Friday, October 18, 2019

Join our email blast

Fall medley soup

Posted October 01, 2019 in Recipes

Fall time to me feels like vanilla candles burning, windows open, acoustic guitars in the background and a fall soup simmering on the stovetop. YUM! This soup creation came to me when my sister-in-law gave me some fresh butternut squash from her garden. This soup is my favorite when chunky, but, like all recipes, make it what you like best. If you like soups with more broth, add it. If you like soups with a little more spice, add more cayenne or even crushed red pepper flakes. Like all my recipes, I tested this out on some friends that were over watching football. There was a unanimous thumbs up, so I decided to share it with my friends at Iowa Living Magazines! Enjoy!

Fall medley soup

Serves 6-8

1 tablespoon olive oil

8 strips bacon, chopped into bits

Large yellow onion, diced

5 ears sweet corn, cut from the cob

4 cloves garlic, minced

5 cups chicken broth/stock

2 russet potatoes, peeled and cut into small cubes

1 1/4 teaspoon sea salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

1/2 teaspoon dried parsley

1/4 teaspoon dried thyme

1 teaspoon cayenne pepper

1 tomato diced

1 large butternut squash, cut into small cubes

1 ½ cups half and half

Instructions

Set a large Dutch oven or stock pot over medium heat. Add olive oil to the pot and cook bacon bits until crisp. Once bacon is crisp, remove bacon and set aside, leaving bacon drippings in pot.

Add onion to pot and sauté for 10 minutes until tender, then add garlic, potatoes, tomato and squash. Stir until combined. Once stirred, add 1 cup of the broth to the pot so the veggies don’t stick to the bottom. Cover pot with lid and let veggies steam and cook for 20-25 minutes while stirring occasionally. Make sure veggies are tender and cooked through before moving on to next step.

Once veggies are tender, add corn and all spices, salt and pepper. Stir until all ingredients are combined. Stir in the remainder of the chicken broth (4 cups left) and cover for another 10 minutes, stirring occasionally. After 10 minutes, add in half and half, stir again and cover for another 10 minutes.

Soup should be done at this point but is best if you cook low and slow for longer. Ensure all veggies are tender and cooked through before serving.

Serve hot with garnish of parsley or basil. ♦





Post a Comment

Your email address will not be published. Required fields are marked *

*

Join our Iowa Living E-Mail Blast today!

Join our Iowa Living E-Mail Blast today!

Click the button below and enter your email address to receive a preview of new content for each Iowa Living magazine in one convenient, weekly email. You may unsubscribe at any time.

Join our email blast