3 Cozy Fall Soup Recipes

 
 

As the weather turns colder and colder, we find ourselves craving comfort food. There’s nothing better than curling up in a cozy sweater while indulging in some delicious fall recipes that warm your whole body. While some of us may be worried about what these indulgences will do to our waistline through the winter months, comfort food doesn’t have to mean eating unhealthy food!

Make healthy comfort food by cooking your own fall soups at home! There are many places to source local ingredients in Burlington this fall and winter season. The Burlington Winter Farmer’s Market runs on Saturdays, from November 12 to April 8, featuring over 50 vendors offering fresh, local produce to help make your soup delicious and healthy.

Skip frozen vegetables and ingredients and take a cozy fall Saturday to source fresh ingredients from your local Burlington Farmer’s Market to create these 3 cozy fall soup recipes for you and your roommates.

Roasted Butternut Squash and Bacon Soup

 What’s fall without a butternut squash recipe? This one should go to straight to the top of your list to make.

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
  • 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 F. Lightly oil a baking sheet. 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. 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.

Creamy (Low-Carb) Cauliflower Chowder

 Nothing says warmth like a creamy pot of chowder that you can dig into, especially when it’s low-carb!

INGREDIENTS:

  • 4 slices bacon, diced
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup 2% milk
  • 1 head cauliflower, roughly chopped
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 3-4 minutes.

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.

Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with bacon and parsley.

Potato, Sausage and Spinach Soup

 Heart and meaty, this soup is loaded with fiber and taste. Combining potato, sausage, and spinach, this soup will really fill you up.

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 pound spicy Italian sausage, casing removed
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 5 cups chicken broth
  • 1 bay leaf
  • 1 pound red potatoes, diced
  • 3 cups baby spinach
  • 1/4 cup heavy cream

DIRECTIONS:

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.

Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.

Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.

Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste. Serve immediately.

Embrace the flavours (and the chill) of autumn by adding these three cozy fall soups to your menu this season. After making them once, we guarantee they’ll move straight to the top of your recipe book! For more recipes and tips to make the most of your apartment this fall season, visit the CLV Group blog!