With the weather getting colder, there is no better way to warm up than with a delicious bowl of soup! Soups are a great way to fill you up without having to spend hours in the kitchen. In fact, most soups can be made in 30 minutes or less.
For making quick soups, follow these tips:
- Always read through your recipe before beginning.
- Gather all your ingredients before you begin making your soup. Nothing is worst then realizing you are out of an ingredient after you have started making the soup. Gathering all the ingredients ahead of time will also help save time so you are not searching for the ingredients as you cook.
- Pre-chop your ingredients. Chop all your veggies ahead of time so when it comes time to add them, they are ready.
- Still short on time? Buy rotisserie chicken at your local grocery store. Not only is it already cooked, but it is a great deal, saving you $$ and time. Plus, you can use the leftover chicken for another meal.
- Make enough soup for leftovers or freeze for later.
Looking for a warm, colorful soup that uses simple, seasonal ingredients? Look no further! This fall soup is savory, creamy, and even has a hint of sweetness to it.
1 butternut squash (about 4 pounds)
1 tablespoon canola oil (canola, olive, vegetable)
1 onion, diced (about 1 cup)
2 apples (peeled, cored, and sliced) (about 2 cups)
4 cups reduced sodium chicken broth
4 ounces Neufchatel cream cheese, cubed
TIP: Feel free to get creative with this recipe by adding herbs and spices! Some of our recommendations for this recipe include rosemary, black pepper, and garlic. Add these once the soup has finished cooking.
- Wash squash and pat dry with a paper towel. Prick skin 6-8 times with a knife or fork. Place squash on a microwave safe plate and microwave for 5 minutes.
- When the skin of the squash is cool enough to touch, cut off the top and bottom of the squash. Peel and cut in half lengthwise. Scoop out seeds. Cut squash into cubes.
- Heat oil in a large saucepan over medium high heat. Add onion and cook for 5 minutes.
- Add squash, apples, and chicken broth. Heat to boiling and then reduce heat to medium low. Cover and cook for 25 minutes until apples and squash are tender.
- Blend soup until smooth using an immersion blender, blender, or food processor.
- Return soup to saucepan and add Neufchatel cream cheese. Cook and stir with whisk until cheese is melted.
TIP: Store in the refrigerator for up to four days or in the freezer for up to three months.
Serve with a side salad of mixed greens, piece of whole wheat toast and a small bowl of fruit to make a well-rounded fall dinner.