As the leaves change and the temperatures turn colder you will need some hearty soups to keep you warm! We have you covered with some of our favorites!
Butternut Squash Soup: Serves 6
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- ½ teaspoon sea salt
- 1 (3-pound) butternut squash, peeled, seeded, and cubed
- 3 garlic cloves, chopped
- 1 tablespoon chopped fresh sage
- ½ tablespoon minced fresh rosemary
- 3 to 4 cups vegetable broth
- Black pepper
Directions:
- Heat oil in a large pot over medium heat. Add the onion, salt, and pepper. Sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for about 10 minutes.
- Add the garlic, sage, and rosemary. Stir and cook for 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, about 25 to 30 minutes.
- Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with fresh bread. Enjoy!
Hearty Chicken and Vegetable Soup: Serves 2
Ingredients:
- 1 teaspoon Extra-virgin olive oil
- 1/2 cup chopped fresh parsley/plus extra for garnish
- 1 med yellow onion – diced
- 1 teaspoon chopped
- fresh oregano
- 1 large carrot – peeled / diced
- 1 teaspoon chopped fresh basil
- 1 celery stalk – sliced
- 1/2 teaspoon salt
- 2 (6 oz) boneless/skinless chicken breasts cut into 1 inch pieces
- 1 medium zucchini – diced
- 1/2 teaspoon fresh ground black pepper
- 2 yellow squash – diced
- 2 cups chicken stock
Directions:
- In a large, heavy skillet, heat the olive oil over medium-high heat. Add the onion, carrot and celery – saute, stirring frequently for 5 mins. Add the chicken and continue to saute for another 10 minutes, stirring often.
- Add the zucchini and squash, then the parsley, oregano, basil, salt & pepper. Saute for 5 mins, reduce heat to medium and pour in the stock.
- Cover and cook an additional 10 mins. Ladle into bowls and serve with parsley and crusty french bread. Enjoy!
Roasted Pumpkin Soup: Serves 4
Ingredients:
- 2½ lbs Pumpkin or butternut squash halved and seeded
- 4-5 Garlic Cloves unpeeled
- 1 tbsp olive oil
- 1 Sweet Onion peeled and diced
- 2 Large Carrots peeled and chopped
- 2 Celery Stalks chopped
- 1 Tbsp Smoked Paprika
- 1 Tbsp Olive Oil
- Kosher salt and pepper, to taste
- 3 Cups vegetable broth
Directions:
- Preheat your oven to 400F and line a large rimmed baking sheet with parchment paper.
- Peel and cut the pumpkin into 2-inch pieces and place them into the prepared baking tray, together with the garlic cloves.
- Season with salt and pepper, and lightly cover with olive oil, then spread into a single layer.
- Place the tray on the middle rack of the oven, and roast until pumpkin is fork-tender, about 30 minutes.
- While the pumpkin is cooking, prep the remaining veggies. Heat oil in a medium saucepan over medium heat. Add onion, carrots, celery and sauté until softens, about 6 minutes, stirring occasionally.
- Once the pumpkin is fork tender, add in the smoked paprika, roasted pumpkin, and garlic (pop it out from the skins). Pour in the broth and bring to the boil, then continue to cook for about 5 minutes.
- Take it off the heat, and puree with an immersion blender until smooth.
- Season with salt and pepper to taste and garnish with desired toppings. Enjoy!
Creamy Ham and Potato Soup: Serves 8
Ingredients:
- 1/3 cup unsalted butter (2 oz | 60 g)
- 1 onion finely chopped
- 1 cup large carrot peeled and diced
- 1/2 cup diced celery
- 3 cups peeled and diced potatoes
- 4 cloves garlic minced or finely chopped
- 1 1/2 cups cooked ham, diced
- 1/3 cup all-purpose flour
- 2 cups low sodium chicken broth
- 2 teaspoons chicken Bouillon
- 3 cups milk (whole milk or 2%)
- 1 pinch of salt, if needed
- Black pepper
Directions:
- Heat the butter in a pot over medium heat. Sauté the onion, carrots, celery until beginning to soften (about 5 minutes)
- Add the ham and potatoes, cook for 2 minutes, then add the garlic and sauté until fragrant.
- Mix the flour through and cook for 2 minutes.
- Stir in stock and bouillon, mixing all ingredients together. Increase heat and bring to a boil until potatoes are ‘just’ fork tender, about 12 minutes.
- Reduce heat to medium, add the milk and stir over the heat until thickened (about 5 minutes).
- Serve with fresh bread or garnish with parsley. Enjoy!
Enjoy these yummy soup recipes this fall season!
Omaha Home Pros Team
Better Homes and Gardens Real Estate
402-305-8631
