Golden Autumn Soup Recipes

GOLDEN AUTUMN SOUP

Steps:

• In a soup kettle or Dutch oven, combine the first eight ingredients; simmer for 30 minutes or until vegetables are tender. Remove bay leaves. Let cool for 20 minutes. Puree in small batches in a blender; return to kettle. Add cream, tarragon and pepper; heat through.

QUICK GOLDEN SQUASH SOUP

Steps:

• In a large saucepan, saute leeks in butter until tender. Stir in the squash, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 10-15 minutes . Cool slightly. , In a blender, cover and process squash mixture in small batches until smooth; return all to the pan. Bring to a boil. Reduce heat to low. Add cheese; stir until soup is heated through and cheese is melted. Garnish with sour cream and onion.

AUTUMN GOLD SQUASH SOUP

Steps:

• Bake or boil the squash. To bake, halve the squash and scoop out the seeds. Place the squash halves cut side down on an oiled baking sheet and cover loosely with aluminum foil. Bake at 350 degrees until tender, about one hour. Scoop out the pulp and discard the skin. To boil, peel the squash, halve it, and scoop out the seeds. Cut it into chunks and place them in a saucepan with water to cover. Bring the water to a boil and cook until the squash is tender, about 15 minutes. Drain and reserve the liquid.
• Meanwhile, saute the chopped onion in the oil with the nutmeg, cinnamon, thyme, and bay leaves until the onion is translucent. Add the diced carrot and celery and the water (if you boiled the squash, use the reserved liquid). Cover and simmer until the carrots are Tender. Remove the bay leaves.
• In a blender or food processor, puree the cooked squash, the onioncarrot mixture, and the juices in batches. Gently reheat the soup. Add salt and pepper to taste.

GLUTEN FREE AUTUMN SQUASH SOUP

Steps:

• In a large soup pot, saute apples with olive oil, onion, sage, nutmeg, cinnamon and cloves for 4-5 minutes or until slightly softened. Season with salt and pepper. Add milk, chicken broth and squash and bring the mixture to a simmer.
• Cook for approximately 15 minutes or until the squash is nice and soft.
• In a blender, puree the soup in small batches to achieve a nice, smooth consistency. When finished, transfer the soup back to the pot and bring it back to simmer. Season with salt and pepper.
• Add the uncooked pasta to the soup and continue to cook for half the amount of time suggested on the pasta package - while stirring frequently.
• Set the soup aside and let it rest for 25-30 minutes.
• In a small skillet, toast the pumpkin seeds over medium heat for approximately 5 minutes, or until they are slightly golden.
• Sprinkle the pumpkin seeds over each bowl before serving.

GOLDEN AUTUMN SOUP

Steps:

• 1. In a large heavy pot, melt butter; add onion and leeks and cook until soft but not brown.
• 2. Add potato, carrots and squash; cook and stir 2 or 3 minutes.
• 3. Add stock; cover and simmer about 20 minutes or until vegetables are tender.
• 4. Puree in food processor or blender until very smooth; return to saucepan.
• 5. (Can be made ahead and frozen to this point).
• 6. Stir in cream to desired consistency.
• 7. Add wine if desired; heat slowly until very hot (do not boil).
• 8. Taste and season with salt and pepper.
• 9. Serve garnished with a sprinkle of chives and a little grated carrot.