I love it when the heat of summer breaks and the colder temperature start to arrive. There is a lot of reasons why I love this time of year, not least of which is because it means it is once again time for hearty, filling soups.
Today, I’m going to keep this post very simple and just share with you my 3 favourite autumn soup recipes. No preamble, no discussion, here’s the recipes, enjoy!
Ingredients
- 10 lbs Onions thinly sliced
- 1-2 tbsp Olive Oil
- 1/2 bottle Red Wine
- 1 1/2 L Beef Stock
- 2 tbsp Fresh Thyme Leaves
- Salt & Pepper To taste
- 2 cups Croutons
- 1 cup Gruyere Cheese, Grated
Instructions
- Heat a heavy-bottomed pot over medium-low heat.
- Add in the olive oil and half the onions.
- Cook until the onions soften and start to caramelize.
- Add in half of the onions that are left and cook until they soften and start to caramelize.
- Repeat this process with the remaining onions.
- Turn the heat down to low and cook the onions, stirring occasionally until they are a deep brown colour and smell sweet. This will take about 4 1/2 – 5 hours though you only have to stir once in a while.
- Turn the heat back up to medium and add in the red wine.
- Cook for about 10 minutes or until half the wine has evaporated.
- Add in the beef stock, thyme, and some salt and pepper and bring to a boil.
- Simmer for 10 minutes.
- Taste the soup and adjust seasoning.
- To serve the soup, scoop it into oven-safe bowls, garnish it with croutons topped with the gruyere cheese and cook under the broiler until the cheese melts.
Tried this recipe?Let us know how it was!
Ingredients
- 1 Butternut Squash, Diced about 8 cups
- 5 sprigs Thyme
- 1-2 tbsp Olive Oil
- 2 medium Onions, Peeled and Sliced
- 2 cloves Garlic, Sliced
- 1/2 cup Maple Syrup
- 1 tsp Fresh Thyme Leaves
- 2 L Water
- Salt & Pepper To Taste
- 1 tbsp butter
Instructions
- Toss the squash with the thyme sprigs, 1/2 the olive oil, and a pinch of salt and pepper.
- Spread the squash out in an even layer on a parchment-lined baking sheet.
- Roast the squash on 400°F for 40 minutes, flipping the squash after 20 minutes.
- Heat a large pot over medium heat.
- Add in the remaining oil, and the butter along with the onion.
- Cook the onions for 6 minutes then add in the garlic, cooking for another 2 minutes.
- Add the maple syrup into the pot and cook for 1 minute.
- Remove the thyme sprigs from the roasted squash and discard.
- Add the squash into the pot along with enough water to cover it by 1 inch.
- Bring to a boil.
- Add in the thyme leaves, and season with salt and pepper.
- Simmer the soup for 10 minutes, taste and adjust seasoning as needed.
- Purée the soup using a stick blender.
- Serve with a drizzle of cream, cracked pepper, and thyme leaves.
Tried this recipe?Let us know how it was!
Ingredients
- 2 cups Diced Ham
- 2 cup Diced Onion
- 1 cup Diced Carrot
- 1 cup Diced Celery
- 2 tsp Fresh Thyme Leaves
- 1 tsp Cayenne Pepper or to taste
- 2 cloves Garlic, Chopped
- 1 cup Dried Split Peas
- Salt & Pepper To taste
- 2 L Chicken Stock or Water
- 1-2 tbsp Olive Oil
Instructions
- Heat a large pot over medium heat.
- Add the olive oil along with the onion, carrot, and celery and cook for about 10 minutes.
- Add the ham and garlic into the mixture and cook for another 5 minutes.
- Add in the cayenne and thyme along with the split peas cooking for 3 minutes.
- Finally, add in the stock or water.
- Bring the mixture to a boil, reduce the heat and simmer for 20-30 minutes or until the peas are tender.
- Season to taste with salt and pepper and serve with buttered bread.
Tried this recipe?Let us know how it was!
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