A Rustic Fall Soup Recipe You’ll Love
It's this time of year when I just want to stock my pantry and refrigerator shelves, bury myself deep in the kitchen, and make ALL the fall soups and stews. Abundant farmers' markets make it easy to use the best fresh and local ingredients. And a slow week at home is conducive to all the recipe testing I could hope for.
First up in my fall menu cravings: a rustic autumn soup using a medley of seasonal fruit and vegetables, currently available in my kitchen: onions, apples, pears, rutabaga, butternut squash (from our garden) and sweet potato. This soup doesn't need much more than these ingredients. With each bite, a new flavor comes through--it's rustic, simple and satisfying.
If you follow the quantities listed below, you will have a rather large pot of soup, which is best, because you can freeze and reheat if you have leftovers.
What You'll Need:
- 2 sticks butter
- 2 cups onion, peeled and chopped
- 2 cups Empire apple, peeled, cored and chopped
- 2 cups red Anjou pear, peeled, cored and chopped
- 2 cups rutabaga, peeled and chopped
- 2 cups butternut squash, peeled and chopped
- 2 cups sweet potato, peeled and chopped
- 2 quarts chicken stock
- 1⁄2 cup half and half (or heavy cream) to taste
- salt and cayenne pepper to taste
Step 1: Peel and chop all fruits and vegetables.
Tip: Make all pieces roughly the same size to ensure they cook at the same rate.
Step 2: Melt butter in a large saucepan, then add onion and all the chopped veggies and fruit. Cook until onion is translucent.
Step 3: Add chicken stock and simmer until vegetables are soft.
Step 4: Remove from heat and blend until smooth with an emersion blender.
Step 5: Season with salt and cayenne pepper to taste.
Step 6: Serve in bowls and garnish with sprinkle of cayenne pepper & drizzle of 1⁄2 and 1⁄2 (or heavy cream).
Tip: Extra tasty if served with warm crusty, buttery bread.
Concept, Styling, Recipe and Photography by Rebecca Gallop, A Daily Something