Week 5: Fall Soups to Meal Prep This Week
Back again for week 5? Congrats and thanks for sticking with it!
Last week we took a break from all the fall-themed squash dishes to try out something different. Which means this week we are back in full force with all sorts of yummy fall delights. In the form of soup. Because what is more “fall” than soup.
I always recommend my Brown Butter Butternut Squash Soup as a great place to start. I just can’t get enough of it. But you’ve probably been bombarded with that on Facebook lately. (Oh yeah! Follow me on Facebook!) So here are some other options for fall soups to meal prep!
Classic Beef Stew
A hearty meat stew doubles for both fall and winter. You really can’t go wrong. And there are so many variations! You’ve got classic stews, pot roasts with a soupy quality, and even grain-filled varieties.
Mine is an easy classic stew made entirely on the stove top. You can also add some barley or rice to it for extra heartiness on a cold night! I discovered that beef stews were actually fairly easy to make in college…around the same time I was struggling with apple pies. (Spoiler Alert: Stews are much easier than pies.)
And they keep so well! And the veggies all look so pretty once they’ve been chopped! I just can’t say enough good things about stew. Especially this one.
Pumpkin Soup
Pumpkins and squashes are back full force this week! And we might as well start with the best. Because please tell me what is more autumnal than pumpkin soup…served in mini pumpkins. Nothing. They’re too perfect.
I have loved this idea since I first came across it in the depths of the internet and the recipe from The Endless Meal is everything I could have hoped. Pumpkin feels like it was made for curries, and what better time to eat curry than when it’s icy cold outside!
One thing to note, the pumpkin soup itself will keep and can be used as leftovers. I wouldn’t recommend serving it in mini pumpkins two days in a row though. Too much work and that won’t store well. Just stick with the bowl for round two.
Creamy Tuscan Soup
When you’ve had enough of hearty beef and squash, turn to a creamy tuscan-style soup that’s on the lighter side. (Metaphorically. It’s just as rich. But it’s cream instead of brown fat so that’s “lighter” right? Right. I give you permission to lie on that one.)
This is also a slightly cheaper option, since those mini pumpkins can rack up a price. Some chicken, tomatoes, spinach, and tortellini will be a nice change from the liquid diet of squash too!
I love is this simply marvelous Creamy Tuscan Garlic Tortellini Soup from The Recipe Critic. The recipe is garlic and cream make it extra hearty for cold nights. Though if you’re worried about overpowering your co-workers with too much garlic press, you could always cut it down!
BONUS: Pumpkin Chili
Okay, I know I usually only do 3 recipes per week, but I figured I’d give you a fourth option in case you needed more soup. (Honestly, I just couldn’t pick so you lucked out!)
Football season = chili season. They are one and the same. You simply must make a chili recipe at some point before the summer. (And then you should make another one in the summer. Because chili is always in season.)
You can find dozens of chili recipes, but my personal fall favorite is Creamy Pumpkin Chili from Wholesomelicious. (Yep, I said pumpkin would be back full force!) Her recipe is just a tad spicy which is perfect for warming up this season. She also includes several adaptations so if you’re hesitant about any ingredients, don’t be!
Looking for some non-pumpkin recipes and take a break from fall? Check out last week’s collection here!
Don’t forget to subscribe for more recipes sent straight to your inbox. And stay tuned for an exciting update next week!
Check out next week’s fall salads here for a lighter meal!
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