Fall is right around the corner and I am so excited! If you didn’t already know I am in love with the cooler months. I love anything and everything that has to do with fall, including the warm soups! Soups are my favorite thing to make in the fall and winter months because they don’t require much effort and they are perfect for chilly days. My favorite soups to make are vegetable soups because you can throw in any seasonal veggies from the garden!
The vegetable soup I made the other day was centered around Fall. This was mostly because a friend of mine gave me some butternut squash, and the first thing that came to mind to use them in was soup! My friends and family really enjoyed this soup even though we are still having summer weather! This soup can 100% be altered to what you like but here is what I used…
- Chicken Broth
- Can of diced garlic roasted tomatoes
- chopped carrots
- 1 large vidalia onion
- 2 small butternut squash
To start off I cut both of my butternut squash into half, scooped out the seeds, and put olive oil, salt and pepper on them. I wanted to slightly roasted them before I put them in my soup. You don’t want to roast them until they are so soft they will fall apart in your soup, but soft enough to scoop out of the skin and dice. While my squash was roasting, I took 8 slices of bacon and fried them in the bottom of a large pot. Once they were done, I took the bacon out and put it to the side on some paper towels and left the grease in the bottom. Next, I chopped up my onion and fried it in the bacon grease on low to medium heat. Once the onion is almost done frying, I added chopped carrots and celery. I cooked them until they were soft. Next, I added my can of tomatoes and chicken broth, and seasoned the soup with red pepper flakes, pepper, salt, and garlic to taste. I took the bacon and cut it up and threw in back into the soup. While my soup simmered with the lid on the pot I checked on my squash by poking it with a fork. When it’s just starting to get soft take it out to cool. When it’s cool scoop the insides and dice them into small chunks and set aside. Next, back to the soup, wash and cut up two to three large handfuls of kale, they will shrink when cooked. Add the kale to the soup and continue to let the soup simmer. Last, add the chunks of butternut squash into the soup and simmer until ready to be served. I served my soup with some lightly buttered and baked french bread!
This soup can be altered to be used in any season with any veggies you have on hand and that is one reason I love it. I can definitely see myself making this time and time again once the weather cools down! If you guys have any favorite fall soup recipes definitely share those with me!