Top 5 Fall Soup Recipes | Fair Oaks Farms

For the soup: Heat oil in a large saucepan on medium-high heat. Add onion and sauté until translucent. Add apple, turnip, squash, carrot, and sweet potato; sauté 5 minutes. Add the broth, bring to a boil and simmer, stirring occasionally about 30 minutes or until vegetables are tender. Cool slightly.

When cooled, puree with a handheld mixer, food processor or blender. Pour the pureed soup back into the pan and reheat until warm. Add syrup, then cayenne pepper and salt, to taste.

In a large pot whisk together broth, pumpkin, garlic powder, onion powder, ground ginger, sugar, salt, and pepper and bring to a boil over high heat.

Once boiling, stir in heavy cream. Reduce heat to medium and simmer 5-10 minutes longer.

While the soup is simmering, prepare the croutons. Butter one side of each slice of bread, on the opposite side, place one slice of provolone, top with cheddar cheese crumbles, then another slice of provolone and top with the second slice of buttered bread. Cook in a lightly greased pan over medium-high heat 3-4 minutes on each side until cheese is melty. Cut into 1-inch pieces

Serve soup hot, topped with cracked black pepper and fresh basil and serve with grilled cheese croutons.

Preheat oven to 375°F. Place bacon in a large saucepan over medium-high, and cook until crisp, 8 to 10 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels, reserving drippings in pan

Place bread on a rimmed baking sheet; pour bacon drippings over bread, and toss to coat. Spread in an even layer, and bake in the preheated oven until golden brown, 15 to 20 minutes.

Return saucepan to medium-high heat; add butter, and swirl to coat. Add carrots and onion to the pan. Cook, stirring often until carrots begin to soften, about 5 minutes. Add flour to pan, and cook, stirring constantly 1 minute. Add milk, pumpkin, beer, and salt to the pan. Bring to a boil, and cook, stirring constantly 1 minute. Reduce heat to medium, and cook 10 minutes. Transfer soup to a blender. Remove the center cap from the blender lid (to allow steam to escape); secure lid on the blender, and place a clean towel over opening in lid. Process until smooth. With blender on low speed, add cheese, 1⁄2 cup at a time, processing until smooth. Stir in half-and-half. Divide soup evenly among 4 bowls. Top evenly with croutons, bacon, thyme, and pepper.

Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.

Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.

Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with sour cream if desired.

In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano, and cayenne; bring to a boil.

Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.

Top each serving with a helping of Fair Oaks Farms shredded Habenero Havarti.