Soup Perfect For Fall & Winter

Soups are so warm and soothing that they are perfect for any season, but they are especially delicious during brisk fall days or chilly winter ones. Coming in such a wide variety, soups can match anyone’s taste buds perfectly. Included in this article are four different soup recipes: two perfect for fall and two perfect for the winter.


Curried Butternut Squash 


1 tablespoon canola oil

1 medium onion, chopped (about 2 cups)

2 cloves garlic, minced

1 butternut squash (weighing about 2 ½ pounds), peeled, seeded, and cut into 1-inch cubes

6 cups of low-sodium chicken or vegetable broth

1 tablespoon plus 2 teaspoons of curry powder

½ teaspoon salt

2 tablespoons honey


  1. Heat the oil in a six-quart stock-pot on medium heat
  2. Next add the onions and garlic, sautéing until soft, but not brown (this should take about seven minutes)
  3. Then add the butternut squash, broth, curry powder, and salt bringing to a boil
  4. Reduce heat and simmer for about 15 minutes or until the squash is tender
  5. Next remove from heat and stir in the honey and puree with an immersion blender
  6. Season with salt to taste

This soup takes 40 minutes: 15 minutes for preparation and 25 minutes for the cooking. The recipe yields 4 servings.


Spicy Pumpkin Soup with Bacon and Spicy Fried Chickpeas


¾ teaspoon smoked paprika

1 chopped yellow onion

¾ teaspoon chili powder

4 cloves garlic, minced

Cayenne pepper to taste

4 tablespoons butter

½ teaspoon turmeric

1/8 teaspoon salt

¼ teaspoon garlic powder

3 ½ cups of pumpkin puree

2 cups chicken stock

½ cup heavy cream


Feta cheese

A few slices of bacon

For The Chickpeas:

¼ teaspoon salt

A few tablespoons of butter or oil

15.5 can of chickpeas

½ teaspoon chili powder

¼ teaspoon garlic powder

1/8 teaspoon turmeric

2 teaspoons brown sugar

¼ teaspoon smoked paprika

Chickpeas Directions:

  1. Heat the oil or butter in a pan on medium heat
  2. Next you add the rest of the ingredients: chickpeas, garlic powder, salt, smoked paprika, turmeric, and brown sugar.
  3. You will need to cook until the chickpeas begin to brown.

Soup Directions:

  1. Cook the butter, garlic and onions for a few minutes (until softened) in a large pot on medium heat
  2. Next you need to add the smoked paprika, chili powder, turmeric, cayenne pepper, salt and garlic powder; mix
  3. Then you must add the pumpkin puree and chicken stock and continue cooking until cooked entirely through.
  4. Lastly, you need to add the cream.
  5. Serve the soup with the feta, crumbled bacon and the spicy chickpeas



Ravioli & Vegetable Soup


1 tablespoon extra-virgin olive oil

2 cups frozen bell pepper and onion mix, thawed and diced

1 28-ounce can crushed tomatoes

2 cloves garlic, minced

1 teaspoon dried basil

¼ teaspoon crushed red pepper

1 15-ounce can vegetable or chicken broth

2 cups diced zucchini

1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli

1 ½ cups hot water


  1. Heat oil in a large saucepan on medium heat
  2. Add pepper-onion mix, garlic, and crushed pepper cooking and stirring for about 1 minute
  3. Next, add the tomatoes, broth, water, and basil. Bring to a rolling boil on high heat
  4. Then add ravioli and cook for three minutes less than whatever the package says
  5. Add zucchini and return to a boil
  6. Cook the zucchini until it is tender (for about three minutes)


Broccoli-Cheese Chowder


1 tablespoon extra-virgin olive oil

2 stalks celery (diced)

1 large potato (peeled and diced)

2 cloves garlic (minced)

1 tablespoon all-purpose flour

½ teaspoon dry mustard

1 large onion (chopped)

1/8 teaspoon cayenne pepper

1 large carrot (diced)

2 14-ounce cans of vegetable or chicken broth

8 ounces broccoli crowns (cut into 1-inch pieces, stems and florets separated)

1 cup shredded reduced-fat Cheddar cheese

½ cup reduced-fat sour cream

1/8 teaspoon salt


  1. Heat the oil in a large saucepan on medium heat
  2. Then add the onions, carrot, and celery cooking while stirring often until the onion and celery softens (this takes about six minutes)
  3. Add potato and garlic, cooking and stirring for about two minutes
  4. Next, stir in flour, dry mustard, and cayenne; cooking and stirring often for about two minutes
  5. Add broth and broccoli stems bringing to a boil
  6. Cover and reduce heat to medium
  7. Then simmer while stirring occasionally (for about ten minutes)
  8. Stir in florets, simmer while covered and cook until broccoli is tender (another ten minutes)
  9. Next, move the two cups of chowder to a bowl and mash it up before returning it to the pan
  10. Then you will need to stir in the cheddar and sour cream on medium heat while stirring until the cheese is melted and the chowder is heated (takes about two minutes)


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