Fall is my favorite season. It is a time of brisk weather, geese flying over and the start of comfort foods. I found an article with the 25 Best Fall Soup recipes. They all look great but here are the two that I will be trying first. I read the Butternut Soup recipe and think that maybe a dash of nutmeg would help with the flavor. 25 Tasty Fall Soup Recipes - The Girl Who Ate Everything Roasted Butternut Squash and Bacon Soup Yield: 6 servings Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes By far the best butternut squash soup ever, with the help of those crisp bacon bits blended right into the soup! Ingredients: 1 butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks 1 onion, diced 1 red bell pepper, chopped 4 slices bacon, diced 2 tablespoons olive oil 2 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste For the soup 4 slices bacon, diced 1/2 teaspoon dried thyme 2 1/2 cups chicken stock, or more, to taste 1/4 cup crumbled goat cheese 2 tablespoons chopped chives Directions: Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.* Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender. Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached. Serve immediately, garnished with bacon, goat cheese and chives, if desired. Roasted Butternut Squash and Bacon Soup - Damn Delicious This recipe is something the kids will love. The youngest loves Lasagna but it takes forever to make so I think this soup will become a dish that we make often. Lasagna Soup Servings: 8 servings Ingredients 1 pound lean ground beef 1 cup diced onion 3 garlic cloves , minced 2 (14.5 ounce) cans diced tomatoes, undrained 1 (8 ounce) can tomato sauce 1/4 cup tomato paste 4 cups (32 ounces) low sodium beef broth 2 teaspoons Italian seasoning 6 uncooked lasagna noodles , broken into 1 1/2 inch pieces (about 6-8 ounces; see Note) Cheese Topping: 8 ounces (1 cup) BelGioioso ricotta cheese 1/2 cup grated Parmesan cheese 1/4 teaspoon salt Here is a link to the Best 25 Fall Soups. Some of the recipes take you to different sites but it is a great creative list of soups and I know the kids will love these. 25 Tasty Fall Soup Recipes - The Girl Who Ate Everything
I have always been a Clam Chowder fan boy, can't get enough of it, and with white wine or Jack Danials in it, makes for a really hardy meal! Combined with garlic cheese bread, and a nice thick slice of summer marionberry pie, heaven!!! I agree Moto, fall is the best time of year for good foods, and good times in the kitchen cooking all the goodness! Another fav. in my family is a hardy elk stew in the Dutch oven cooked on the wood stove, and fresh Russia black bread and whipped honey butter! Now I'm really hungry!
I don't know what I look forward to more, the smells of fall/winter cooking, or the eating! Wife's parents are going to be here for the holidays with us, and it's going to be insane with every one cooking all the traditional classics for the holidays! I can feel the waist line growing! Lol!!!
Ha! You don't get an invite cause you're a Southern boy now ... So @Ura-Ki we are available for dinner anytime.
