Best Golden Autumn Soup Recipes

Golden Autumn Soup image

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

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 image

Provided by Michelle Antonacci

Number Of Ingredients 13

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.