Fall has officially arrived here in the PNW and for many of us that means the air is cooler, mornings are crisper, and it’s getting darker earlier. For me the change in weather signals one of my favorite seasons. Soup season! The only problem is, Rod (my hubby), doesn’t think soup is food unless you can eat it with a fork. This week I wanted to share with you two of my favorite soup recipes. And, yes, one of them Rod will eat as well. I’ll let you decide which one he likes best 😀
Curry Coconut Squash Soup
Ingredients
- 3 cups butternut squash peeled and cut into smallish pieces
- 1/2 of a small onion-chopped
- 2 cloves of garlic -minced
- 1/2 inch to 1-inch piece of fresh ginger – peeled and chopped
- 1/2 tsp cinnamon
- 1 tablespoon of ghee or olive oil
- 1 can of coconut milk
- 1 cup vegetable broth or water
- 1 tablespoon curry powder
- salt and pepper to taste
In a medium stock pot heat ghee, onion, garlic and ginger over medium high heat for about 3 minutes. Add squash and cook 5 minutes more. Add coconut milk and broth, bring to a boil then simmer, covered on med-low heat for 15-20 minutes or until the squash is cooked. Blend with immersion blender or transfer to a high speed blender and blend in small batches. Enjoy!
Tortellini Soup
Ingredients
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1/2 of a small red onion-chopped
- 3 cloves of garlic -minced
- fresh basil – I use a lot
- 2 cups spinach
- 1 10 oz. package of tortellini
- parmesan cheese
- salt and pepper to taste
In a medium stock pot heat enough oil to sauté onion, garlic over medium high heat for about 3 minutes. Add fresh basil and cook until wilted. Add tomatoes salt and pepper. Then add the broth. Bring to a boil. Add tortellini and cook according to the package instructions. Remove from heat and add the spinach. Mix until wilted. Serve it up and top with fresh parmesan.
Have a favorite fall soup recipe? Please share it in the comments.
Be Well,
Kate