Autumn Potluck Soup Recipes

AUTUMN SOUP

Autumn Soup image

I received this recipe from my daughter Janet. It's a wonderful way to enjoy fall's bounty...and it freezes well, too.-Irene Dee, Ogilvie, Minnesota

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 8-10 servings (2-1/2 quarts).

Number Of Ingredients 10

Ingredients

1 can (28 ounces) stewed tomatoes
1 pound ground beef
1 cup chopped onion
1 cup diced carrot
1 cup diced celery
1 cup diced peeled potato
1 cup diced peeled rutabaga
1 bay leaf
1/8 teaspoon dried basil
4 cups water

Steps:

Puree tomatoes in a blender; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomatoes and remaining ingredients. Bring to a boil; reduce heat and simmer 25-30 minutes or until the vegetables are tender. Discard bay leaf before serving.

Nutrition Facts : Calories 127 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 193mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.

AMANDA'S AUTUMN SOUP

Amanda's Autumn Soup image

This is a very rich and delicious squash soup, suitable for a holiday dinner.

Provided by Amanda Robinson

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
2 tablespoons butter
1 large onion, diced
1 teaspoon brown sugar
4 cloves garlic, halved
1 (1 inch) piece fresh ginger, peeled and coarsely chopped
3 tablespoons dried rubbed sage
¼ cup unsweetened apple juice
¼ cup unsweetened peanut butter
1 (14 ounce) can reduced-sodium chicken broth
1 (14 ounce) package frozen cooked squash, thawed
1 teaspoon hot pepper sauce (such as Tapatio®), or to taste
1 tablespoon Worcestershire sauce, or to taste
2 ½ tablespoons cider vinegar, or to taste
water, or as needed
¼ cup heavy whipping cream
1 teaspoon freshly grated nutmeg
15 shelled pistachios, chopped

Steps:

Heat olive oil and butter in a saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Mix in brown sugar.
Finely chop ginger and garlic in a food processor. Add them to the onion mixture and cook, stirring frequently, until garlic is beginning to brown, about 10 minutes. Stir in the sage and cook for an additional 5 minutes.
Pour in apple juice and stir to loosen any browned bits in the pan. Add peanut butter, 1 tablespoon at a time, stirring well after each addition. Mix in chicken broth and squash.
Bring the mixture to a boil; reduce the heat and simmer, stirring frequently, for 5 minutes. Season the soup to taste with hot pepper sauce, Worcestershire sauce, and vinegar, tasting frequently until flavors are balanced. Simmer for 15 minutes. If the soup seems too thick, add water 1/2 cup at a time.
Remove the soup from the heat. Use an immersion blender to partially puree the mixture, leaving some of the onion intact. (If you don't have a handheld stick blender, carefully puree the hot soup in batches in a regular blender.) Pour in cream and blend to lighten the texture.
Ladle soup into warmed bowls and garnish with fresh-grated nutmeg and finely chopped pistachios.

Nutrition Facts : Calories 339.6 calories, Carbohydrate 25 g, Cholesterol 37.3 mg, Fat 25.1 g, Fiber 5.7 g, Protein 8.4 g, SaturatedFat 9.4 g, Sodium 461.1 mg, Sugar 11.1 g