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Two Comfy, Cozy Fall Soup Recipes

Two Comfy, Cozy Fall Soup Recipes

It's fall y'all, well sort of. I live in South Carolina so we're never really sure what season it's going to be when we wake up in the morning. But we have had some cooler weather (on and off, at least) for the last few weeks so let's just call it fall. 

Pumpkin patches, the Coastal Carolina Fair, cozy sweaters, and SOUP. Man, I love soup. It's so comforting on a cool evening and it really hits the spot. It's versatile and generally pretty easy to make. I've got two soup recipes for you that I think you'll absolutely love!

Butternut Squash/Sweet Potato Soup

This whole30 compliant soup is hearty and delicious! 

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Ingredients:

  • 1 medium butternut squash, peeled and cubed (you can use two bags of pre-peeled, pre-cut butternut squash if you're lazy like me)
  • 1-2 medium sweet potatoes, peeled and cubed
  • 1 box of chicken broth (you may need more depending on the consistency you want)
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1 tsp black pepper
  • Optional toppings--bacon, sour cream, ghee, parsley, etc.

Instructions:

  1. Throw all ingredients into a stock pot. 
  2. Bring to a boil.
  3. Boil until the squash and sweet potatoes are fork tender. 
  4. Transfer ingredients to a blender and blend until smooth. You can also use an immersion blender if you have one.
  5. Pour into a bowl and top with your toppings of choice. I love to top it with melted ghee and black pepper. 
  6. ENJOY!

Tomato Soup

A rich and scrumptious soup that pairs beautifully with grilled cheese!

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Ingredients:

  • 2 28 oz. cans of peeled tomatoes (I used Cento Italian Style) 
  • 1/4 teaspoon sugar
  • 1 large onion, diced
  • 2 cloves garlic, diced
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 tablespoons of Italian Seasoning 
  • 1/2 cup heavy cream
  • Optional toppings--sour cream, basil, parsley, ghee

Instructions:

  1. Throw tomatoes, sugar, garlic, onion, chicken stock, bay leaf, and Italian Seasoning into a large stockpot.
  2. Bring to a boil.
  3. Reduce to a simmer, partially covered for 20-30 minutes.
  4. Add cream and allow to simmer for another 5 minutes.
  5. Remove the bay leaf, transfer to a blender (or use an immersion blender if you have one) and blend until smooth. 
  6. Top with toppings of choice and serve alongside something delicious! 
  7. ENJOY!

I hope these soups bring you comfort and joy during the fall and winter months! 

With love,

Emily

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