Best 2 Golden Autumn Soup Recipes

"Golden autumn soup" is a comforting and hearty soup that is perfect for a fall day. It is made with a variety of vegetables, including butternut squash, sweet potatoes, and carrots, and is often served with crusty bread or crackers. The soup gets its name from its beautiful golden color, which comes from the vegetables and the addition of spices like turmeric and paprika. It is a delicious and easy soup to make, and it is a great way to use up leftover vegetables. It can be served as a main course or as a side dish, and it is sure to be a hit with everyone who tries it.

Check out the recipes below so you can choose the best recipe for yourself!

GOLDEN AUTUMN SOUP

Golden Autumn Soup image

Here's a great way to use the freshest produce harvested in fall. It's a hot and hearty soup that I like to make for everyday dinners and special-occasion suppers.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

Ingredients

5 medium parsnips, peeled and chopped
5 medium carrots, sliced
2 medium onions, chopped
1 medium sweet potato, peeled and chopped
1 medium turnip, peeled and chopped
2 celery ribs, sliced
2 bay leaves
3 cans (14-1/2 ounces each) chicken broth
2 cups half-and-half cream or evaporated skim milk
1 teaspoon dried tarragon
1/4 teaspoon pepper

Steps:

In a soup kettle or Dutch oven, combine the first eight ingredients; simmer for 30 minutes or until vegetables are tender. Remove bay leaves. Let cool for 20 minutes. Puree in small batches in a blender; return to kettle. Add cream, tarragon and pepper; heat through.

Nutrition Facts : Calories 0g saturated fat (0 sugars, Fat 0 fiber). Diabetic Exchanges, Cholesterol 1 vegetable.

GOLDEN AUTUMN SOUP

Golden Autumn Soup image

I just adopted this recipe. I will make it soon and post my results. :)

Provided by Michelle Antonacci

Categories Cream Soups

Number Of Ingredients 13

Ingredients

1/4 c butter
1 large onion, chopped
2 leeks, white part only, finely chopped
1 large potato, peeled and diced
1 c carrots, thinly sliced
2 c butternut squash, diced in 1/2" cubes
3 c chicken stock
2 c light cream
2 oz white wine, dry (optional)
pinch salt
pinch pepper
1/4 c chives, fresh/chopped
carrot, shredded

Steps:

1. In a large heavy pot, melt butter; add onion and leeks and cook until soft but not brown.
2. Add potato, carrots and squash; cook and stir 2 or 3 minutes.
3. Add stock; cover and simmer about 20 minutes or until vegetables are tender.
4. Puree in food processor or blender until very smooth; return to saucepan.
5. (Can be made ahead and frozen to this point).
6. Stir in cream to desired consistency.
7. Add wine if desired; heat slowly until very hot (do not boil).
8. Taste and season with salt and pepper.
9. Serve garnished with a sprinkle of chives and a little grated carrot.

Tips:

Use fresh, seasonal vegetables. This will ensure that your soup is packed with flavor and nutrients.
Don't be afraid to experiment with different vegetables. There are many different types of vegetables that can be used in autumn soup, so feel free to mix and match until you find a combination that you love.
Roast your vegetables before adding them to the soup. This will caramelize the vegetables and add a delicious depth of flavor.
Use a good quality broth. The broth is the base of your soup, so it's important to use a good quality one. Look for a broth that is low in sodium and made with real ingredients.
Season your soup to taste. Add salt, pepper, and other seasonings to taste until you're happy with the flavor.
Serve your soup with a variety of toppings. Some popular toppings for autumn soup include crusty bread, grated cheese, and chopped parsley.

Conclusion:

Autumn is a great time to enjoy a warm and hearty bowl of soup. With so many different vegetables in season, there are endless possibilities for creating delicious and nutritious soups. So next time you're looking for a comforting meal, give one of these autumn soup recipes a try. You won't be disappointed!