Vegan. I make it about once a month during the fall and winter months and have it for lunch at the studio. The spicy nuts, lime, and scallions are the icing on the cake in this recipe. It’s also easy to can.
INSTRUCTIONS
For the roasted butternut squash puree:
Preheat the oven to 375 degrees Fahrenheit.
Prick the butternut squash halves deeply all over with a fork. Rub them with a light coating of oil and sprinkle salt and pepper. Place on a baking sheet.
Cook the squash, rotating the baking sheet occasionally, until the squash is very tender, about 70 minutes (cook time will vary depending on the size and shape of your squash).
Once cool enough to handle, scoop the flesh out of the squash and transfer it to a food processor, then blend until smooth. (If needed to help blend, you can add a little of the coconut milk or broth for the soup). My puree measured about 3 cups.
For the tamari-roasted walnuts and almonds:
Add the chopped nuts and coconut oil to a skillet over medium-low heat, stir to coat the nuts.
Add the soy sauce and sriracha. Continue to cook, toasting the nuts until the excess liquid is gone.
For the Thai roasted butternut squash soup:
Warm the coconut oil in the bottom of a saucepan. Add the shallots and a pinch of salt, and cook for about 2 minutes, until the shallot is soft. Stir in the garlic, ginger, and chili, and cook for 60 to 90 seconds, until fragrant.
If using the ground spices, stir them in and cook for just about 30 seconds until fragrant. Stir in the Thai red curry paste and cook for another 1 to 2 minutes.
Add the coconut milk, vegetable broth, and butternut squash puree. Stir until everything is combined (you may need to be gentle to avoid splashing, as the squash puree can be quite thick). Bring the soup to a boil and then immediately reduce to a gentle simmer.
Cook for about 10 to 15 minutes; stir until hot throughout. Stir in lime juice, and add salt to taste.
Serve hot, garnished with the roasted nuts and chopped scallions. Leftovers will keep in the refrigerator for up to a week.
INGREDIENTS
For the roasted butternut squash puree:
2 medium butternut squash, halved and seeded
olive oil, salt, and pepper
For the tamari-roasted walnuts and almonds (optional):
These are awesome make extra.
¼ cup chopped almonds
¼ cup chopped walnuts
1 teaspoon coconut oil
1 tablespoon tamari
1 teaspoon sriracha or other chili sauce (optional/to taste)
For the Thai roasted butternut squash soup:
2 teaspoons coconut oil
2 shallots, diced
3 cloves garlic, minced
2 inches ginger, minced or grated
1 small red chili, seeds and pith removed, finely chopped (or to taste)
½ teaspoon ground coriander seed (optional)
¼ teaspoon ground turmeric (=ptional)
3 tablespoons Thai red curry paste
1 (12-oz.) can full-fat coconut milk (1 and ½ cups)
2 cups vegetable broth, plus more as needed
roasted butternut squash puree (about 3 cups, see above)
¼ cup freshly-squeezed lime juice
salt, to taste
tamari-roasted walnuts and almonds (see above), to serve (optional)
chopped green onions or scallions, to serve
SAUSAGE, KALE, AND WHITE BEAN SOUP
I lovingly call this recipe boat soup. When I was sailing the high seas off Nova Scotia on a sail training vessel called Anna Kristina, it was my job to feed the crew. It was frequently cold and wet. This savory Italian leaning soup would pull me back to dinners around the family table back in Pittsburgh with my five siblings all slurping soup on a grey day.
Perfect after a day outdoors. The easy to find ingredients make it ideal after a day of yard work or for preparing away from home. Last year my husband, I, and friends took a trip to Maggie Valley, NC, to pick apples. Tired from labor, laughter, and the crisp air, I whipped this up. The sausage does all the flavoring. When I'm home, I like to add Herbs from Provence.
INGREDIENTS
1 container Mirepoix, now available at most supermarkets
(The French flavor base called mirepoix is a combination of onion, carrot, and celery, cut to the same size. The ratio is 2 parts onion to 1 part celery and carrot.)1 T olive oil
2 quarts, low sodium chicken broth
1 - 1 1/2 lbs med to hot sausage links, cut into bite-size pieces
1 or 2 cans cannellini beans, rinsed
1 can chopped tomatoes
6 oz of washed kale, chopped, or any other leafy green
INSTRUCTIONS
Brown the sausage in a bit of olive oil.
Add the mirepoix and sauté over medium heat.
Add the chicken broth, white beans, and tomatoes.
Bring to a boil, then simmer.
With the sausage cooked, add the chopped kale and simmer until tender.
Serve with crusty bread and butter, top with parmesan cheese.