It’s fall in Indiana! As we reach the peak of fall foliage, the temperatures take a dive, and football is in full swing, there’s nothing like a hearty fall soup made with the squash, apples, and root vegetables that you can find in abundance across central Indiana right now. If you live at The Madison at Greenwood, Indiana apartments, you’ll enjoy a spacious floor plan and designer kitchen perfect for exploring new recipes. Here are five delicious fall soups to add to your holiday recipe arsenal that will keep you cozy all season long.
Butternut Squash Soup with Apple and Sage
2 butternut squash
1 Tablespoon butter or olive oil
1 onion, roughly chopped
2 tart apples, such as Granny Smith, peeled, cored and chopped
2 Tbsp. fresh sage, minced
1/4 to 2 cups heavy cream
1 quart vegetable or chicken stock
This is a classic and fairly simple recipe that’s ready in about an hour and a half, including time to cook the squash and simmer the soup. You don’t have to waste time laboring to chop your ingredients perfectly since they’re all going into a food processor. Garnish your soup with sage and cream, and consider serving it with warm crusty bread for dipping!
3 pounds Roma or plum tomatoes, cut in half
8 cloves garlic, peeled
3 tablespoons olive oil
Freshly ground salt and pepper
For the caramelized onions:
½ tablespoon olive oil
2 yellow onions, thinly sliced
The basil and oregano pack this chunky soup with even more flavor, and you can add more or less water or vegetable broth depending on how thick you like it. Some optional add-ins can include coconut milk for a creamier vegan variation, heavy cream, Parmesan cheese, and a tablespoon or two of butter for added richness.
3 tablespoons unsalted butter
4 large leeks, white and light green parts only
3 cloves garlic, peeled and smashed
2 pounds Yukon Gold potatoes, peeled and roughly chopped
7 cups chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup heavy cream
Chives, finely chopped, for serving
The fresh herbs, leeks, garlic, and chives will have your kitchen smelling heavenly, and the prep time on this soup is only about 20 minutes, which makes it an easy yet decadent weeknight soup if you’re short on time. If you plan on freezing it, just leave out the cream and then add it in once defrosted.
1 small onion, diced
2 cloves of garlic, minced
1 teaspoon ginger, minced
1 tablespoon mild curry powder
½ teaspoon garam masala spice blend
3 cups vegetable stock
1 (14 ounce) can coconut milk (plus more for serving)
3 cups pumpkin puree
Salt and pepper to taste
Loaded with warm autumn spices, this soup is sure to please you and your holiday guests, and best of all, it’s ready to eat in just 35 minutes! Garnish it with optional pumpkin seeds and fresh, chopped cilantro.
8 cups chicken broth or chicken stock (*see note in the recipe link)
1 ½ cups carrots sliced
1 cup celery sliced
3-4 cups cooked chicken
2 cups egg noodles measured dry
Salt and freshly ground black pepper to taste
There’s nothing more comforting than classic chicken noodle soup and because it only takes 20 minutes to prep, you can have it any night of the week! This recipe includes instructions on how to prepare your own chicken broth, but if you’re saving time and labor, store-bought broth works just as well.
If you need a new home base this season with stunning amenities, spacious kitchens, and dozens of floor plans to choose from, schedule a tour at The Madison. Our apartments for rent in Greenwood, Indiana provide modern luxuries and flexible spaces in a vibrant community. Learn more today: (855) 785-0497