Perfect Soups for Fall

As the cool air sets in and the leaves begin to fall, comfort food is what I crave! What's more comforting than a creamy soup? Three soups, that's what!

Today, we want to share three awesome soup recipes with you that you can enjoy in high style for a casual dinner party or just a typical Thursday night at home. 

Photo by Christina Wedge

Photo by Christina Wedge

Brazilian Shrimp Stew (Moqueca de Camaroes)

INGREDIENTS

  • 1½ lbs raw shrimp, peeled & deveined
  • ¼ cup olive oil
  • ¼ cup onion, diced
  • 1 clove garlic, minced
  • ¼ cup roasted red pepper, diced
  • ¼ cup fresh cilantro, chopped
  • (1) 14 oz can diced tomatoes w/ chili's
  • 1 cup coconut milk
  • 2 Tbsp Sriracha hot sauce 
  • 2 Tbsp fresh lime juice
  • salt and pepper to tast

DIRECTIONS

Heat olive oil in a medium saucepan. Saute onions for several minutes until translucent, then add the garlic and peppers and cook for several minutes more. Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque. Pour in the coconut milk and Sriracha sauce (or Sambal Oelek), and cook just until heated through - do not boil. Add lime juice and season with salt and pepper to taste. Serve hot, garnished with fresh cilantro. 

Recipe originally from I Breathe I'm Hungry

Photo by Christina Wedge

Photo by Christina Wedge

Autumn Squash Soup

INGREDIENTS

  • 1 Butternut Squash
  • 1 small Onion
  • 2 tbsp Olive Oil
  • 15 oz Pumpkin Puree
  • 2 cup Vegetable Broth
  • 1 1/2 cup Apple Cider
  • 1 1/2 cup Heavy Cream
  • 2 tbsp Honey
  • 1/4 tsp Curry Powder
  • 1/2 tsp Cinnamon
  • 2 tsp Salt
  • 1/2 tsp Black Pepper
  • Pumpkin Seeds (for garnish)

DIRECTIONS

Preheat oven to 450. Peel and seed squash and cut into chunks.
Peel and quarter onion. Toss squash and onion in olive oil and salt and pepper to taste. Cook for 20 minutes. Allow to cool at least 10 minutes. Puree in blender or food processor. In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream. Bring to a low boil over medium heat. Add honey and spices and simmer for 10 minutes.
Garnish with pumpkin seeds.

Recipe originally from Cincy Shopper.

Photo by Christina Wedge

Photo by Christina Wedge

Sweet Potato and Sausage Soup

INGREDIENTS

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 10- to 11-ounce fully cooked smoked Portuguese linguica sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices (Spanish chorizo can be substituted)
  • 2 medium onions, chopped
  • 2 large garlic cloves, minced
  • 2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
  • 1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
  • 6 cups low-salt chicken broth
  • 1 9-ounce bag fresh spinach

DIRECTIONS

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. (I poured off some of the oil in the pot at this point, but the original recipe doesn’t think this is needed.) Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.