Fw: Best Ever Autumn Vegetable Soup

[Guest guest]

Subject: Best Ever Autumn Vegetable SoupTo: jewishbaby2010@...Date: Monday, October 4, 2010, 3:13 PM

Make it Tonight - Fine Cooking

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Autumn Vegetable Soup

Besides their clear health benefits, vegetable soups are the perfect canvas for what's in season. This time of year, there's nothing better than hearty, warming soups loaded up with a variety of gorgeous fall vegetables. The foundation of onion and carrots is enhanced with chunks of butternut squash and ribbons of kale in a broth infused with herbs and spices. In two words: satisfaction guaranteed.Serves 6 to 8 as a starter; 4 as a main courseYields about 8 cups.What You'll Need2 Tbs. olive oil3 medium carrots, cut into medium dice1 large yellow onion, cut into medium dice2 medium cloves garlic, minced2 cups 1/2-inch-cubed peeled butternut squash (about half a 2-lb. squash)1/4 tsp. ground allspicePinch cayenne pepper; more to tasteKosher salt1 quart lower-salt chicken broth1 14.5-oz. can no-salt-added diced tomatoes4 sprigs fresh thyme2 cups lightly packed, coarsely chopped kale1 cup lower-salt canned chickpeasMake it a meal: If you're serving as a main course, a slice of Classic Buttermilk Cornbread makes a nice side.

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[Guest guest]

This soup sounds wonderful but I'm trying to imagine how it tastes with the allspice in it. I love soup and could live on it. My family, unfortunately, doesn't want soup year round. lolhugs SharonThis email is a natural hand made product. The slight variations in spelling and grammar enhance its individual character and beauty and in no way are to be considered flaws or defects. To: anxietydepressionandbreastcancer ; breastcancer2 ; kat housel ; Maureen Thornberry ; mserslife ; TheOtherSideofCancer-NowWhat Sent: Mon, October 4, 2010 9:08:44 AMSubject: Fw: Best Ever Autumn Vegetable Soup

Subject: Best Ever Autumn Vegetable SoupTo: jewishbaby2010@...Date: Monday, October 4, 2010, 3:13 PM

Make it Tonight - Fine Cooking

A message from Fine Cooking magazine. If you cannot read the information below, click here.

Autumn Vegetable Soup

Besides their clear health benefits, vegetable soups are the perfect canvas for what's in season. This time of year, there's nothing better than hearty, warming soups loaded up with a variety of gorgeous fall vegetables. The foundation of onion and carrots is enhanced with chunks of butternut squash and ribbons of kale in a broth infused with herbs and spices. In two words: satisfaction guaranteed.Serves 6 to 8 as a starter; 4 as a main courseYields about 8 cups.What You'll Need2 Tbs. olive oil3 medium carrots, cut into medium dice1 large yellow onion, cut into medium dice2 medium cloves garlic, minced2 cups 1/2-inch-cubed peeled butternut squash (about half a 2-lb. squash)1/4 tsp. ground allspicePinch cayenne pepper; more to tasteKosher salt1 quart lower-salt chicken broth1 14.5-oz. can no-salt-added diced tomatoes4 sprigs fresh thyme2 cups lightly packed, coarsely chopped kale1 cup lower-salt canned chickpeasMake it a meal: If you're serving as a main course, a slice of Classic Buttermilk Cornbread makes a nice side.

More Fall Recipes

More Soups & Stews

All Recipes

Fine Cooking Magazine

Subscribe

Renew

Give a Gift

Harvest to Heat

Cooking with America's best chefs, farmers, and artisans

Shop more cookbooks, CDs, DVDs, Videos and more!

63 South Main Street, Newtown CT 06470

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