Would you like to make new friends and connect with other older women just like you? Then join our closed Facebook group, The Ethel Circle, today. We think you'll love it!
As the crisp autumn air settles in, it's the perfect time to cozy up with a bowl of nourishing soup. These four recipes are a celebration of the fall harvest, brimming with seasonal vegetables, rich flavors and the comfort we crave as the days grow shorter. I keep my favorite Dutch oven on the stovetop and make a big pot of soup a couple of times a week during the cooler months. I freeze leftovers in silicone freezer trays for those days when I just need a single serving. Each soup is not only delicious but packed with nutrients to keep you feeling strong and vibrant all season long.
While these recipes are vegan, you may substitute cream, butter or regular cheese instead of cashew cream, coconut milk or vegan cheese.
Embrace the bounty of autumn with these tasty dishes that are as satisfying as they are wholesome.
Roasted Butternut Soup
This classic fall soup is a true celebration of the season.
1 large butternut squash (about 3 pounds)
1 medium onion, diced
2 apples cored, diced
2 cloves garlic, chopped
5 cups vegetable broth
1 cup coconut milk (optional)
1 teaspoon dried sage
½ teaspoon cinnamon
¼ teaspoon nutmeg
Salt-free seasoning, to taste
Fresh ground black pepper, to taste
Fresh sprigs of thyme
Pepitas, toasted
Preheat the oven to 375F. Cut the butternut in half, scoop out the seeds and place on a roasting pan flesh side down. Roast it in the oven for about 45 minutes or until soft. Remove the butternut from the oven and let it cool and then remove the skin. Sauté the onion and apples in a large soup pot for about 5 minutes or until softened. Add the chopped garlic, sage, cinnamon and nutmeg and cook for 2 minutes. Add the roasted butternut squash, veggie broth and coconut milk, and simmer together for about 30 minutes. Use an immersion blender directly in the pot to blend until smooth. Season to taste and serve in bowls with a garnish of fresh thyme and toasted pepitas.
Autumn Minestrone
This scrumptious soup is full of flavor and healthy ingredients. Serve with crusty sourdough bread for a delicious meal.
1 cup carrots, diced
1 cup onion, diced
1 cup celery, diced
3 cloves garlic, minced
3 tablespoons tomato paste
6 cups vegetable broth
2 ½ cups Yukon gold potatoes, ¾ inch diced
2 ½ cups butternut squash, ¾ inch diced
1 cup zucchini, sliced in half moons
1 cup green beans chopped into 1-inch pieces
1 14-oz can fire roasted tomatoes, diced
2 teaspoons fresh or 1 teaspoon dried rosemary, oregano and thyme
3 bay leaves
Salt-free seasoning and freshly ground pepper to taste
1 cup dry ditalini, orecchiette or small shell pasta
2 cups chopped kale, ribs and stems removed
1 14-ounce can of kidney beans
Vegan parmesan shredded (optional for garnish)
Fresh basil (optional for garnish)
Sauté the onions, carrots, and celery in an 8-quart stock pot for 5 minutes, stirring frequently. Add a splash of water to prevent sticking if needed. Add the tomato paste and garlic to the pot, and cook for 2 minutes. Add the potatoes, zucchini, butternut, green beans, oregano, thyme, rosemary, bay leaves, tomatoes and vegetable broth. Stir and bring to a boil. Lower the heat to a gentle simmer and partly cover with a lid. Simmer for 15 minutes. Add the pasta and beans and continue to cook until the pasta is al dente. Remove the pot from the stove and scoop out the bay leaves and stir in the baby spinach. Season to taste, ladle into bowls and top with vegan parmesan and fresh basil.
Creamy Tomato Basil
Use up the last of the farmer’s market tomatoes to make this quick and easy early fall soup. If fresh tomatoes are no longer available use 1 28-ounce can of tomatoes.
1 large onion, quartered
6 cloves garlic, peeled
4 pounds fresh tomatoes, quartered
1 cup raw cashews
2 cups hot water
3 tablespoons tomato paste
1 tablespoon miso or salt-free seasoning
¼ cup fresh basil, sprigs or chiffonade cut
Freshly ground pepper to taste
Soak the cashews in hot water in a blender jug for at least an hour. Heat the oven to 325°F and spread the onion, tomatoes and garlic cloves on a baking sheet. Roast for 45 minutes to an hour, checking to make sure the garlic and onions don’t burn. Add the tomatoes to the cashews and blend in batches. Add in the tomato paste along with the miso paste or salt-free seasoning and blend until smooth. Pour the blended soup into a large soup pot and warm through. Add extra water if the soup is too thick. Adjust the seasoning to your preference. Ladle the soup into bowls and top each bowl with fresh basil and serve.
Thai Pumpkin Soup
As the days get shorter, we love this chunky soup for supper on Sunday evenings. The spices in this soup add extra warmth to the season.
1 onion, chopped
½ red bell pepper, medium diced
3 cloves garlic, minced
½ teaspoon red pepper flakes
2 tablespoons Green Thai Curry Paste
2 tablespoons fresh ginger, minced
2 pounds pumpkin, peeled and cubed
1 14-ounce can of coconut milk
4 cups vegetable broth
1 cup frozen edamame, shelled
1 tablespoon date paste (optional to taste)
2 tablespoons tamari
2 big handfuls of baby spinach
2 tablespoons lime juice
Optional Toppings
½ cup cilantro, chopped
2 green onions, sliced on a diagonal
½ cup peanuts or cashew nuts, chopped
Add the onion to a pot and sauté for 2-3 minutes using a splash of water to prevent the onions from sticking to the pan. Add the bell pepper, garlic, Green Thai Curry Paste and ginger. Sauté for 2-3 minutes.
Add the pumpkin, coconut milk, vegetable broth, edamame, date paste and tamari and bring to a low simmer. Cover and let it simmer over medium heat for 8-10 minutes or until the pumpkin is cooked through. Add additional vegetable broth if the soup gets too thick Remove from the heat. Stir in the spinach until it has just wilted. Garnish with freshly chopped coriander, green onions and chopped nuts.
What's YOUR favorite soup to make when the weather turns cold? Let us know in the comments below.
