Go-to Fall Soups: 9 Must-Make Recipes Picked By Chefs and Authors

By | November 13, 2015
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The season of stock pots and slow cookers is upon us and there’s nothing quite as comforting as a vat of soup simmering on a crisp autumn day. We asked some of our favorite authors and chefs to share their go-to soup recipes during the Fall months. From butternut squash and parsnip to pear and pumpkin, these soups put the season's most flavorful bounty to good use.

platano soup recipe by Kelis
David Loftus

Platano Soup 
“I love a good hearty soup, this is one of my favorites because it's healthy and rich and packed with texture and flavor. It's my answer to a potato soup.  Just something a little different.” Kelis, My Life on a Plate 


butternut squash soup with spiced pears
Signe Birck

Butternut Squash Soup with Spiced Pears
“I love the combination of pears and butternut squash, and the way they create such a creamy texture without any cream.” —Anna Watson Carl, The Yellow Table: A Celebration of Everyday Gatherings


pumpkin and cannellini bean chili soup
Julie Bidwell Photography

Pumpkin and Cannellini Bean Chili 
“This thick and satisfying chili combines two of my family’s favorites – creamy squash soup and chili. It’s hearty, guaranteed to warm your soul, quick and easy, making it a fall and winter staple in my home.” Terry Walters, Eat Clean, Live Well


parsnip soup with apple cider reduction
Tricia Wheeler

Parsnip Soup with Apple Cider Reduction
“The parsnip is the most underrated, delicious root vegetable that beckons to be made into soup! The flavor of a parsnip is so distinct that I keep this recipe very simple so the flavor shines through. It always gets compliment after compliment and is perfect soup on a Fall day.” Tricia Wheeler, publisher and Editor in Chief, Edible Columbus, and founder, The Seasoned Farmhouse


Kale, Tomato, and Cannellini Bean Soup
Pollan Family Table

Kale, Tomato, and Cannellini Bean Soup
“This is such a hearty, healthy, satisfying soup––and it’s so delicious. Did we neglect to mention that it’s also incredibly easy to cook and inexpensive to make––and that it tastes even better the next day and the day after that?” —Lori, Corky, Dana and Tracy Pollan, Pollan Family Table 


lasagna soup made in a slow cooker
Fair Winds Press, 2015

Lasagna Soup
“The only thing better than a fresh out of the oven lasagna during these colder months is this Lasagna Soup. This is one of my favorite go-to meals during the Fall because I can throw all of ingredients into my slow cooker without the time and labor it takes to make lasagna in a casserole dish.”—Hope Comerford, The Gluten-Free Slow Cooker


potato and parsley soup with parsley root by Deborah Madison
Deborah Madison

Potato and Parsley Soup with Parsley Root
This soup is “warming, nourishing and green. I sometimes stir a little mascarpone into it or crème fraiche or cream, or just leave it as it is. Do as you wish.”
—Deborah Madison, The New Vegetarian Cooking for Everyone


Butternut Squash and Chili Soup with Spelt by Julie Montagu
Yuki Sugiura

Butternut Squash and Chili Soup with Spelt
“This is my go-to autumn soup for when I want a kick and a meal at the same time. The spelt makes it more like a single serving meal and the chili warms you up from the inside and let's not forget about the squash which is jam packed full of all things good for you!”—Julie Montagu, Superfoods: The Flexible Approach to Eating More Superfoods 


chicken and rice soup by Stefanie Sacks
Stefanie Sacks

Chicken and Rice Soup
“One of my family’s favorite one-pot meals is my nourishing chicken and rice soup. It is packed with nutrients from the vegetables to the chicken bone broth. Make with white or brown rice. Simple, nutritious and delicious.”
—Stefanie Sacks, What the Fork Are You Eating?

Article from Edible Communities at http://www.ediblecommunities.com/recipes/go-fall-soups-9-must-make-recipes-picked-chefs-and-authors
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