- The second the leaves start to turn color
and there's a chill in the air,
there's nothing I crave more than a big bowl of soup.
Today I'm showing you the top five soups
I always make during the fall.
Get ready for your house to smell amazing.
Hey, guys, welcome back to my channel.
It's Taylor from The Girl on Bloor.
I'm all about showing you how to make easy healthy recipes
so that you can live your best life.
Now, we already know how basic I am,
so it's no surprise that fall is my favorite season.
My favorite thing to eat during my favorite season
has to be a big bowl of soup.
Today I'll be showing you how to make five easy,
healthy, and delicious soups
that highlight all the in-season produce.
We'll be making butternut squash soup,
chicken noodle soup in the Crockpot,
an easy taco soup, broccoli cheddar soup,
and a super quick curried lentil soup
made in the Instant Pot.
All of these amazing soup recipes are gonna get you
in the mood for cooler weather ASAP.
If you're loving all these options,
check out my free 7-Day Fall Meal Plan
filled with other amazing comfort food recipes.
I've linked to it in the description of this video.
Okay, let's dive into these soups.
We'll start by making the Crockpot chicken noodle soup.
This is a classic and it's made easier
and more flavorful thanks to the Crockpot.
We'll start by prepping our ingredients.
Dice up one yellow onion, chop two carrots,
two celery stalks, and mince four cloves of garlic.
Then you'll chop up about 1/4 cup of fresh herbs.
I like to go with a variety,
such as rosemary, thyme, parsley, and sage,
but you can use whatever you have on hand.
You can also use two teaspoons of dried herbs.
If you do this, I recommend you go with Italian seasoning,
as that will contain all of the herbs I just mentioned.
Once you've got that little bit of prep done,
you'll add one tablespoon of olive oil to your Crockpot,
followed by one pound of boneless skinless chicken breast.
Add everything you just chopped up,
along with 1/2 a teaspoon of salt,
1/4 teaspoon of pepper, six cups of chicken broth,
1/2 a cup of frozen corn,
and 1/2 a cup of frozen peas.
Cook on high for four hours or on low for eight hours.
When there's just 1/2 an hour left of cooking time to go,
you'll add in two cups of dry rotini pasta.
Let it continue cooking,
then remove and shred your chicken before adding
back to you pot.
Easy peasy chicken noodle soup is ready to serve.
This really is the ultimate comfort food.
You just can't go wrong with chicken noodle soup
and the Crockpot makes it so much easier and hands-off.
Next, we will make my absolute favorite fall soup,
which is this butternut squash soup.
I've made it with all types of different squash,
but butternut is a classic and one of the easier squash
to find at the store.
What you'll do is preheat the oven to 425 degrees,
then cut up one butternut squash,
chop up two carrots, and chop up one yellow onion.
I typically like to buy my butternut squash pre-chopped
from the store to save time.
That's just me being a lazy brat, to be honest.
Here's how to cut a butternut squash,
since it is much cheaper to buy.
First up, microwave it for a couple minutes
to soften it, then I recommend chopping off the ends
of your squash so that you can then slice it
in half lengthwise.
From there, it's much easier to peel with a Y-peeler.
I've linked to the one I'm using in the description.
Once you've got your squash peeled,
you can scrape out the seeds and then chop
into one-inch pieces.
It's a little extra work,
but it's worth it to save money and extend the shelf life
of your squash.
Once you have your veggies,
you'll add them to a parchment-lined baking sheet.
Add in eight whole cloves of garlic,
trust me on this, and toss the whole mixture
with one tablespoon of olive oil
and 1/2 a teaspoon each of salt and pepper.
Bake the whole tray for 30 minutes, tossing twice.
When your veggies are done,
you'll remove them from the oven and let them cool
for about 10 minutes before adding to a blender.
You could use a large bowl and an immersion blender
in a pinch, but a high-speed blender
will get you such a beautiful velvety texture,
so I highly recommend it.
Once you've got the veggies in the blender,
add in three cups of vegetable broth,
1/4 cup of heavy cream,
one tablespoon of chopped fresh sage,
one tablespoon of chopped fresh thyme,
and two teaspoons of apple cider vinegar.
Blend until smooth and you are ready to serve.
Serve in large bowls and then you can fancy it up
with some creme fraiche, pumpkin seeds,
a sprinkle of fresh herbs, and some cracks of black pepper.
Don't forget the fresh bread either.
This is absolute perfection
and basically fall in a bowl.
Chef's kiss.
Okay, next up is our broccoli cheddar soup,
which is a copycat of the Panera Bread recipe.
You have to try this.
Start by dicing up one onion, two celery stalks,
and one carrot.
Mince two cloves of garlic, then chop up one head
of broccoli very finely.
We won't be blending this soup.
The broccoli will cook as is,
so you want the pieces to be very small.
With the prep out of the way, let's get to cooking.
Heat two tablespoons of butter in a large pot
over medium-high heat.
Add your onions, celery, and carrots,
sauteing for five minutes until the veggies are tender.
Add in your minced garlic along with 1/2 a teaspoon of salt
and 1/4 teaspoon of pepper.
Stir that up for 30 seconds,
then whisk in 1/4 cup of flour,
tossing your veggies to coat, and slowly whisk in
one cup of milk and two cups of vegetable broth.
Make sure to use a whisk to prevent the flour
from forming lumps.
Bring everything to a boil, then add your broccoli.
Allow your soup to cook for eight to 10 minutes
until the broccoli is tender, stirring often.
While that is cooking, you can then grate 1 1/2 cups
of cheddar cheese.
You'll stir this in at the end,
whisking until fully melted and combined.
And just like that, you are ready to serve.
The only negative thing I have to say
about my recipe development here is that this soup
just doesn't make enough.
It really only does make four servings
and as you'll see after you have one bowl,
it's just not enough to really satisfy your cravings,
so I highly recommend that you double up on this recipe.
It's a good one.
Okay, moving on to our next recipe,
which is this delicious taco soup.
You can technically make this one in the Crockpot,
Instant Pot, or on the stove top.
I've got directions for all three on my website,
but today we are just going with the easiest way,
on the stove.
Dice up an onion, then mince two cloves of garlic.
You'll also want to open up a can of black beans
and rinse and drain them.
Now you can use store-bought taco seasoning
to speed up this recipe or you can make your own.
I usually make a huge batch ahead of time
that I keep in my spice cupboard.
Just mix together equal parts chili powder,
cumin, coriander, paprika, onion powder,
garlic powder, and a pinch of chili flakes.
With the prep out of the way,
we can get to cooking.
Brown one pound of extra lean ground beef
in a large skillet over medium-high heat,
cooking for about five minutes.
Add in your onion and garlic,
sauteing another two to three minutes until fragrant.
Stir in two tablespoons of your taco seasoning,
followed by one tablespoon of lime juice,
two cups of frozen corn,
your rinsed and drained black beans,
one can of green chilies,
and then one can of diced tomatoes.
You can also use three cups of salsa
in place of the diced tomatoes, whatever your preference.
Add in two cups of beef broth,
then you're going to bring it all to a boil
and let it simmer for at least 30 minutes.
You can technically leave it for longer.
The flavors will better develop with more time,
but if you're in a pinch,
then 30 minutes will do the trick.
Ladle into large bowls
and now here's the fun part, the toppings.
I like to sprinkle some grated cheese over top,
followed by some diced up red or green onion and cilantro.
Add a dollop of sour cream and some tortilla chips
and you're in heaven.
This taco soup is basically like a spicier chili,
which is just key for cooler weather.
My mom always made chili on Halloween
before we went trick or treating.
It's just such a classic and I'll eat it
all fall and winter like a million times.
Okay, now we are onto our very last recipe.
I've showed you two plant-based options so far
and this one is vegan.
I think it's also my favorite
next to the butternut squash soup,
and today we are doing it in the Instant Pot.
It's easy enough to do on the stove.
I've got instructions in the description below this video,
but I wanted to show you how to do it in the Instant Pot too
because it's such a game changer for soup making.
You do your prep, dump, then press start.
Boom, dinner ready in 30 minutes.
Chop up two onions, two carrots, and three stalks of celery,
then mince four cloves of garlic,
along with one tablespoon of fresh ginger.
Open up two cans of coconut milk
and one can of diced tomatoes,
then you can start cooking.
Add one tablespoon of olive or coconut oil
to your Instant Pot, followed by your onions,
carrots, celery, garlic, ginger,
coconut milk, and canned diced tomatoes, juices and all.
Then you'll add one cup of vegetable broth,
one tablespoon of turmeric, one teaspoon of cumin,
1/2 a teaspoon of salt, 1/2 teaspoon of pepper,
and 1 1/2 cups of dried red lentils.
Cook on high pressure for three minutes.
Yes, just three minutes.
The Instant Pot will take about 15 minutes
to come to pressure, so it does end up taking
a bit longer than that, but it's super easy and hands-off.
Once the Instant Pot is done,
do a quick release of the pressure,
then open the lid when the pressure valve has dropped
and it's safe to do so.
All you need to do now is stir in four cups
of spinach and one tablespoon of lemon juice.
This soup is so pretty on its own
that you don't even need any garnishes.
Just serve and enjoy right away.
It does make a ton of servings,
just to warn you, so you may want to cut the recipe in half
because it does serve at least six.
Sometimes I even get eight servings out of it,
so fair warning.
Now, having touched on the serving sizes,
I love soups because almost all of them
are freezer friendly.
It's definitely the case with all the recipes
I just showed you today.
I love having a ton of variety in the freezer,
so feel free to do a giant cooking day
and make all the recipes I just showed you
because then you'll have soups on soups
for the whole season.
They make the best last minute dinner
for when you've had a busy week and don't feel like cooking
but still want something homemade and comforting.
I recommend freezing individual servings of each soup
in two-cup round glass containers with lids.
The ones I have are a mix of Anchor Hocking and Pyrex.
I've linked to them in the description of this video
so you can check those out.
You can freeze the soups for up to three months,
then reheat from frozen in the microwave
for six to seven minutes, stirring partway through.
And there you have it,
all of the amazing soup recipes you need to try this fall.
In addition to the five easy recipes I just showed you,
don't forget that there are even more fall favorites
up on my blog.
I've linked to many more delicious soups,
stews, and chilis all in one blog post
for you to take a look at in the description.
And don't forget to download your free
7-Day Fall Menu in the description as well.
If you're a soup lover, be sure to give this video
a thumbs up, share it with friends and family,
and tag me on Instagram when you give the recipes a try.
Which one are you trying first?
All right, I've got a lot of eating to do.
Thanks for hanging out in my kitchen here today
and I will see you in the next video.