By Lisa Viger Gotte
As the crisp autumn air sets in, it’s the perfect time to indulge in comforting and nourishing fall soups. From hearty stews to creamy bisques, these seasonal delights capture the essence of fall flavors and warm our souls. Here are two easy and delicious fall soup recipes that use seasonal ingredients and will keep you cozy and satisfied throughout the season.
Butternut Squash Soup, 4 servings
Cozy up with a bowl of this Butternut Squash Soup. Made with love, this creamy delight is bursting with the natural sweetness of butternut squash and a hint of savory goodness. Perfect for chilly nights or lazy afternoons. Get ready to savor the flavor!
Ingredients:
1 butternut squash (about 2 pounds), peeled and cut into chunks
1 onion, chopped
2 cloves of garlic, minced
2 carrots, peeled and chopped
4 cups vegetable broth
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Salt and pepper to taste
Olive oil for cooking
Optional garnish: fresh parsley, croutons, or a dollop of plant-based sour cream
Instructions:
Heat a large pot over medium heat and add a drizzle of olive oil. Add the chopped onion, garlic, and sauté until soft and fragrant.
Add the butternut squash chunks and carrots to the pot and stir everything together.
Pour in the vegetable broth, cumin, and cinnamon. Season with salt and pepper according to your taste.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes until the butternut squash is tender and easily mashed with a fork.
Once the squash is cooked, use an immersion blender, or transfer the mixture to a blender in batches and blend until smooth and creamy. Be cautious when blending hot liquids.
Return the soup to the pot and heat it over low heat, stirring occasionally until warm.
Serve the Butternut Squash Soup hot and garnish with your preferred toppings like fresh parsley, croutons, or a dollop of vegan sour cream.
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Savory Lentil Soup with Potatoes, 4 servings
Cozy up with a bowl of Savory Lentil Soup with Potatoes. Packed with hearty lentils and chunky white and sweet potatoes, this soul-warming soup is a delightful blend of comforting flavors and nourishing goodness. Perfect for chilly days or when you need a satisfying meal. Dive in and enjoy!
Ingredients:
1 cup dried lentils, rinsed and drained
2 medium white potatoes, peeled and diced
1 large sweet potato, peeled and diced
1 onion, chopped
2 carrots, peeled and chopped
2 cloves of garlic, minced
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon dried thyme
Salt and pepper to taste
Olive oil for cooking
Optional garnish: fresh parsley and/or a squeeze of lemon juice
Instructions:
Heat a large pot over medium heat and add olive oil. Add the chopped onion, garlic, and sauté until soft and fragrant.
Add the diced potatoes and chopped carrots to the pot and stir everything together.
Pour in the vegetable broth and add the rinsed lentils. Stir in the cumin, paprika, dried thyme, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes or until the lentils and potatoes are tender.
Taste and adjust the seasonings according to your preference.
Serve the Savory Lentil Soup hot, garnished with fresh parsley and/or a squeeze of lemon juice if desired.
In late April, on a mostly sunny, cool morning, with the temperature in the low fifties, I drove out from Ann Arbor on Whitmore Lake Road to Slow Farm. I found Bayer and co-farm manager Magda Nawrocka-Weekes standing at the edge of a large field on the west side of Whitmore Lake Road, near the farm’s gate.