Celebrate Autumn with wholesome stews, packed full of the season’s most mouth-watering produce. From butternut squash and parsnips to fresh sage and bay leaves, soups needn’t be boring.
Source: BBC Good Food
A touch of spice is the perfect way to combat the drop in temperature come Autumn. This delightful recipe certainly packs a punch with red chili peppers and garlic combining with creamy and comforting butternut squash.
1 butternut squash (about 1kg, peeled and deseeded)
2 tbsp olive oil
1 tbsp butter
2 onion, diced
1 garlic clove, thinly sliced
2 mild red chillies, deseeded and finely chopped
850ml hot vegetable stock
4 tbsp crème fraîche, plus more to serve
- Heat the oven to 200ºC/180ºC fan/gas 6.
- Cut the squash into large cubes, about 4cm across, then toss in a large roasting tin with half of the olive oil. Roast for 30 minutes, turning once during cooking, until golden and soft.
- While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and three-quarters of the chilli. Cover and cook on a very low heat for 15-20 minutes, until the onions are completely soft.
- Tip the squash into the pan, add the stock and the crème fraiche, then whizz with a stick blender, until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.
- Return the mixture to the pan, gently reheat, then season to taste.
- Serve the soup in bowls with swirls of crème fraiche and a scattering of the remaining chopped chilli.
Source: Jamie Oliver
There’s nothing better than savouring the flavours of the season and making the most of the produce on offer. Both gluten- and dairy-free, this stew is equal amounts healthy and indulgent with crispy parsnips and fresh sage adding delicate finishing touches.
For the soup:
2 large parsnips
1 x 420g tin of cannellini beans
1 fresh bay leaf
1 sprig of fresh sage
1L of chicken stock
For the crispy parsnips:
2 sprigs of fresh sage
- Peel and roughly chop the onion and parsnips. Drain and rinse the cannellini beans, then pick and roughly chop the sage.
- Heat 50ml of oil in a pan over a medium heat, then cook the onion and parsnips for 10 minutes, or until softened but not coloured.
- Add the bay leaf, beans, sage and stock, then season and simmer for 15 minutes.
- Remove and discard the bay leaf from the soup, then blitz it with a stick blender, until smooth, adding extra stock or water if it’s too thick.
- Preheat the oven to 200ºC/180ºC fan/gas 6.
- Peel and very thinly slice the parsnip, and pick the sage leaves.
- Brush the parsnip slices and sage leaves with oil, and bake for five to 10 minutes, checking often, or until crispy.
- Adjust the seasoning to taste, then serve piping hot with a drizzle of olive oil and the parsnip crisps on top.
Source: House & Garden
You can’t beat a classic, but why not take it up a notch with this hybrid offering of minestrone meets Provençale soupe au pistou. The addition of pesto and parmesan cheese make it a true delight to eat.
For the pesto:
50g parmesan, plus extra to serve
2 garlic cloves, peeled and crushed
50g basil leaves and thin stems
10g mint leaves
75ml olive oil
For the soup:
3 tbsp olive oil
2 red onions, peeled and finely chopped
8 celery sticks, finely chopped
3 medium carrots, diced
1tsp salt flakes (or ½ tsp of fine salt)
2 garlic cloves, peeled and finely chopped
200-225g new potatoes, diced
1 medium courgette
200g green beans, trimmed and cut into 5mm lengths
1.5L chicken stock
1 small gem lettuce
2 medium tomatoes, chopped
Juice of 1 lemon
Season with salt and pepper
- Put all the pesto ingredients, except the oil, in a food processor. Whizz to a coarse paste, then gradually pulse in the oil to make a chunky pesto. Set aside.
- To make the soup, heat the oil in a large saucepan and add the onions, celery, carrots and alt flakes. Cook for 25 minutes over a low heat, stirring often, until soft, then add the garlic, potatoes, courgette and beans. Cook, stirring for another five to 10 minutes.
- Then add the stock, plus 500ml water and a little more salt, if the stock is not already seasoned. Bring to the boil, reduce to a simmer, and cook for another 20 minutes.
- Add the peas and simmer for five minutes, then stir in the lettuce, tomatoes, lemon juice and three-quarters of the pesto. Turn off the heat, add about 20 turns of black pepper and leave to stand for at least 15 minutes.
- Check the seasoning, ladle into six wide bowls and swirl an extra blob of pesto into each one. Grate more parmesan on top before serving.