Fall Soup Recipes
Five cozy soups for cool evenings: butternut squash, potato leek, chicken noodle, tomato basil and beef barley. Each recipe has a Kantan Swap for whatever you have on hand.
Roasted Butternut Squash Soup
Roasted butternut squash soup that tastes deep and sweet instead of flat: the squash roasts first, then simmers with onion and garlic and blends smooth.
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Potato leek soup with a mellow, buttery flavor: leeks cooked slowly in butter, simmered with Yukon Gold potatoes and blended until creamy.
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Chicken noodle soup you can make in one pot in under an hour: tender shredded chicken, soft vegetables, egg noodles and a broth brightened with lemon.
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Tomato basil soup from pantry staples: canned whole tomatoes, onion, garlic and basil simmered and blended with a little cream. Made for dunking grilled cheese.
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Beef barley soup with tender chuck, plenty of vegetables and chewy pearl barley in a rich, savory broth. A one-pot dinner for cold evenings.
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