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Made with carrots, sweet potatoes, apples and honey, this savory soup with a hint of sweetness and spice is the essence of fall. The secret ingredient is curry powder, which doesn’t give the soup an Indian flavor like you might think, but instead lends a subtle hint of autumn spice.
This has got to be the easiest butternut squash soup recipe ever. You start with pre-cut squash from the supermarket, then you basically throw everything in a pot, simmer it, purée it and you’re done. It’s still everything you expect a classic butternut squash soup to be: silky, slightly sweet and full of flavor.
I love this elegant lentil soup for its many layers of flavor: the smokiness of the bacon, the earthiness of the lentils, the mild sweetness of the onions and carrots, and the acidity of the tomatoes. It’s made with French green lentils (lentilles du Puy), which hold their shape when cooked and thicken the soup without turning it to sludge.
This hearty and heartwarming Italian soup is perfect for a chilly night. The base of the soup is made with pancetta, vegetables and white wine, which add tremendous depth of flavor, and the broth is thickened slightly with puréed beans, which makes it rich and satisfying. Serve it with Rosemary Focaccia and a Big Italian Salad — I promise, it will warm you up and make you happy.
I know that combining cauliflower, apples and curry might seem odd but it’s actually a magical flavor combination: the mild nuttiness of the cauliflower, tart sweetness of the apples and aromatic heat of the curry blend together into a wonderfully creamy and seductive soup.