Autumn Harvest Soup Recipes

AUTUMN LENTIL SOUP

Steps:

• Heat the olive oil in a large saucepan or Dutch oven over medium heat. Stir in the onions and garlic; cook until the onions soften, turn translucent, and begin to brown, about 10 minutes. Pour in the white wine, and bring to a boil over high heat. Reduce heat to medium, and simmer 10 minutes.
• Stir in the lentils, chicken stock, Italian seasoning, parsley, garlic powder, and dried onion. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are very tender, about 1 1/2 hours. Season to taste with salt and black pepper before serving.

AUTUMN HARVEST SOUP

Steps:

• Preheat the oven to 350 degrees.
• Cut the butternut squash and acorn squash in half and scoop out the pulp and seeds.
• Cut the sweet potato in half.
• Cut off the top of the head of garlic.
• Remove the skin from the onion and quarter the onion.
• Place all the items on a sheet pan, and drizzle with olive oil. Season with salt and pepper.
• Place the veggies cut side down and let them cook for 30 minutes, or until the squash and sweet potato are soft to the touch.
• Remove from the oven and allow the veggies to cool for 5 minutes.
• Scoop the flesh of the squash and sweet potatoes out of their skins and place in a blender.
• Squeeze the garlic cloves from the head into the blender and add in the onion as well.
• Add in about 1/4 cup of chicken stock and puree until everything is well blended. Be careful not to burn yourself. Hot things in a blender expand so make sure to leave a space for heat to escape.
• Add to a stockpot on the stove and add the half and half. Now, add some chicken or veggie stock -- just enough to get the consistency of the soup you are wanting.
• Taste and season with more salt and pepper as needed.
• While the soup is simmering on the stove, make your crema -- add together both the sour cream and the heavy cream.
• Scoop the soup out into bowls and top with a drizzle of the crema and some toasted pumpkin seeds.
• Enjoy!

AUTUMN SOUP

Steps:

• Brown beef, add onions. Cook until tender.
• Stir in remaining ingredients.
• Heat through.
• Enjoy!

PRETTY AUTUMN SOUP

Steps:

• Place the squash, sweet potato and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-16 minutes or until tender. Cool slightly. Transfer to a food processor; add juice concentrate. Cover and process until smooth. , Transfer to a large saucepan; stir in the milk, salt and pepper. Cook and stir over low heat until heated through (do not boil). Top each serving with 1-1/2 teaspoons sour cream, 1 teaspoon chives and 1/2 teaspoon sesame seeds.

AUTUMN HARVEST SOUP

Steps:

• Heat olive oil in a heavy bottomed soup pot and saute bacon for 3 minutes.
• Pour off any excess fat.
• Add onions and garlic continuing to cook until onions are softened.
• Add leeks, celery, carrots, butternut squash and soaked white beans along with thyme and rosemary.
• Saute for 2 more minutes. Pour in chicken stock and bring to a boil.
• Turn down heat and simmer slowly for 1 1/2 hour or until beans are tender.
• Adjust final seasoning.

COPYCAT PANERA HARVEST SOUP INSTANT POT RECIPE

Steps:

• Combine all ingredients except corn starch and butter in Instant Pot.
• Cook at manual high pressure for 10 minutes.
• Do five minutes of natural pressure release and then quick pressure release the rest.
• Using an immersion blender, blend up the soup until smooth - alternatively, you can place in a regular blender (carefully) and blend as well.
• After smooth, turn Instant Pot to saute. Once it starts to bubble, add butter and corn starch and quickly whisk to combine until thickened.
• Serve with pumpkin seeds.