Three Perfect Autumn Soups
"Only the pure in heart can make a good soup."
- Ludwig van Beethoven
1.
Creamy Butternut Squash Bisque with Sage
Why we love it: Silky, golden, and warmly spiced, this bisque is autumn in a bowl. Perfect for a crisp evening, paired with the scent of woodsmoke and a soft throw on your lap.
Ingredients Snapshot:
Butternut squash, sweet yellow onion, carrots, crisp apple, garlic, butter, pumpkin puree, chicken or veggie stock, smoked paprika, cinnamon, salt, and pepper. Fresh sage leaves optional.
How to Make It:
Dice onion, carrots, apple; mince garlic.
Melt butter in a pot, sauté onions, carrots, and apple 5–7 minutes. Add garlic, cook 1 more minute.
Add cubed butternut squash, pour in stock, bring to soft boil. Simmer 20–25 minutes.
Stir in pumpkin puree, blend until silky.
Season with smoked paprika, cinnamon, salt, pepper; stir in fresh sage if using.
Variation
Serving Notes:
Serve with a drizzle of cream, a few toasted pumpkin seeds, or a crusty baguette.
Pair with a lightly oaked Chardonnay or a spiced cider for a cozy twist.
Optional: garnish with a sage leaf fried in butter for extra aroma.
The C&C Touch:
Curl up near a window with a warm mug of bisque and a good book. Let the soft golden soup mirror the autumn leaves outside.
2.
Cozy Autumn Wild Rice Soup
Why we love it: Earthy, hearty, and nourishing, this soup tastes like home on a chilly day.
Ingredients Snapshot:
Wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, veggie or chicken stock, coconut milk, and kale.
How to Make It:
Dice all veggies and mushrooms; mince garlic.
Combine in Instant Pot with wild rice and stock. Cook 25 minutes on pressure. Let release naturally 10 minutes.
Stir in coconut milk and kale until wilted.
Adjust seasoning; add a splash of lemon for brightness.
Variation
Serving Notes:
Garnish with fresh parsley or a swirl of coconut cream.
Pair with a crisp Sauvignon Blanc or a nutty, herbal green tea.
Great alongside toasted walnut bread or a slice of sharp cheddar.
The C&C Touch:
Perfect for batch cooking. Store leftovers in mason jars for weekday lunches that feel like a hug.
3.
Cottage Fall Harvest Soup
Why we love it: Rustic, flavorful, and loaded with seasonal vegetables, beans, and herbs—a real celebration of fall.
Ingredients Snapshot:
Olive oil, onion, garlic, butternut squash, baby potatoes, celery, vegetable broth, crushed tomatoes, rosemary, thyme, white kidney beans, and kale.
How to Make It:
Dice veggies; chop kale.
Sauté onion and garlic in olive oil 5 minutes. Add squash, celery, potatoes; cook 5 minutes more.
Pour in broth and tomatoes, add herbs, bring to gentle boil.
Add beans, simmer 20 minutes. Stir in kale at end until wilted.
Variation
Serving Notes:
Serve with crusty bread, a sprinkle of parmesan, or roasted pumpkin seeds.
Pair with a medium-bodied Pinot Noir or a hearty spiced apple cider.
Optional: drizzle with a little herb-infused olive oil for extra richness.
