Golden Autumn Soup Recipes

PRETTY AUTUMN SOUP

Steps:

• Place the squash, sweet potato and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-16 minutes or until tender. Cool slightly. Transfer to a food processor; add juice concentrate. Cover and process until smooth. , Transfer to a large saucepan; stir in the milk, salt and pepper. Cook and stir over low heat until heated through (do not boil). Top each serving with 1-1/2 teaspoons sour cream, 1 teaspoon chives and 1/2 teaspoon sesame seeds.

GOLDEN AUTUMN SOUP (LOW FAT)

Steps:

• In a large pot, combine broth, cauliflower, carrots, and onions. Bring to a boil.
• Reduce heat and simmer 7 to 10 minutes, until vegetables are tender.
• Puree in a blender or food processor. Return to pan.
• Add milk and heat thoroughly, but do not boil.
• Stir in nutmeg and pepper.

QUICK GOLDEN SQUASH SOUP

Steps:

• In a large saucepan, saute leeks in butter until tender. Stir in the squash, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 10-15 minutes . Cool slightly. , In a blender, cover and process squash mixture in small batches until smooth; return all to the pan. Bring to a boil. Reduce heat to low. Add cheese; stir until soup is heated through and cheese is melted. Garnish with sour cream and onion.

GOLDEN AUTUMN SOUP

Steps:

• 1. In a large heavy pot, melt butter; add onion and leeks and cook until soft but not brown.
• 2. Add potato, carrots and squash; cook and stir 2 or 3 minutes.
• 3. Add stock; cover and simmer about 20 minutes or until vegetables are tender.
• 4. Puree in food processor or blender until very smooth; return to saucepan.
• 5. (Can be made ahead and frozen to this point).
• 6. Stir in cream to desired consistency.
• 7. Add wine if desired; heat slowly until very hot (do not boil).
• 8. Taste and season with salt and pepper.
• 9. Serve garnished with a sprinkle of chives and a little grated carrot.

AUTUMN SOUP

Steps:

• Combine all ingredients in a large kettle.
• Cook until vegetables and the barley are tender.
• Option:can be placed in a slow cooker on low for 8-9 hours if wished.
• .

AUTUMN VEGETABLE SOUP WITH CHEESY TOASTS

Steps:

• Put the vegetables into a large saucepan with the garlic, rosemary, stock and sugar. Season well, stir, bring to a simmer and cover. Cook gently for 15 minutes or until the vegetables are just tender.
• Preheat the grill to high. Whizz the tomatoes in a food processor or blender until smooth, then tip into the vegetables with the chickpeas and parsley. Gently heat through, stirring now and then.
• For the toasts: rub both sides of the bread with the garlic. Grill on one side until golden, turn the bread over, cover with edam and grill until it's bubbling. Serve at once with the piping hot soup.