soup season

Healthy Butternut Squash Soup with simple ingredients, in one pot and in 30 minutes. The creamy goodness and warm spices are so comforting on a chilly fall or winter day.

Healthy Butternut Squash Soup

lbs butternut squash

onion (coarsely chopped)

coconut milk (full fat)

vegetable broth (low sodium)

tbsp oil (for frying)

curry powder

tsp thyme (dried)

tsp ginger (dried)

salt

black pepper (to taste)

Preheat large heavy bottom pot or dutch oven on medium heat and add oil. Add onion and cook for 4 minutes, stirring occasionally.

Add curry powder, thyme, ginger and cook for 30 seconds, stirring frequently.

Add butternut squash, coconut milk, stock, salt and pepper.

Bring to a boil, reduce heat to low-medium, cover and cook for 15 minutes until squash has softened.

Using an immersion blender, puree soup until smooth and silky.

Serve hot with whole grain toast, a bit of plain yogurt and maybe pumpkin seeds.

Instant Pot Butternut Squash Soup is a quick and easy way to get a delicious creamy soup loaded with fall flavours in under 30 minutes! Vegan, gluten-free, and dairy-free, this wholesome soup will keep you warm all winter.

Instant Pot Butternut Squash Soup {Quick and Easy!}

In Instant Pot, add butternut squash, onion, coconut milk, broth, curry powder, thyme, ginger, salt and pepper.

Close the lid, set pressure vent to Sealing and press Pressure Cooking on High or Manual for 10 minutes.

After display beeps and says OFF, soup is ready. Do Quick Release by turning pressure valve to Venting position.

Open the lid and puree butternut squash soup with an immersion blender.

Serve hot with whole grain toast and pumpkin seeds. So creamy!

This Broccoli Cheese Soup is easy, creamy, and a perfect cozy classic. A silky-smooth soup base, little bites of just-right broccoli and carrots, and some sharp creamy cheddar cheese to finish it off.

Basic + Awesome Broccoli Cheese Soup

butter, divided

onion,

garlic,

broccoli stems, chopped (optional)

all-purpose flour

milk

half and half

broth

broccoli florets,

carrot,

salt (more

black pepper

paprika

Sauté garlic and onion

In a large soup pot or Dutch oven, melt 1 tablespoon butter over medium heat. Add the onion, garlic, and broccoli stems; sauté until soft and fragrant, about 5 minutes.

Broccoli Cheese Soup Step 1

Build your roux

Add remaining 4 tablespoons butter to the soup pot. When butter is melted, add flour to the pot. Cook over medium heat for about 2-3 minutes, until flour is thickened. Slowly pour in the milk and half and half, whisking constantly. (It will start thick but eventually it will thin out and resemble a creamy soup base.) Continue to thin it out, gradually whisking in the broth. Simmer for 10 minutes or so, whisking occasionally to reincorporate the skin that may form.

Broccoli Cheese Soup Step 2

Add broccoli

When the soup base is thickened nicely, stir in the broccoli, carrots, and spices. Simmer for 10 minutes or so, until the broccoli bits are bright green and fork-tender.

Broccoli Cheese Soup Step 3

Add cheese

Transfer the pot off of heat and allow to cool slightly for a few minutes. Stir in most of the cheese until melted. Serve in bowls with a little extra cheese + a hunk of crusty bread for dunking &#8211; and yes, it&#8217;s okay to cry tears of cozy joy! This is a happy moment!

Transfer the pot off of heat and allow to cool slightly for a few minutes. Stir in most of the cheese until melted. Serve in bowls with a little extra cheese + a hunk of crusty bread for dunking - and yes, it's okay to cry tears of cozy joy! This is a happy moment!

Broccoli Cheese Soup Step 4

This has always been my favorite soup and this was such an easy copycat! We dropped from 110 to a high of 70 degrees in the desert today 😳 so that called for sweats and soup for this desert rat! Delish!

I just couldn't help but take a moment to compliment you &amp; your writing style: it's so much fun to read what you write before the actual recipe &amp; how you describe things makes me smile if not chuckle out loud. Usually I thank the Lord for who invented the "jump to recipe" button before pressing it, but I don't feel the compulsion to do that with your blogs. Thanks for sharing your fun personality through your food &amp; writing...keep it up! Definitely looking forward to trying this creamy, cheesy delight! Come on Fall!

Perfect timing to post this recipe for Colorado's first snow day!! Had all the ingredients on hand (all whole milk version) to whip this up after work. Comforting and delicious. This will turn into another "go-to" like so many of your recipes!

I made this yesterday. I only had frozen broccoli and gruyere cheese. Still so very delicious.

So so sooooo good. The whole family - including my 4yo and 18mo loves it!  Your recipes are consistently winners!

I never comment on recipes, but had to for this one. After watching you make this on Instastories yesterday,  I developed a serious broccoli cheddar craving. It's 10 AM, and now I'm trying to use my patience to wait until lunch time to eat a full bowl. I've been stealing spoonfuls for the past 30 minutes. It's so so so so so so good! Thank you for this recipe!!

Okay we made this the very day you posted it and HOLY MOLY comfort food at its finest on a rainy MN fall day.  My five year old declared it his favorite food ever and please cook it every day for the rest of his life, thank you very much 🤣  We doubled it for our family of five, added extra broccoli and carrots, and used all half and half.

There are no words to describe how delicious this soup was! I made it exactly according to the recipe and there wasn’t a drop left after my husband got a hold of it.

I made this tonight. Minimal prep, excellent flavor. Will be making again this fall and winter!

Love this recipe, made it tonight for supper &amp; the family loved it!  Perfect comfort food for a chilly night.

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Yummy. I just finished to prepare the soup. In less than 5 minutes the pot was empty. 3 children nourished and mother happy. Thank you for a simple but tasty recipe.

This is just so delicious. Fall food at it's best :)

Outstanding soup! Perfect for a freak snowy early September snow storm! Thank you

Made the soup for dinner.  It’s a winner!  Simple, creamy, and super tasty!

https://content.jwplatform.com/videos/EWLyQYSD.mp4

This Instant Pot potato soup is super rich, creamy, and comforting, made quick and easy in the Instant Pot. It&#039;s loaded with bacon and cheese for a filling soup that the whole family will love, just like ours does!

Instant Pot Potato Soup

bacon (diced, uncooked)

onion

garlic (peeled, minced)

chicken stock

Yukon gold potatoes (diced)

heavy cream (or half-and-half, divided)

cornstarch

cheddar cheese

sour cream

bacon

shredded cheese

green onions

Set Instant Pot to Sauté mode. When pot is hot, add diced bacon and cook until crisp. Transfer cooked bacon to plate and set aside. Remove all but ¼ cup bacon grease from Instant Pot.

Add onion to reserved ¼ cup bacon grease and sauté until onion is translucent, approximately 5 minutes. Stir in garlic and cook another 1 to 2 minutes.

Add diced potatoes and chicken stock to pot. Stir to mix, then secure lid on Instant Pot with vent in Sealing position. Set to Manual High Pressure for 8 minutes.

While potatoes cook, add ¼ cup heavy cream and 3 tablespoons cornstarch to small bowl and whisk until smooth.

After 8-minute cook time is up, carefully Quick Release pressure from pot and remove lid. Set Instant Pot back to Sauté mode.

Using potato masher, mash potatoes to desired consistency. Pour in cornstarch slurry and remaining heavy cream, along with salt and pepper. Stir frequently and simmer until potato mixture has thickened, approximately 5 minutes.

Once soup thickens, stir in shredded cheese, sour cream, and crisp bacon. Ladle soup into bowls and serve warm with desired toppings.

This rich, creamy noodle soup is full of incredible flavors and tender Cajun-blackened chicken.

Creamy Cajun Chicken Pasta Soup

butter

garlic (minced)

cajun seasoning (divided)

chicken stock chicken stock + 1 cup water)

tomatoes (undrained)

heavy cream (at

ditalini (or other small pasta, dry)

chicken breasts

neutral oil

salt and pepper (to taste)

onions

Heat butter in large dutch oven over medium-high heat. When butter is melted, add onions and garlic. Sauté approximately 5 minutes or until aromatics are tender and fragrant, then stir in 1 tablespoon cajun seasoning.

Remove pot from heat and stir in broth, diced tomatoes, and heavy cream. Return pot to heat and bring mixture to boil, then reduce heat to medium and let liquids come to rapid simmer.

Pour dry pasta into dutch oven and stir well. Cook 10 minutes, stirring regularly and making sure to scrape bottom of pot to prevent sticking or burning.

While pasta cooks, sprinkle remaining 1 tablespoon cajun seasoning over chicken, covering all sides.

Heat small skillet over medium heat. Once pan is hot, pour in 1 tablespoon neutral oil and rotate pan to cover surface with oil.

Add seasoned chicken to skillet. Cook 3 to 5 minutes, then flip chicken and cook on other side another 3 to 5 minutes. Transfer chicken to cutting board and let cool to touch, then chop chicken into bite-sized pieces.

Reduce heat under dutch oven to low. Remove pot from heat and stir in grated parmesan until well combined. Return pot to low heat and stir in chicken pieces, then let soup simmer 2 to 3 minutes.

Taste soup and add salt and pepper to taste. Portion soup into serving bowls. Garnish with sliced onions if desired and serve warm.

Enjoy an extra cozy and extra delicious meal with this White Bean Kale Sausage Soup. Made with a selection of veggies and Italian sausage, it supplies incredible nutrients and a great dose of protein!

White Bean Kale Sausage Soup

olive oil

lb mild Italian sausage

yellow onion, diced

celery,

carrots, diced

white beans, divided, drained and rinsed

tsp pepper

chicken broth

lemon

tbsp fresh chopped rosemary

parsley

kale, de-stemmed and chopped small

parmesan

In a large dutch oven or saucepan, heat oil over medium-high heat. Add sausage and cook throughout, breaking down into small pieces. Remove from stove with slotted spoon and set aside.

Cook onions, celery, and carrots in the leftover sausage oil for about 4-5 minutes or until veggies have begun to soften. Then add garlic and cook for another minute.

Add two cans of white beans to the pot, along with salt and pepper. Mix up and then add chicken broth and lemon juice.

Let boil for 10 minutes over medium heat. Turn off heat.

Either using an immersion blender or high powered blender, blend soup. You may need to do this in batches but it is also okay to leave some chunks! I like mine a little chunky.

Pour soup back into dutch oven, turn on medium-low heat.

Add the sausage back in, and then add in the third can of beans, rosemary, parsley, and kale. Stir and let cook for 10 more minutes.

So so good!! I’ve made the recipe before exactly and it was delicious and followed this recipe again tonight with some minor tweaks based on what I had in my pantry and it was STILL delicious! Erin’s recipes don’t miss!

So good! I used chicken sausage and baby kale. Delicious - makes a ton and is great for lunch or dinner!

One of my favorites!! So healthy but cozy. I use my immersion blender and it makes it so quick and easy.

Perfect hearty soup that’s healthy! I swapped grounds turkey and bone broth for some extra protein and it worked perfectly

A perfect copycat for McAlister&#039;s famous chicken tortilla soup - creamy, a little spicy, and perfect with a giant sweet tea.

McAlister’s Chicken Tortilla Soup

chili powder

cumin

chicken broth (divided)

heavy cream (at room temperature)

Mexican-style cheese blend (at room temperature)

chicken condensed soup

rotisserie chicken

green chiles (undrained)

cilantro

white wine vinegar

chopped green onions

white corn tortilla chips

Heat medium stockpot over medium heat. When stockpot is hot, add butter to pot. Heat butter, swirling pot occasionally to distribute butter evenly around bottom of pot, until butter is melted.

Add minced onion and minced garlic to pot with melted butter. Sauté until onion and garlic have softened, approximately 5 minutes.

Once onion and garlic are soft, add chili powder, paprika, cumin, crushed tomatoes, and 3 ½ cups chicken broth to stockpot. Stir to incorporate ingredients. Let mixture simmer while preparing cornstarch slurry.

Add cornstarch and remaining ½ cup chicken broth to small mixing bowl. Whisk until fully incorporated, then pour slurry mixture into stockpot. Stir to incorporate.

Increase heat under stockpot to medium-high. Bring mixture to boil, then reduce heat to medium-low and simmer 5 to 10 minutes, or until broth is slightly thickened.

Move stockpot to cool stovetop burner. Let mixture cool slightly, then add heavy cream and shredded cheese. Stir until heavy cream is incorporated and shredded cheese has melted.

Once cheese has melted, return stockpot to heat. Add cream of chicken soup, shredded chicken, green chiles, chopped cilantro, white wine vinegar, and salt. Stir until ingredients are fully incorporated, then let mixture simmer 10 minutes.

After 10 minutes, ladle soup into serving bowls. Top with chopped green onions and serve warm with tortilla chips if desired.

This is so much better than McCalisters soup! Delicious and easy! I used rotisserie chicken and rotel instead of the crushed toms and green chilies. This will be added to our rotation for sure!

This Chicken Tortilla Soup is the best! It taste just like McAlister’s! Will definitely make it again!

So good! I am obsessed with the this soup from McAlister's but just recently moved to an area with no McAlister's nearby. This tastes just like real thing and was so easy to make. I didn't have cornstarch on hand so I just used 1/2 cup of flour instead and it turned out so creamy.

Really delicious.  I needed to double the recipe and it wasnt quite as thick when doing that.  I wonder how well it will freeze?

Golden Garlic Soup

garlic

potato (cubed)

Olive oil

tbsp butter

Salt (pepper)

turmeric

white wine

water (+ extra bullion if you like)

bay leaf

bread (cubed)

Cheese (gouda, parmesan, white cheddar, or anything else that melts!)

In a large pot, add olive oil and butter and let melt over medium heat. Add chopped onion and caramelize slightly for about 5 minutes. Or longer if you have time!

Add the chopped potato and sliced garlic. Season with salt, pepper, and turmeric.

Stir and let sautée for about 5 minutes. Deglaze with white wine and add your stock + water.

Bring to a bubble, add in a bay leaf, then reduce to low and let simmer (partially covered) for about 20 minutes.

Cube up your bread, hit with olive oil and salt and toast in the oven at 400 degrees for about 10 min (or until golden).

Ladle soup into oven-safe bowls, top with croutons, grated cheese and under the broiler for a few minutes until cheese is melted and it’s a bit golden on top. Garnish with herbs.

Amazing soup! I don’t eat chicken so I swapped out for a veggie broth. I had mine with parmesan tonight. I’m excited to make this again and try different cheese options.

not going to lie it tastes VERY strongly of wine. i’ve been cooking it for probably an hour and it still has a very bitter taste. also it didn’t specify how much oil to use so i just kinda eyeballed it and i would be lying if i said it wasn’t kind of gross

Added a little white pepper for some extra heat and it's amazing. So happy I came across this recipe, will be making again.

I made this tonight, absolutely delicious and honestly not that hard to make at all. I know the recipe calls for any kind of stock, i made it with chicken stock and i believe it would probably be better with vegetable stock, the chicken with all the other flavours is so extremely rich that its hard to enjoy a full bowl, despite how tasty it is.

This recipe came at the right time given that both me and my boyfriend are fighting a cold. I personally added less wine because I am very cautious when it comes to acidity. But my God, one of the best soups I have ever tried and it definitely was the right thing for the cold as well.

I’m typically a soup hater but I’ve had a cold for the last couple days and when this popped up in my feed I felt like I might as well try it. This is literally the best soup I’ve ever had. Everything works so well together and it made me feel a little better when I was eating it. I would definitely recommend this to anyone.

the smell was amazing (for a garlic lover haha) and it's quite tasty! thanks for the recipe

Top 12 soup season recipes from across the web

The most viewed soup season recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Healthy Butternut Squash Soup

Instant Pot Butternut Squash Soup {...

Basic + Awesome Broccoli Cheese Sou...

Instant Pot Potato Soup

Creamy Cajun Chicken Pasta Soup

White Bean Kale Sausage Soup

White Bean Kale Sausage Soup

White Bean Kale Sausage Soup

White Bean Kale Sausage Soup

White Bean Kale Sausage Soup

McAlister’s Chicken Tortilla Soup

Golden Garlic Soup

Top 12 soup season recipes from across the web

The most viewed soup season recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Butternut Squash Soup

Instant Pot Butternut Squash Soup {...

Basic + Awesome Broccoli Cheese Sou...

Instant Pot Potato Soup

Creamy Cajun Chicken Pasta Soup

White Bean Kale Sausage Soup

White Bean Kale Sausage Soup

White Bean Kale Sausage Soup

White Bean Kale Sausage Soup

White Bean Kale Sausage Soup

McAlister’s Chicken Tortilla Soup

Golden Garlic Soup

The most viewed soup season recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine