Butternut Squash Soup
Butternut squash soup is a warm and comforting dish perfect for chilly fall evenings. This creamy, velvety soup captures the essence of autumn with its rich flavors, making it an ideal candidate for cozy freezer meals. It can be easily made in large batches and frozen for later enjoyment, allowing you to savor the taste of fall even on the busiest days.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 2 medium |
| Olive oil | 2 tbsp |
| Onion | 1 large |
| Garlic | 3 cloves |
| Vegetable broth | 4 cups |
| Coconut milk | 1 cup |
| Ground nutmeg | 1/2 tsp |
| Salt | to taste |
| Pepper | to taste |
| Fresh thyme | for garnish |
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and drizzle with olive oil. Place it cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until the onion is translucent.
- Once the squash is done roasting, scoop the flesh into the pot with the onion and garlic. Add vegetable broth, coconut milk, nutmeg, salt, and pepper. Bring to a simmer and cook for about 10 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender to purée in batches.
- Adjust seasoning as needed and garnish with fresh thyme before serving. After cooling, store in freezer-safe containers for later use.
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Classic Chicken Noodle Soup
Classic Chicken Noodle Soup is a quintessential comfort food that warms the soul, especially during the brisk fall months. This hearty, flavorful soup is filled with tender chicken, vibrant vegetables, and noodles, making it a balanced meal that is perfect for cozying up on chilly nights. Plus, it freezes beautifully, allowing you to prepare a big batch and have it ready for future cravings.
| Ingredients | Quantity |
|---|---|
| Chicken (boneless, skinless) | 2 cups, cooked and shredded |
| Egg noodles | 2 cups |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Onion | 1 large, chopped |
| Garlic | 2 cloves, minced |
| Chicken broth | 6 cups |
| Olive oil | 2 tbsp |
| Dried thyme | 1 tsp |
| Salt | to taste |
| Pepper | to taste |
| Fresh parsley | for garnish |
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until the vegetables are tender (about 5-7 minutes). Add the minced garlic and cook for another minute.
- Pour in the chicken broth and bring to a boil. Once boiling, add the egg noodles and dried thyme; reduce heat and simmer until the noodles are cooked (about 7-10 minutes).
- Stir in the shredded chicken and season with salt and pepper to taste. Let it simmer for an additional 5 minutes to heat through.
- Remove from heat and garnish with fresh parsley before serving. Allow the soup to cool slightly before transferring it to freezer-safe containers for later use.
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Creamy Tomato Basil Soup
Creamy Tomato Basil Soup is a rich and velvety delight that brings a taste of summer into the cozy fall season. This soup combines the bright flavors of ripe tomatoes with the freshness of basil, creating a comforting dish that pairs perfectly with crusty bread or a grilled cheese sandwich. Plus, it stores wonderfully in the freezer, providing an easy yet satisfying meal option for chilly days.
| Ingredients | Quantity |
|---|---|
| Canned whole tomatoes | 2 cans (28 oz each) |
| Fresh basil leaves | 1 cup, packed |
| Onion | 1 large, chopped |
| Garlic | 2 cloves, minced |
| Vegetable broth | 3 cups |
| Heavy cream | 1 cup |
| Olive oil | 2 tbsp |
| Salt | to taste |
| Pepper | to taste |
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Add the minced garlic and cook for another minute, being careful not to burn it.
- Pour in the canned tomatoes (with their juice) and vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes to meld the flavors.
- Stir in the fresh basil leaves, and then blend the soup with an immersion blender until smooth. If desired, transfer to a blender for a creamier texture.
- Return the soup to the pot, stir in the heavy cream, and season with salt and pepper to taste. Heat through over low heat without boiling.
- Allow the soup to cool slightly before transferring it to freezer-safe containers for later use. Enjoy your delicious Creamy Tomato Basil Soup!
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Hearty Vegetable Barley Soup
Hearty Vegetable Barley Soup is a nourishing and wholesome dish perfect for the fall season. Packed with a variety of colorful vegetables and nourishing barley, this soup is not only filling but also rich in flavor and nutrients. It’s an excellent make-ahead meal that freezes beautifully, ensuring you have a warm, comforting bowl waiting for you on those chilly days.
| Ingredients | Quantity |
|---|---|
| Barley | 1 cup |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Onion | 1 large, chopped |
| Garlic | 3 cloves, minced |
| Vegetable broth | 6 cups |
| Canned diced tomatoes | 1 can (14.5 oz) |
| Green beans | 1 cup, chopped |
| Spinach or kale | 2 cups, chopped |
| Olive oil | 2 tbsp |
| Thyme | 1 tsp |
| Bay leaf | 1 |
| Salt | to taste |
| Pepper | to taste |
- Heat olive oil in a large pot over medium heat and sauté the onions, carrots, and celery until vegetables start to soften (about 5-7 minutes). Add minced garlic and cook for another minute.
- Stir in the barley, vegetable broth, diced tomatoes, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat to a simmer and cover. Cook for 30 minutes, or until the barley is tender.
- Add the green beans and spinach (or kale) to the pot and simmer for an additional 10 minutes.
- Remove the bay leaf, adjust seasoning if needed, and let the soup cool slightly before transferring it to freezer-safe containers for storage. Enjoy your hearty and filling Vegetable Barley Soup!
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Pumpkin and Black Bean Chili
Pumpkin and Black Bean Chili is a hearty and flavorful dish that perfectly combines the sweetness of pumpkin with the earthy richness of black beans. This comforting chili is not only vegan-friendly but also packed with nutrients, making it an excellent option for fall meals. It freezes well, allowing for easy meal prep and quick dinners on busy nights.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 2 cups |
| Canned black beans | 2 cans (15 oz each) |
| Onion | 1 large, chopped |
| Garlic | 3 cloves, minced |
| Bell pepper | 1 medium, chopped |
| Vegetable broth | 3 cups |
| Canned diced tomatoes | 1 can (14.5 oz) |
| Chili powder | 1 tbsp |
| Cumin | 1 tsp |
| Olive oil | 2 tbsp |
| Salt | to taste |
| Pepper | to taste |
| Fresh cilantro (for garnish) | optional |
- In a large pot, heat olive oil over medium heat and sauté the onions and bell pepper until softened (about 5 minutes). Add minced garlic and cook for another minute.
- Stir in the pumpkin puree, black beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper. Bring to a boil, then reduce to a simmer and cover.
- Let it simmer for about 20-25 minutes, stirring occasionally, until thickened to your liking.
- Adjust seasoning as needed, garnish with cilantro if desired, and allow to cool slightly before transferring to freezer-safe containers for easy storage. Enjoy your delicious Pumpkin and Black Bean Chili!
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Spinach and White Bean Soup
Spinach and White Bean Soup is a comforting and nourishing dish perfect for chilly fall days. Packed with leafy greens and protein-rich white beans, this soup is not only delicious but also quick to prepare. It freezes beautifully, making it a fantastic option for meal prepping and enjoying warm, wholesome meals throughout the season.
| Ingredients | Quantity |
|---|---|
| Spinach | 4 cups fresh, chopped |
| Canned white beans | 2 cans (15 oz each) |
| Onion | 1 large, chopped |
| Garlic | 3 cloves, minced |
| Vegetable broth | 4 cups |
| Carrot | 1 medium, diced |
| Celery | 1 stalk, diced |
| Olive oil | 2 tbsp |
| Thyme | 1 tsp dried |
| Salt | to taste |
| Pepper | to taste |
| Lemon juice (for garnish) | optional |
- In a large pot, heat olive oil over medium heat and sauté the onion, carrot, and celery until softened (about 5-7 minutes). Add minced garlic and cook for another minute.
- Stir in the vegetable broth, white beans, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer.
- Let it simmer for about 15 minutes, then add the chopped spinach and cook until wilted (about 3-5 minutes).
- Adjust seasoning as needed, add lemon juice for a revitalizing touch, and allow to cool slightly before transferring to freezer-safe containers for easy storage. Enjoy your delightful Spinach and White Bean Soup!
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Spicy Sausage and Lentil Soup
Spicy Sausage and Lentil Soup is a hearty and flavor-packed dish, perfect for warming up on those crisp fall evenings. With the kick of spicy sausage and the nutritious goodness of lentils, this easy-to-make soup is not only satisfying but also freezes exceptionally well, ensuring you have a cozy meal ready to go whenever you need it.
| Ingredients | Quantity |
|---|---|
| Spicy Italian sausage | 1 lb (removed from casings) |
| Lentils | 1 cup, rinsed |
| Onion | 1 large, chopped |
| Garlic | 3 cloves, minced |
| Carrot | 1 medium, diced |
| Celery | 1 stalk, diced |
| Vegetable broth | 6 cups |
| Canned diced tomatoes | 1 can (14.5 oz) |
| Thyme | 1 tsp dried |
| Bay leaf | 1 |
| Salt | to taste |
| Pepper | to taste |
| Olive oil | 2 tbsp |
- In a large pot, heat olive oil over medium heat and add the spicy sausage, breaking it into pieces; cook until browned. Add onions, carrot, and celery, sautéing until softened (about 5-7 minutes).
- Stir in garlic, lentils, vegetable broth, diced tomatoes, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer.
- Simmer for about 25-30 minutes, or until lentils are tender. Remove bay leaf and adjust seasoning as needed before letting the soup cool slightly and transferring to freezer-safe containers for future enjoyment. Enjoy the rich and zesty flavors of Spicy Sausage and Lentil Soup!
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Potato Leek Soup
Potato Leek Soup is a creamy and comforting dish that captures the essence of fall with its rich, velvety texture and subtle flavors. This classic French soup features tender potatoes and sweet leeks, making it a perfect choice for chilly evenings. Plus, it freezes beautifully, allowing you to enjoy its warmth whenever you need a cozy meal.
| Ingredients | Quantity |
|---|---|
| Potatoes | 3 large, peeled and diced |
| Leeks | 2 large, cleaned and sliced |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Vegetable broth | 4 cups |
| Heavy cream | 1 cup |
| Olive oil | 2 tbsp |
| Salt | to taste |
| Pepper | to taste |
| Fresh chives | for garnish (optional) |
- In a large pot, heat olive oil over medium heat, then add the chopped onions and sliced leeks. Sauté until softened (about 5-7 minutes).
- Add minced garlic, diced potatoes, and vegetable broth; bring to a boil. Reduce heat and simmer until the potatoes are fork-tender (about 20 minutes).
- Blend the soup using an immersion blender or in batches, until creamy. Stir in heavy cream and season with salt and pepper to taste. Let cool slightly, then transfer to freezer-safe containers for future use. Enjoy the creamy goodness of Potato Leek Soup!
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Roasted Red Pepper and Tomato Soup
Roasted Red Pepper and Tomato Soup is a delightful and vibrant dish that celebrates the flavors of roasted vegetables with the comforting essence of a classic tomato soup. This savory, slightly smoky soup is perfect for cozy fall evenings, providing warmth and nourishment. It’s also fantastic for freezing, allowing you to savor its taste all season long.
| Ingredients | Quantity |
|---|---|
| Roasted red peppers | 3 large, peeled and chopped |
| Canned tomatoes | 2 (14 oz) cans, diced |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Vegetable broth | 3 cups |
| Olive oil | 2 tbsp |
| Salt | to taste |
| Pepper | to taste |
| Fresh basil | for garnish (optional) |
- In a large pot, heat olive oil over medium heat, then add the chopped onion and sauté until translucent (about 5 minutes).
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the roasted red peppers and canned tomatoes, then pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes to let the flavors meld.
- Blend the soup using an immersion blender until smooth, season with salt and pepper to taste, and serve warm, garnished with fresh basil if desired. Let cool slightly before transferring to freezer-safe containers for later enjoyment.
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Tortilla Soup
Tortilla Soup is a flavorful and hearty dish that embodies the vibrant spirit of Mexican cuisine. This soup combines a rich tomato-based broth with a medley of vegetables and spices, making it a perfect choice to warm up during those chilly fall evenings. Topped with crispy tortilla strips, avocado, and fresh cilantro, this meal is both comforting and satisfying, and it’s great for freezing so you can enjoy it whenever the mood strikes.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tbsp |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Bell pepper | 1 medium, chopped |
| Jalapeño | 1, seeded and minced |
| Canned diced tomatoes | 2 (14 oz) cans |
| Vegetable broth | 4 cups |
| Corn | 1 cup, frozen or canned |
| Black beans | 1 can (15 oz), drained and rinsed |
| Ground cumin | 1 tsp |
| Chili powder | 1 tsp |
| Salt | to taste |
| Pepper | to taste |
| Tortilla strips | for topping |
| Avocado | 1, diced |
| Fresh cilantro | for garnish |
- In a large pot, heat olive oil over medium heat, then add the chopped onion and sauté until translucent.
- Add minced garlic, chopped bell pepper, and jalapeño, cooking for another 5 minutes until softened.
- Stir in the canned diced tomatoes, vegetable broth, corn, black beans, ground cumin, and chili powder. Bring the mixture to a simmer and let cook for 20-25 minutes to allow the flavors to meld.
- Season with salt and pepper to taste, then serve hot, topped with crispy tortilla strips, diced avocado, and fresh cilantro. Allow to cool before transferring to freezer-safe containers for later enjoyment.
Mushroom and Wild Rice Soup
Mushroom and Wild Rice Soup is a warm, earthy dish that captures the essence of fall with its rich flavors and hearty texture. This nutritious soup combines a medley of mushrooms with nutty wild rice, making it an excellent choice for cozy nights in. Packed with vegetables and broth, it’s not only satisfying but also freezable, ensuring you can enjoy it on a chilly day anytime you wish.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tbsp |
| Onion | 1 medium, chopped |
| Carrots | 2, diced |
| Celery | 2 stalks, diced |
| Garlic | 2 cloves, minced |
| Mushrooms | 16 oz, sliced |
| Vegetable broth | 6 cups |
| Wild rice | 1 cup |
| Thyme | 1 tsp |
| Bay leaf | 1 |
| Salt | to taste |
| Pepper | to taste |
| Fresh parsley | for garnish |
- In a large pot, heat olive oil over medium heat, then add the chopped onion, carrots, and celery, sautéing until softened.
- Stir in minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until the mushrooms are tender.
- Add the vegetable broth, wild rice, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and let simmer for about 45 minutes, or until the rice is tender.
- Remove the bay leaf, adjust the seasoning as needed, and serve hot, garnished with fresh parsley. Allow to cool before transferring to freezer-safe containers for later enjoyment.
