Our top 5 Autumn soups

14 November 2024 |Recipes

Autumn is a magical season, where the colourful leaves and crisp air invite us to cozy up with comforting dishes. And what could be better than a steaming hot bowl of soup to warm our bodies and souls? 

We’ve gone ahead and selected the top 5 autumn soups to concoct easily at home! Each recipe makes about six servings, perfect for feeding the family or enjoying throughout the week. So, let’s get cooking!

 

1 – Butternut Squash Soup with Curry

Ingredients (6 servings):

• 1 butternut squash, seeded and cubed
• 2 l (5 cups) vegetable or chicken broth
• 2 yellow onions, chopped
• 2 cloves garlic, minced
• 30 ml (2 tablespoons) curry powder
• 30 ml (2 tablespoons) olive oil
• 5 ml (1 teaspoon) ground nutmeg
• 2 bay leaves
• 15% cooking cream
• Salt and pepper to taste

Preparation:

1. In a large saucepan over medium heat, sauté the onions in oil for about 10 minutes or until they are translucent. Then add the garlic, curry powder and nutmeg, stirring constantly.
2. Add the bay leaves, vegetable/chicken broth and the squash, and bring to a boil. Simmer for 25 minutes over medium heat or until the squash is tender. Remove the bay leaves.
3. In a blender or food processor, puree the mixture until smooth. Season with salt, pepper, and adjust the seasoning as needed. Mix well.
4. Serve in bowls and garnish with a drizzle of cooking cream, to taste.

*Store for 4 to 5 days in the refrigerator in an airtight container. Can be frozen.

 

2 – Cream of Mushroom Soup

Ingredients (6 servings):

• 450 g (1 lb) sliced white mushrooms
• 15 g (1/2 oz) dried mushrooms of your choice
• 1 l (4 cups) chicken broth
• 60 ml (1/4 cup) white wine
• 1 chopped onion
• 1 clove garlic, minced
• 55 g (1/4 cup) butter
• 15 ml (1 tablespoon) all-purpose flour
• 30 ml (2 tablespoons) olive oil
• 30 ml (2 tablespoons) chopped parsley
• 15% cooking cream
• Salt and pepper to taste

Preparation:

1. In a large saucepan over medium heat, sauté the onion and garlic in oil. Add sliced mushrooms and cook, stirring until they are golden brown. Sprinkle with flour and stir for 1 minute. Deglaze with white wine and reduce until all liquid has evaporated.
2. Pour in the broth and season with salt. Bring to a boil and simmer for 20 minutes, stirring occasionally.
3. In a blender or food processor, puree the mixture until smooth. Season with pepper and adjust the seasoning as needed.
4. Thinly slice the dried mushrooms. Serve in bowls and garnish with a drizzle of heavy cream, parsley and mushrooms to taste.

*Store for 1 week in the refrigerator in an airtight container. If kept frozen, blend the soup again after thawing to restore its smooth texture.

 

3 – Traditional Chicken Vegetable Soup

Ingredients (6 servings):

• 1 small whole chicken, gutted, or 1 kg chicken wings or thighs
• 1 onion, cut into wedges
• 3 cloves garlic, minced
• 2 carrots, peeled and cut into large chunks
• 2 stalks celery, cut into large chunks
• 4 sprigs fresh parsley
• 1 sprig fresh thyme
• 1 bay leaf
• Salt and pepper to taste

Preparation:

1. In a large pot of water, add all the ingredients and bring to a boil. Then reduce to medium heat and simmer for 2 hours.
2. Use a strainer or slotted spoon to skim the broth, especially at the beginning of cooking. This will allow you to remove the fat that forms on the surface.
3. Remove from heat and let rest for 30 minutes. Season with salt, pepper, and adjust the seasoning as needed. Strain the broth through a fine-mesh sieve or cheesecloth without pressing on the solids. Remove the chicken carcass, if used.
4. Serve in bowls and enjoy!

*Store for 5 days in the refrigerator in an airtight container. Remove excess fat before freezing.

 

4 – French Onion Soup Gratinée

Ingredients (6 servings):

• 8 yellow onions, peeled and sliced into strips
• 55 g (1/4 cup) butter
• 150 ml (2/3 cup) red wine
• 1 l (4 cups) chicken or vegetable broth
• 1 l (4 cups) beef broth
• 15 ml (1 tablespoon) pale roasted flour
• A pinch of ground nutmeg
• 250 g (9 oz) grated Gruyère or Cheddar cheese
• Grilled white or brown bread baguette slices, as desired
• Salt and pepper to taste

Preparation:

Soup

1. In a large saucepan over medium heat, cook the onions in butter until caramelized, stirring constantly and scraping the bottom of the pan. Deglaze with wine and reduce until all liquid has evaporated.
2. Pour in the chicken/vegetable and beef broths, toasted flour and nutmeg. Mix well.
3. Bring to a boil and simmer over high medium heat for 30 minutes or until the soup has reduced by half, approximately 1.25 litres (5 cups). Season with salt and pepper.

Gratin

1. Place the rack in the centre of the oven and set to broil. Place 6 bowls on a baking sheet.
2. Divide the soup among the bowls and add about 41 g (1.4 oz) of cheese to each bowl. Grill the bread slices at the same time.
3. Cook in the oven for 5 minutes or until the cheese is melted and golden brown, then serve!

*Store for 4 days in the refrigerator in an airtight container. Can be frozen.

 

5 – Thai Shrimp and Coconut Milk Soup

Ingredients (6 servings):

• 200 g (7 oz) raw shrimp, peeled and deveined, without tails
• 2 bok choy, cut in half
• 4 cloves garlic, minced
• 4 green onions, diagonally sliced
• 1 red bell pepper, diced
• 3 cans of 398 ml (14 oz each) coconut milk
• 750 ml (3 cups) chicken broth
• 45 ml (3 tablespoons) vegetable oil
• 30 ml (2 tablespoons) fresh ginger, minced
• 15 ml (1 tablespoon) tomato paste
• 15 ml (1 tablespoon) curry powder
• 20 ml (4 teaspoons) Nuoc-mâm sauce (fish sauce)
• Lime wedges

Preparation:

1. In a pot of water, blanch the bok choy and bring to a boil. Drain and rinse with cold water, then set aside.
2. In a large saucepan over medium heat, sauté the ginger, curry paste, tomato paste and garlic in oil, stirring constantly. Add the broth, coconut milk and Nuoc-mâm sauce. Simmer over low heat until serving time.
3. In a non-stick skillet over high heat, cook the shrimp in oil for two minutes or until they are cooked through. Season with salt and pepper.
4. Reduce heat to medium and add the green onions and bell pepper. Cook for 1-2 minutes. Adjust seasoning if needed.
5. Combine the two preparations in a large saucepan and mix.
6. Serve in bowls and garnish with a lime wedge.

*Store for 3 days in the refrigerator in an airtight container. Can be frozen.

 

Every week, we offer you a range of tasty soups on our in-residence menu. Take this opportunity to discover new flavours and make each tasting a warm and cheerful experience. Bon appétit!