fall soup

This rich and flavorful butternut squash soup is thick and creamy with a roasted, nutty flavor. The perfect soul-warming dish for those cool autumn and winter days.

Instant Pot Butternut Squash Soup

butternut squash

onion

unsalted butter

yellow onion

garlic (minced)

paprika

cinnamon

ginger

nutmeg

cayenne pepper

butternut squash (the remaining squash)

yellow onion (the remaining onion)

Granny Smith apples (cored, peeled, and diced)

salt

coconut water

coconut milk

maple syrup

Turn the Instant Pot on 'Sauté' and using the 'Adjust' button, adjust the pot to 'Normal' and allow it to warm up for a few minutes or until the pot reads 'Hot'.

Add the four tablespoons of butter and allow it to melt. Sauté the butter, continually stirring and scraping the bottom of the liner with a spoon or spatula until the butter begins to brown evenly, about 2-3 minutes.

As soon as the butter is a light golden brown color, add 3 cups of the butternut squash and 1 cup of the onions to the pot and stir them into the butter so that they are fully coated and then allow them to sit undisturbed for 4-5 minutes so that they will begin to brown and caramelize on the bottom. Toss the squash and onion around and then let them cook for another few minutes and then toss again. Repeat until the squash and onion have begun to brown and caramelize on all sides, approximately 12-14 minutes in total. Take care not to allow them to burn.

Add the garlic and spices and continue sautéing for an additional 2-3 minutes tossing periodically until the spices begin to release their aroma.

Turn off the 'Sauté' feature and add the remaining butternut squash, onion and apples and toss everything together. Then add the salt and coconut water and mix everything together well, scraping and deglazing the bottom of the liner as you mix.

Close the Instant Pot and set the pressure release valve to 'Sealing' and then set the pot to cook at 'High Pressure' for 30 minutes using the 'Soup' function. Once the cooking time has completed, allow for a 10 minute NPR (natural pressure release).

Once the 10 minute NPR has completed, release any remaining pressure and open the pot. Using an immersion blender, puree all of the ingredients in the pot.

Add the coconut milk and maple syrup and blend into the soup.

Serve and enjoy!

https://embed.mediavine.com/videos/o5mccgo5uqj5tkrp2xzw

Making Butternut Squash Soup in the Instant Pot will give you a deliciously warm and soothing bowl of soup perfect for cool fall and winter days.

This classic pumpkin soup is thick and loaded with the flavors of fall. This quick and easy recipe is perfect for warming you up on those cold fall and winter days.

Instant Pot Pumpkin Soup

unsalted vegetable stock

dark brown sugar

pumpkin puree (29 ounce)

heavy whipping cream

Turn on the Instant Pot to 'Sauté' and using the 'Adjust' button, adjust the sauté heat level to 'Normal' and allow it to heat up for a few minutes so that the panel reads 'Hot' before adding the butter.

Add the butter to the pot and, using a spoon or spatula, move it around the bottom of the hot liner to help it melt more quickly.

Once the butter has melted and started to get hot, add the onion and cook, stirring occasionally until it becomes soft and translucent, 4 to 5 minutes. Do not allow the onions to brown. Add the garlic, stir into the onions and continue to sauté for another 1 to 2 minutes.

Add the cinnamon, nutmeg, and ginger to the pot and mix them into the onions. Allow the spices to cook in the onions until they start to release their aroma, approximately 1 minute.

Turn off the 'Sauté' function and add the vegetable stock, brown sugar, and salt then mix everything together well.

Add the pumpkin puree, just spooning it into the center of the pot. Do not mix it into the stock.

Close the pot and set the pressure release valve to 'Sealing'. Select the 'Soup' function and set the cook time to 10 minutes. Once the 10 minute cook time has completed, perform a 5 minute NPR (natural pressure release). As soon as all of the pressure has been released, open the Instant Pot. Turn off the Instant Pot and allow the soup to cool for a few minutes.

Using an immersion blender, puree all of the ingredients and then mix in the heavy whipping cream.

https://embed.mediavine.com/videos/g6uhlx1ao4ho6gm9u0ps

This pumpkin soup is thick, creamy and perfectly seasoned with fall spices. And making it in the Instant Pot is so fast and easy.

This hearty and filling soup is amazing on it's own, but it's the garnish that really takes the flavor over the top.

Italian White Bean Soup With Fried Sage

extra virgin olive oil,

onion, diced small

carrots,

fennel bulb, white parts only, diced small

celery stalks, diced small

garlic,

white beans

vegetable broth,

Kosher salt

black pepper

olive oil

Italian White Bean Soup with Fried Sage

This Kicked Up Creamy Clam Chowder is hearty, satisfying, and extremely comforting! It's rich and creamy without being too heavy, and it will completely warm you right up with its delicious smoky notes on cold days! 

Kicked Up Creamy Clam Chowder

Yellow Onion – diced

Celery

TSP Black Pepper

TSP Kosher salt, more or less to taste

TSP Dried Thyme

TSP Crushed Red Pepper Flakes, more or less to taste

TSP ground Cayenne powder, more or less to taste

TSP Smoked Paprika (Hot)

TBLS Unsalted Butter

TBLS All Purpose Flour

Chicken Broth

& ½ cups Whole Milk (plus 2 TBLS

Cooking/Single Cream (20% fat)

Bay Leaves

– 1 & ¼ TBLS Tabasco Original Red Pepper Sauce

(heaping) TSP Bacon Hot Sauce

cheese

Combine all the spices in a small bowl and set aside. Cover with cling wrap or a small plate to prevent the spices from being blown everywhere.

Chop the garlic, onion, celery, carrots, potatoes, spring onion, and bacon. Set aside.

Measure out the chicken broth, cooking cream, and whole milk in measuring cups.

Set a strainer over a medium sized bowl and drain the minced clam cans. Reserve the juice and set both aside.

Prep:

Place a large stockpot or Dutch oven (cocotte) on your stove and set to medium-high heat. Let it heat up for a minute or so until hot, then add the bacon strips. Sauté for 2-3 minutes until brown and crispy but not burnt. Use a slotted spoon to remove the bacon to a plate lined with a paper towel to drain once they are almost done. Set aside for the garnish.

Add two tablespoons of unsalted butter to the pot with the bacon grease and let it heat up and melt. Once melted, add the onions and sauté for 2-3 minutes or until translucent. Then add the carrots and celery and continue sautéing until tender.

Season with the spices in the spice bowl you made earlier, and stir everything to combine until the spices are evenly distributed.

Add the all purpose flour and bay leaves. Continue stirring and cooking to form a roux until flecks of white from the flour aren&#8217;t visible. Make sure the flour has properly integrated with the vegetables.

Gradually pour in the clam juice, chicken stock, cooking cream, and whole milk while continuing to stir. Let simmer for a minute or two.

Add the Tabasco, Bacon Hot Sauce, and potatoes and stir. Scrape the bottom of the pot to make sure nothing is sticking to it, then set the stove to medium heat and cover the pot with the lid.

Let the soup come to a boil and simmer for 20-25 minutes, uncovering the pot and stirring periodically every 8-10 minutes.

During the last 12-15 minutes of simmering, add the clams and 2 TBLS milk (or more as required if the soup is too thick). Cover and let simmer.

Remove the lid and stir the soup. Check to ensure the potatoes are tender and have cooked through by stabbing a piece with a knife or fork. If they have softened, switch off the stove and remove the pot from the heat. (If the potatoes need to cook a little longer, let the soup simmer uncovered for 5 minutes longer while stirring occasionally.)*

To Serve/Garnish

Ladle out the soup in bowls and garnish with the chopped spring onion, bacon strips, and about a tablespoon of cheddar jack cheese for each bowl. Enjoy with your favorite type of crusty bread! And do add more Tabasco and black pepper on top of the soup if your heart wishes so (mine TOTALLY does! 😉)

For the Kicked Up Creamy Clam Chowder:

This is by far the BEST clam chowder recipe I have ever made.  I ate the entire thing over two days, myself.  

It is so delightfully tasty and jam-packed with flavor.

I'm making it again tonight!

Thanks you so much!!!

Like a thickened-up broccoli soup topped with salted pretzel rolls - delicious!

Creamy Broccoli Cheddar Casserole with Garlic Butter Pretzels

water

instant yeast

salted butter, melted

all-purpose flour

baking soda

egg, beaten

butter

pretzel salt (for sprinkling) (any large grain salt will work)

yellow onion, chopped

garlic, chopped

cayenne, more or less to taste

thyme leaves

broth

broccoli florets, chopped

kosher salt

milk

cheddar cheese

1. Combine the flour and instant yeast in the bowl of a stand mixer. Add the water and butter. Mix on medium speed until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough is too wet, add additional flour, 1 tablespoon at a time. Cover the bowl and place in a warm spot 15-20 minutes.2. Meanwhile, make the casserole. Preheat the oven to 425° F. 3. Heat the olive oil, butter, and onion in a large, oven-safe skillet with sides. Cook until fragrant, about 5 minutes. Whisk in the flour, garlic, paprika, and cayenne and cook until golden, 2 minutes. Gradually whisk in the broth until smooth. Add the broccoli and a large pinch each of salt and pepper. Bring to a simmer, reduce the heat to medium and cook, uncovered, until the broccoli is tender, about 10 minutes.4. Stir in the milk and 2 cups of cheese until melted and creamy. Let cook 5-10 minutes, until slightly thickened. Remove from the heat. If needed transfer the mix to a casserole dish. 5. Bring a large pot of water to a boil.6. Remove the pretzel dough from the bowl and place on a floured surface. Divide the dough into 8 equal balls. Add the baking soda to the boiling water. Boil the pretzels, 4 at a time, for 30 seconds. Remove with a large slotted spoon, then place on top of the broccoli. Brush each roll with a beaten egg, sprinkle with salt. Bake until the broccoli is bubbling and the pretzels are golden, 25 minutes. 7. Brush the rolls with melted butter. Top with fresh thyme and enjoy!

Warming up today with this pumpkin beer broccoli cheddar soup.

Pumpkin Beer Broccoli Cheddar Soup

extra virgin olive oil

sweet onion, diced

carrot, diced

pumpkin beer

cheddar

bay leaves

broccoli florets

thyme

1. Heat the olive oil and butter in a large pot over medium heat. When the oil shimmers, add the onion and carrot and cook until fragrant, about 10 minutes. Whisk in the flour and cook until golden, about 2 minutes, then gradually whisk in the milk until smooth. Add the broth, beer, broccoli, bay leaves, nutmeg, cayenne, and a large pinch each of salt and pepper. Bring to a simmer, reduce the heat to medium and cook, uncovered, until the broccoli is tender, about 20 minutes.&nbsp;2. Remove the soup from the stove. Remove the bay leaves and puree in batches in a blender or use an immersion blender.&nbsp;3. Return the soup to the stove and set over low heat. Stir in the cheese until melted and creamy. Add the thyme and cook another 2-3 minutes. Taste and adjust seasonings as desired. Laddle into bowls and top with a little extra cheddar and fresh thyme. Enjoy!

Roasted tomato and red pepper soup is sweet, creamy, and perfect for dunking grilled cheese sandwiches into. It's the ultimate fall soup.

Healing Roasted Tomato and Red Pepper Soup

tomatoes

garlic, peeled, left whole

avocado oil

red bell peppers

red pepper flakes

red wine vinegar

optional: 1/4 to 1/2 teaspoon smoked paprika

heavy cream (see notes)

basil leaves

croutons – click here

salted butter

bread

cheddar cheese (or any cheese you prefer)

Prepare

Preheat your oven to 400 degrees Fahrenheit. Line an extra large rimmed baking sheet (or, two large baking sheets) with foil &#8211; if worried about sticking. Remove any stems from larger tomatoes, and cut the larger tomatoes into wedges. Leave any small grape or cherry tomatoes whole. You can use all of the same tomatoes, if you prefer. Add the tomatoes to the baking sheet. Along with the cut up onion. Use most of the 1 1/2 tablespoons of avocado oil, and 1/2 teaspoon of salt to toss the tomatoes, and the onion together until they&#8217;re well coated in the oil and salt. Spread them out in an even layer.

Make a foil packet for the garlic

This method allows the garlic to get roasted within 20 minutes, verses roasting an entire bulb of garlic for 40 minutes, to an hour. Place the peeled, and whole garlic cloves on a small piece of foil. Add about 1/4 teaspoon of the avocado oil, and a healthy pinch of kosher salt. Toss to combine. Seal the foil packet up by folding the edges in on each other, the packet should be tightly sealed, and the garlic cloves should be in a single layer. Make room for the foil packet on the baking sheet by moving a few tomatoes over.

Roast

Roast the tomatoes, garlic, and onion for 20 to 25 minutes, or until the tomatoes, have shriveled up a little, released their juices, and the onion is tender. The garlic cloves should be slightly browned, and fork tender.

Roast the peppers

  I have included 2 methods of roasting your peppers. Gas flame method – While the tomatoes are roasting in the oven, roast your bell peppers over the flame of a gas burner I place the pepper directly on grate of the gas burner, the open flame is touching much of the pepper. Use tongs to rotate the pepper until all sides are mostly charred. This will take about 8 to 10 minutes – don’t leave them unattended. I like to use one burner per pepper. Broiler method – Alternately, once the tomatoes are done cooking, you can preheat your broiler and place the peppers on a baking sheet, and place them directly under the broiler for about 10 minutes, rotating the peppers every 2 to 3 minutes to ensure even charring.

Allow the red peppers to steam

 Once the peppers are nice and charred place them in a medium sized mixing bowl. Cover tightly with a lid, or plastic wrap, and set aside for 10 to 15 minutes. This allows the heat from the peppers to create steam, and allows the skin to lift off of the peppers easier.

Peel the red peppers

Once the red peppers have cooled enough to handle use a paper towel to help you peel most of the charred skin off the peppers, leaving some behind, because it adds flavor. Roughly cut up the flesh of the peppers, discarding the seeds and stems.

Blend

To a high speed blender add the tomatoes, onion, roasted garlic, and any tomato juices. Also add the roasted red peppers &#8211; you may need to blend a little, then add more tomatoes once there is room. Carefully blend the tomatoes and red peppers until smooth. Taste and add the optional red wine vinegar if you need a little more acidity, the olive oil, red pepper flakes &#8211; for heat, smoked paprika for a little smokiness, and 1 1/2 teaspoons kosher salt &#8211; blend until smooth. Taste and adjust the flavors as needed. NOTE: if you&#8217;re using a blender that isn&#8217;t safe with blending hot liquids, then be sure to blend carefully. You might want to allow the ingredients to cool for 10 minutes before blending.

Finish

Transfer the soup to a medium sauce pot to slowly heat the soup up. At this time add in the heavy cream, if using, or chicken broth/veggie broth if you wish to thin out the soup a little more.  Taste and adjust any flavors as needed.

Serve the soup

Once the soup is heated through you can serve the soup immediately, as is. Or, you can top it with croutons, or fresh basil, if desired. Or, make a grilled cheese sandwich to go with it (see directions below).

To make the optional grilled cheese

Heat a small skillet over medium heat (I love using a cast iron skillet for this). While the pan is heating, butter both slices of bread, on one side. Once the pan is hot, add one slice of the buttered bread to the pan &#8211; carefully place the slices of cheese on the bread &#8211; then place the other piece of bread, buttered side up on top of the cheese. Cover with a lid and cook on one side for 3 to 4 minutes, or until the bottom of the sandwich looks toasted, and the cheese starts to melt. Flip the sandwich, reduce the heat to low (if needed), cover and cook another 2 to 3 minutes, or until the bottom of the sandwich is toasted and the cheese if fully melted. Repeat, if making more than one sandwich. I often like to use two separate pans to cook 2 sandwiches at the same time for a faster process, and to ensure that both sandwiches remain hot. Slice the sandwich in half.

Serve immediately

Serve the grilled cheese sandwich immediately along with the hot tomato soup. The sandwich is great for dipping &#8211; yum.

Storing leftover soup

Allow the soup to cool completely and transfer the soup to an air tight container. Store the soup in the fridge for up to 1 week. Re-heat gently on the stove top, or in the microwave.

This was AMAZING! The first soup recipe that i've made that actually came out incredibly tasty. Thank you so much.

Oh my delicilious!!  Just made this and I WILL be making it again.  So easy, fairly quick, and absolutely scrumptious!  The red wine vinegar does give it just enough tang and I agree about leaving some of the char on the peppers.  Everything blends well and compliments the other ingredients.

Thanks for the recipe Emily it was so good and really  easy to make.

I LOVE this soup! It is a fantastic, easy recipe with lots of flavor! I normally would not like tomato soup, but having it homemade and this way, yum! Tonight I am making again for the second time!

This soup was so good! It was my first time making soup and it was so easy and amazing! I put it through a sieve after blending to ensure it was smooth and added a little bit of chopped fresh basil right at the end and WOW! My only problem with the recipe was that it didn't make more - if I knew how good it was going to be, I would have doubled the batch!

I have made one similar in the past but it had heavy cream and Gouda cheese in it, do you think these additions to your recipe would work if I want a creamy soup and like this cheese flavor .?

Thank you for such a wonderful, delicious and very easy to make soup. Have made this a few times and it's a family favourite.

This recipe is just wonderful!  I ended up needing to thin the soup a little bit and also decided to add a dash of cream.  The flavors though---amazing!  Will definitely make this again.  Instead of measuring the tomatoes, I used a box of freshly grown tomatoes I bought at Costco and three red peppers.  Served it with some garlic/parmesan squaw bread toasts cut into thirds so we could use them to dip into the soup.  Awesome!

Amazing! Follow the recipe and you'll get something amazing. I add more red pepper, but that's me. And if you're eyeballing it- use more red pepper than tomatoes.

Excellent ! Have tried others that were okay, but this was awesome, thank so much for sharing😊

So easy and delicious!  The only thing I added was Italian seasoning spice when I roasted the tomatoes, garlic, and onion, and a little maple syrup.  I'm going through a week of detox beginning today and looked for some detox soups to make.  When I was little my mom always gave me tomato soup (the canned kind) when I was sick so I thought this would be a beautiful soup to have for my detox.  I love that it's dairy free.

Love this soup. Have made it several times. Curious to know if you’ve ever just sliced the red peppers and roasted them on the same sheet as the tomatoes and onions. Asking because I’m super short on time this time around and thinking about trying this shortcut.  I’ll let you know how it goes!

Garden Vegetable Quinoa Soup is a low calorie, high fiber, flavor packed meal perfect for your weekend meal prep.

Garden Vegetable Quinoa Soup

olive oil (0.11)

garlic (0.32)

carrots (0.32)

celery

kidney beans (0.69)

15 ounces. can fire roasted diced tomatoes (1.35)

basil (0.05)

oregano (0.10)

tsp smoked paprika (0.05)

black pepper (0.05)

quinoa, uncooked (1.97)

vegetable broth* (0.54)

water (0.00)

lb. frozen spinach (0.40)

Mince the garlic and dice the onion. Add the olive oil, garlic, and onion to a large pot and sauté over medium-low heat until the onions are soft and transparent.

While the garlic and onion are cooking, wash and peel the carrots, then slice into 1/4-inch thick rounds. Wash the celery and slice into 1/4-inch pieces. Add the carrots and celery to the pot and continue to sauté until they just begin to soften (about 5 minutes).

While the carrots and celery are cooking, rinse the quinoa well with cool running water in a wire mesh sieve. Drain and rinse the kidney beans. Add the quinoa, kidney beans, diced tomatoes (with juices), basil, oregano, smoked paprika, and some freshly cracked pepper (about 20 cranks of a pepper mill) to the pot.

Add the vegetable broth and water to the pot, place a lid on top, and turn the heat up to medium-high. Allow the pot to come to a boil, then turn the heat down to low and let simmer for 25 minutes (make sure it's simmering the entire time, turning the heat up just slightly if it stops).

After simmering for 25 minutes the quinoa should be slightly translucent and tender. If not, let simmer a few minutes longer. Stir in 1/4 lb. of frozen spinach until heated through. Taste the soup and add salt or adjust the seasonings if necessary. Serve hot.

Top 16 fall soup recipes from across the web

The most viewed fall soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Butternut Squash Soup

Instant Pot Pumpkin Soup

Italian White Bean Soup With Fried ...

Kicked Up Creamy Clam Chowder

Creamy Broccoli Cheddar Casserole w...

Pumpkin Beer Broccoli Cheddar Soup

Healing Roasted Tomato and Red Pepp...

Garden Vegetable Quinoa Soup

Easy Pumpkin Soup

Butternut Squash Soup

20 Thanksgiving Soup Recipes

Chipotle, Sweet Potato & Pumpki...

Spicy Roast Pumpkin Soup

Slow Cooker Creamy White Bean Noodl...

Creamy Butternut Squash and Wild Ri...

Creamy Pierogi Chicken Soup with Ro...

Top 16 fall soup recipes from across the web

The most viewed fall soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Butternut Squash Soup

Instant Pot Pumpkin Soup

Italian White Bean Soup With Fried ...

Kicked Up Creamy Clam Chowder

Creamy Broccoli Cheddar Casserole w...

Pumpkin Beer Broccoli Cheddar Soup

Healing Roasted Tomato and Red Pepp...

Garden Vegetable Quinoa Soup

Easy Pumpkin Soup

Butternut Squash Soup

20 Thanksgiving Soup Recipes

Chipotle, Sweet Potato &amp; Pumpki...

Spicy Roast Pumpkin Soup

Slow Cooker Creamy White Bean Noodl...

Creamy Butternut Squash and Wild Ri...

Creamy Pierogi Chicken Soup with Ro...

The most viewed fall soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Chipotle, Sweet Potato & Pumpki...