When the days grow shorter and colder and the nights are long, coming home to a hot bowl of delicious homemade soup is just what we all need. Since Thanksgiving is tomorrow (can you believe it?!), I thought now would be a great time to share two recipes for soups that are a breeze to make, freeze very well and that your guests (and you) will love. Side note: If you are one of those people (like myself) who still must show up to work the old-fashioned way (aka-in-person) these soups taste great reheated in a microwave as well, which is why during the fall and winter months I’m sure to pack some soup for lunch pretty much on a daily basis (It also helps keep me warm in my classroom which is basically a refrigerator until May-Ugh!). 

Some Tips:

• Make a double batch and freeze the extra in small glass containers. It’s so great to come home from work and not have to cook something. Simply re-heat and serve.
• Butternut squash is nearly impossible to cut. To make it a breeze, put some slits or holes in it with a knife or fork and heat it in the microwave for about 4 or 5 minutes before cutting the ends off and cutting it in half lengthwise. Just be mindful that the insides of the squash will be very hot! 
• Heavy cream usually comes in a container which holds more than I use in one recipe. Simply freeze the rest to use in your next cooking session.
• Start up a loaf of fresh bread before making the soup. If you time it right, you could have a warm slice of freshly baked bread along with your homemade soup. Heaven!

Butternut Squash Soup (Panera Dupe)

This butternut squash soup is a healthy dupe for Panera Bread’s autumn squash soup. It’s amazing! This fall alone I’ve cooked it at least four times. To me, it’s fall in a bowl.

Ingredients:

• 2 medium sized, organic butternut squashes
• 1 organic honey crisp apple
• ½ medium sized Vidalia (sweet onion) diced
• 3 Tablespoons olive oil
• 4 cups of vegetable broth
• ½ cup heavy cream
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• ¼ teaspoon cumin
• ½ teaspoon chili powder

Directions:

Part 1 – Roasting the Butternut Squash

• Make small slits or holes in the squash with a knife or fork and microwave each one for 4-5 minutes.
• Once they are cool enough to handle, cut off the ends of the squashes and then cut each one lengthwise down the middle.
• Place each half face up onto a lined baking sheet. Smear some olive oil on top of each half and sprinkle some cinnamon on them. 
• Bake at 425 degrees for 35-45 minutes until the tops look a bit caramelized.
• Remove the squash from the oven. Once it’s cool enough to handle, scoop the squash away from the skin with a spoon, chop it up and place the pieces in a large bowl.

Part 2 – Making the Soup

• Saute the onion in the olive oil in a large pot until the onion is translucent.
• Add the chopped apple to the onion and cook for an additional 2 minutes.
• Add the vegetable broth and chopped squash to the pot
• Stir in your seasoning
• Bring to a boil and then immediately lower to a simmer. Simmer for 20 minutes.
• Turn off the heat
• Add the heavy cream
• Use a hand blender to thoroughly blend the soup.
• If it’s too thick, add some BOILED water to the pot. Go slowly. This should should not be watery.
• Serve with some pumpkin seeds on top and some fresh bread (optional)

Chestnut-Pecan Bisque

(If you look forward to turkey stuffing, you will love this soup. It tastes just like it!)

Ingredients:

• ¼ cup of raw pecans (coarsely chopped or crushed in a mortar and pestle)
• 15 ounces of peeled chestnuts (not dry!). These are usually sold in sealed bags at the grocery store.
• 3 organic leeks (white parts only, sliced into ¼ inch rounds)
• 2 medium shallots (diced)
• 1 Tablespoon of butter and 1 Tablespoon of olive oil
• 3 cups of chicken broth
• 1 cup of water
• 1 cup of heavy cream
• ¼ teaspoon ground thyme
• ¼ teaspoon ground cardamom
• a pinch of nutmeg
• Salt and pepper to taste

Directions:

• In a deep, but not too large pot, saute the shallots and leeks until the shallots are translucent and the leeks are soft.
• Add in the broth and water, the chestnuts and pecans and bring to a boil. Immediately lower to a simmer and simmer for 20 minutes.
• Remove from heat.
• Add in seasoning and cream.
• Using a hand blender to thoroughly blend all of the ingredients.
• Serve with a freshly baked piece of bread (optional).

Both soups pair well with a sliced turkey sandwich on fresh bread with lettuce, cheese and honey mustard dressing (made by simply mixing 1 part honey to 3 parts mustard). Whether for dinner or for lunch, you are sure to enjoy your meal. Bon appetite!