Ahhhhhh, fall!! Bring on the cooler weather and all that it entails. Cozy sweaters, SEC football, leaf-peeping and hearty recipes to warm you from the inside out! Being that it’s soup weather, we hit up our friends over at Edible for some tasty, filling, seasonal soup and chili recipes, and they gave us these five delicious options. Whip up a batch of one of these on Halloween night, and you can feed your family a delicious and filling meal before the candy melee begins. Happy fall!

Easy Butternut Cheddar Soup with Onion Croutons

Easy Butternut Squash Soup

Image and recipe: Edible Nashville

Easy Butternut Cheddar Soup with Onion Croutons

Edible Nashville
5 from 1 vote
Course Soup
Cuisine American

Ingredients
  

  • SOUP
  • 1 butternut squash cooked and mashed (or pumpkin)
  • 1 1/2 cups chicken stock heated
  • 1/4 teaspoon garlic powder
  • 1/4 cup sour cream
  • 1/2 cup 2 percent low-fat milk
  • 3 ounces finely grated sharp cheddar cheese
  • Salt and pepper
  • CROUTONS
  • 4 cups cubed onion rolls or other leftover rolls
  • 2 Tablespoons olive oil
  • 1 ounce Romano cheese grated

Instructions
 

  • In a medium saucepan, combine the mashed squash and the next 7 ingredients. Whisk well and heat over low heat. Blend with an immersion blender or just mash with a potato masher.
  • Combine the cubed onion rolls, olive oil and cheese in a bowl. Toss well. Place on a baking sheet and bake at 375 degrees for 20 minutes or until crunchy and browned. Serve with the soup.
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Easy Tomato Soup

Easy Tomato Soup

Image and recipe: Edible Nashville

Easy Tomato Soup

Edible Nashville
5 from 1 vote
Course Soup
Cuisine American

Ingredients
  

  • 2 Tablespoons olive oil
  • 2 carrots chopped
  • 1 small onion chopped
  • 2 cloves garlic chopped
  • 1 28-ounce can crushed tomatoes
  • 1 14-ounce can diced tomatoes
  • 1 to 2 cups water or broth
  • 2 Tablespoons brown sugar
  • Splash of wine or vinegar
  • 1 cup milk
  • Croutons

Instructions
 

  • Heat the olive oil in a large saucepan. Add the carrots, onion and garlic. Saute for 15 minutes or until tender.
  • Add the tomatoes. Add the broth to the desired thickness. Simmer for 30 minutes or until the flavors mingle and blend. Add the brown sugar, vinegar and milk. Stir well and heat through. Serve topped with croutons.
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Sweet Potato and Black Bean Chili

Sweet potato and black bean chili

Image and recipe: Edible Nashville

Sweet Potato and Black Bean Chili

Edible Nashville
5 from 1 vote
Course Soup
Cuisine American

Ingredients
  

  • 2 Tablespoons olive oil
  • 1 medium-large sweet potato peeled and diced
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 Tablespoons chili powder
  • 4 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 3 cups water
  • 2 15-ounce cans black beans, rinsed
  • 1 14-ounce can diced tomatoes
  • 4 teaspoons lime juice
  • 1/2 cup chopped fresh cilantro
  • Sour cream optional
  • Shredded cheddar cheese optional

Instructions
 

  • Heat the oil in a Dutch oven over medium-high heat. Add the sweet potato and onion and cook for 5 minutes. Add the garlic, chili powder, cumin and salt and cook, stirring constantly, for 30 seconds. Add the water and bring to a simmer. Cover, reduce the heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
  • Add the beans, tomatoes and lime juice; increase the heat to high and return to a simmer, stirring often. Reduce the heat and simmer until slightly reduced, about 5 minutes. Remove from the heat and stir in the cilantro. Serve with sour cream and shredded cheese, if desired.
Tried this recipe?Rate it above to let us know how it was!

 

October Bean and Kale Soup

October bean and kale soup

Image and recipe: Edible Nashville

October Bean and Kale Soup

Edible Nashville
5 from 1 vote
Course Soup
Cuisine American
Servings 8 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 3 ounces country ham or bacon diced
  • 1 medium onion chopped
  • 2 carrots chopped
  • 2 cups fresh October or cranberry beans
  • 6 cups chicken stock
  • 2 cups fresh tomato sauce or 1 14-ounce can stewed tomatoes
  • 6 kale leaves ribs removed, and chopped
  • 1 3-inch piece Parmigiano Reggiano cheese rind

Instructions
 

  • Heat the oil in a large saucepan or Dutch oven. Add the country ham or bacon, onion and carrots and saute for 10 minutes. Add the beans; stir well. Add the stock and the cheese rind. Simmer for 20 minutes or until the beans are tender. Add tomato sauce and kale and cook for 10 minutes.
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Mike Arnold’s Creamy Potato Country Ham Soup

Mike Arnold's Creamy Potato Country Ham Soup

Image and recipe: Edible Nashville

Mike Arnold’s Creamy Potato Country Ham Soup

Edible Nashville
5 from 1 vote
Course Soup
Cuisine America
Servings 6
Calories 701 kcal

Ingredients
  

  • 4 Tablespoons 1/2 stick butter
  • 1 large onion diced
  • 2 cups country ham finely diced
  • ¼ cup flour
  • pounds potatoes peeled and cut into 1-inch chunks
  • 4 to 6 cups chicken stock
  • Fresh thyme springs tied in a bundle
  • ½ teaspoon crushed red pepper
  • 1 cup cream
  • 1 cup 4 ounces shredded cheddar-jack cheese
  • Salt and black pepper

Instructions
 

  • Melt the butter in a large saucepan. Add the onion and ham; saute until soft. Sprinkle with flour and cook, stirring 2 minutes or until the flour begins to brown. Add the potatoes, chicken stock, thyme and crushed red pepper. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, 15 to 20 minutes.
  • When the potatoes are tender, mash with a potato masher or sturdy whisk until the soup is creamy, but not a puree. Stir in the cream and cheese. Add salt and pepper to taste.

Nutrition

Calories: 701kcalCarbohydrates: 46gProtein: 31gFat: 44gSaturated Fat: 23gCholesterol: 148mgSodium: 1378mgPotassium: 1264mgFiber: 5gSugar: 5gVitamin A: 1054IUVitamin C: 39mgCalcium: 201mgIron: 3mg
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Yum! Eat up as it’s soup weather … and all of these would be great on the stove on Halloween!