As soon as the temperature starts dropping and the leaves start changing colors all I want to do is make SOUP! Below are two great fall soup recipes to try right now, both which can be prepped in under 20 minutes. The first, is Martha Stewart’s Apple-Butternut Squash Soup. I keep coming back to this recipe year after year, it’s smooth and creamy without actually calling for any dairy. It has a bit of kick but all the spices can be adjusted, I leave out the cayenne pepper if I’m making it for my kids. The apples bring just the right tartness, and it freezes and reheats very well.
The second recipe is a new one for me, Mark Bittman’s Tuscan Farro Soup. It’s a hearty soup packed with veggies you probably already have hiding in your fridge and cabinet. I snuck in some sliced chicken sausage to add a little more protein but it probably didn’t even need it. I loved the combo of fresh basil and mounds of parmesan on top, it tasted even better the next day.
Martha Stewart’s Apple-Butternut Squash Soup:
1 tbs unsalted butter
1 medium onion, diced
1 butternut squash (about 2 lbs), peeled, seeded and chopped
4 apples, peeled, cored and chopped plus 2 apple finely diced and tossed with lemon juice (for garnish)
2 tsp coarse salt
1/2 tsp ground coriander
1 1/2 tsp ground cumin
1/4 tsp cayenne pepper
1/2 tsp ground ginger
2 cups homemade or store-bough chicken or vegetable stock
1/4 tsp freshly ground black pepper
2 1/2 cups water, plus more if needed
Optional Garnishes: 1 jalapeño chile, thinly sliced, sour cream or dollop of greek yogurt
Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
Puree in batches with a hand blender until smooth. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices, and sour cream or greek yogurt if desired.
Mark Bittman’s Tuscan Farro Soup:
2 tbs EVOO
1 large onion, sliced
2 celery stalks, trimmed and chopped
2 carrots, peeled and chopped
Salt and pepper
1 tbs minced garlic
1 cup farro, spelt or barley
1 cup dried white beans, soaked for several hours or overnight
2 cups chopped tomatoes (canned are fine; do not drain)
6 cups stock or water, more as necessary
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
Freshly grated Parmesan
Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.