Soup recipes for fall

Soup does not always have to contain meat but if it has too, either cook meat of choice separately or add it into the soup and boil until soup meat it cooked. This is a generic recipe for soup. Feel tree to substitute ingredients. This is the base for cooking practically most soups.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1 small butternut squash, peeled and diced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary leaves, chopped
• 6 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, and celery to the pot and cook, stirring occasionally, until the vegetables are tender, about 8-10 minutes.
3. Add the butternut squash, thyme, and rosemary to the pot and stir to combine. Cook for 2-3 minutes, until the squash is slightly softened.
4. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to low and simmer for 20-25 minutes, until the squash is tender.
5. Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth, being careful not to fill the blender more than halfway to prevent it from overflowing.
6. Stir in the heavy cream and season the soup with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh thyme or rosemary leaves, if desired.