By Sarah Fertsch
Staff Writer
When autumn comes around, I always think of the Seinfeld episode where the gang becomes obsessed with “the soup.” And in the spirit of September, it’s time that we get into the kitchen and craft our own heavenly creation. Soup is a very forgiving food to make, so feel free to go rogue and add extra spices, cheeses, or flavors that will make the soup pop. When the wind blows and the leaves change color, here are some soup recipes to make your whole family smile and lick the bowl:
Autumn Butternut Squash Soup
Ingredients:
- 1 large butternut squash
- 3 tbsp of olive oil
- 1 cup of heavy cream
- ½ cup of dry white wine
- 4 tbsp of apple cider vinegar
- 3 cups of chicken stock
- 1 whole onion, diced
- 4 cloves of garlic, crushed
- 1 macintosh apple, diced
- A handful of pumpkin seeds
- A sprinkle of feta cheese
- Salt and pepper to taste
Peel and cut the squash in rough, yet equally-sized pieces. Rub with 2 tbsp of olive oil and salt heavily. Place in a 425-degree oven for 45 minutes.
While the squash roasts heat the remaining oil over medium heat. Add diced onion and garlic. Stir until onions are jelly-like and tan-brown. Add diced apple and let cook for five minutes.
Add wine, and let reduce for five minutes. Add vinegar and chicken stock. Reduce heat to low and let simmer (covered) for 20 minutes.
Add the cooked squash and turn off the stove. Add heavy cream and stir.
In a large blender, ladle the cooled soup inside and blend on low until the texture is thick and creamy.
Pour back in the pot and heat on low. Add salt and pepper to taste.
Ladle into bowls, and add pumpkin seeds and feta on top. Enjoy with crusty bread and a warm drink.
Chicken Chili
Ingredients:
- 4 large chicken thighs, skin removed and deboned
- 1 yellow onion, diced
- 3 cloves of garlic, crushed
- ½ cup of apple cider vinegar
- 3 tbsp of olive oil
- 2 cans of black beans, rinsed and drained
- 4 cups of chicken stock
- 1 cup of water
- ½ cup of cilantro, chopped
- ½ cup of basil, chopped
- 4 tsp of chili powder
- 3 tsp of garlic powder
- 3 tsp of onion powder
- 3 tsp of red pepper flakes
- 1 tsp of dried oregano
- Salt and pepper to taste
Serve with avocado, tortilla chips, and sour cream
Cup uncooked chicken thigh in 1-inch thick cubes. In a large saute pan, cook over medium heat with olive oil and salt, and pepper. Let cook until chicken is browned on each side (approximately 15 minutes).
In a large soup pot, saute onions and garlic over medium heat for five minutes (with olive oil). Add apple cider vinegar, let reduce for three minutes.
Add chicken stock and water, herbs, beans, and spices. Cover and reduce heat to low. Let simmer for 25 minutes.
Once the chicken is cooked and cooled, use two forks to shred the chicken into bite-size pieces. Pour into the soup pot and stir.
Serve with avocado, tortilla chips, and sour cream. Enjoy!
Zuppa Toscana Soup
Ingredients:
- 2 pounds of Italian sausage
- 2 pounds of russet potatoes, peeled and boiled
- 1 yellow onion, minced
- 1 large bunch of kale
- 2 tbsp of flour
- 4 cloves of garlic, crushed
- ½ cup of dry white wine
- 3 cups of chicken stock
- 1 cup of water
- 2 cups of heavy cream
- 1 cup of parmesan cheese, shredded
- Salt and pepper to taste
In a large pot, heat sausage with a splash of olive oil over medium heat. Once the sausage is browned, add onion and garlic. Once onions and garlic are translucent, add flour and let heat for three minutes.
Add dry white wine. Let reduce for five minutes. Add chicken stock, water, kale, potatoes, salt, and pepper.
Let simmer on low for 30 minutes. Once the soup is thick and creamy, add parmesan cheese and stir. Enjoy!
