Susie’s Favorite Savory Fall Soups
Fall is the perfect time of year to enjoy a nice, warm bowl of soup. Put on a cozy sweater, light a fire, open a bottle of wine, warm some bread, and you are headed for a perfect evening. From in-season harvests like butternut squash and pumpkin to an unexpected savory pairing of broccoli and Stilton, here are three of my family’s favorite fall soups, including the first course our annual Thanksgiving feast.
Butternut Squash Soup with Browned Butter and Sage
Ingredients
3T Butter
1/8 tsp ground pepper
1½ cups chopped onions
1½ pounds peeled, seeded and cubed butternut squash (4½ cups)
1 quart chicken stock
1 tsp salt
2T uncooked rice
2T butter
¼ cup fresh sage leaves (about 40 leaves)
2T dry sherry
Additional salt and pepper to taste
Freshly grated Parmesan cheese
Instructions
Melt 1 tablespoon of butter over medium-low heat in a 4-quart pot. Add red pepper and onions; sauté until limp but not browned. Stir in butternut squash, chicken stock, salt and pepper. Melt 2 tablespoons of butter in small sauté pan over medium heat. Add sage leaves and cook stirring constantly until butter turns a deep amber color (do not burn). Remove sage leaves and set them aside. Add browned sage butter to vegetables and stock; bring to a boil, add rice. Reduce heat; cover and simmer 20-25 minutes until the rice is cooked. Add sherry and puree mixture until smooth. Add salt and pepper to taste. Finely chop the fried sage (leaving a few whole leaves for garnish). Stir chopped sage into pureed soup and sprinkle on top of individual portions. Serve soup with freshly grated Parmesan cheese.
Serves 4-5.
Curried Pumpkin-Cauliflower Soup
The Curried Pumpkin-Cauliflower Soup is always the first course at our Thanksgiving Dinner. It can be made ahead and refrigerated, covered, for up to three days.
Ingredients
2T unsalted butter
2 cups coarsely chopped cauliflower
1 large onion
2 to 3 tsp curry powder
4 cups vegetable stock
16-ounce can of solid packed pumpkin puree
1/3 cup of coarsely shopped cashews
1 tsp salt
Instructions
Melt butter in large, heavy saucepan over medium heat. Add cauliflower, sauté 5 minutes or until almost tender. Remove cauliflower with slotted spoon. Add onion and curry powder to saucepan; sauté 5 minutes or until almost tender. Add 2 cups vegetable broth. Bring to boil. Lower heat; cover and simmer for 15 minutes. Cool mixture slightly. Working in batches, place mixture in blender. Whirl until smooth puree, about 1 minute. Return broth mixture to saucepan. Add remaining 2 cups broth, pumpkin, salt, and reserved cauliflower to saucepan. Bring to a boil over medium-high heat. Lower heat; cover and simmer 10 minutes or until cauliflower is tender. Stir in cashews when ready to serve.
Serves 6.
Cream of Broccoli Stilton Soup
Serve as a first course to your chicken dish, or for lunch with crusty whole wheat bread.
Ingredients
8 ounces Stilton cheese
7T unsalted butter
12 ounces broccoli (1 bunch) trimmed, peeled, cut into 1” pieces (about 4 cups)
1/3 cup celery, diced
1 cup onions, finely chopped
¼ teaspoon white pepper
7 cups chicken broth
2½T all-purpose flour
1¼ cups heavy cream
Instructions
Trim Stilton of outer yellow-brown crust and use only the center. You should have 6 ounces. Crumble cheese and set aside. Melt 4 tablespoons of butter in a large, heavy saucepan or Dutch oven. Add broccoli, celery, onion, and white pepper. Partially cover and simmer just until tender, about 5 minutes.
Stir in broth, bring to boil. Lower heat, simmer covered for 30 to 35 minutes or until vegetables are very tender. Strain soup, reserving solids and liquids separately. Place solids, working in batches if necessary, with ½ cup reserved liquid in food processor. Whirl until very smooth puree. Whisk puree into remaining liquid in medium bowl. Set aside. Melt remaining butter in saucepan over moderate heat. Whisk in flour until well combined; cook, whisking constantly, until mixture is hazelnut brown, about 2 minutes, taking care not to scorch flour. Whisk in soup until blended. Bring to boil. Lower heat and simmer, whisking occasionally, for about 15 minutes. Combine heavy cream and Stilton cheese in food processor. Whirl until mixture is smooth. Whisk cheese mixture into soup until well blended. Gently heat through; do not boil.
Serves 12.
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