Greetings, seasoned readers! In this issue:

• A bushel of soup recipes to celebrate the season

• Souper sides

• Hot on TikTok

• Soup lore

I love autumn. Its cool, crisp days lure me outdoors to enjoy long walks and take in the colors of the season. And the beginning of sweater weather sends me to the local farm markets, where pots of mums mingle with a rainbow of squashes, beets, turnips, cauliflower, and hearty greens. It’s a treat for the eyes and the palate.

But for me, this is also the beginning of soup season. I cook in large batches and freeze in individual portions for the months ahead. One of my family’s all-time favorites is white chicken chili, loaded with cannellini beans, corn, chilies, and store-bought shredded chicken. (I substitute low-fat cream cheese.) I also keep a good supply of my hearty Moroccan-inspired harira on hand, a tomato-based soup loaded with warm spices, barley, lentils, garbanzo beans, and vegetables. It offers a healthy portion of plant-based protein and fiber to slow down digestion (a good thing!) and keep you feeling fuller for longer.

I always loved the black bean soup from The Greenbrier in White Sulfur Springs, WV, but it was taken off the menu after decades. So, I now make it at home. I found that the  Better Than Bouillon ham base is a game changer. 

Speaking of beans, I’m a lentil soup fanatic – from comforting French lentil soup to the bedazzling red lentil soup from Melissa Clark of New York Times Cooking (gift recipe). I have my own lentil soup that comes together quickly when the craving hits me, and it freezes beautifully:

1. Dice one small onion, two carrots, and two stalks of celery

2. In a stockpot, add a tablespoon of olive oil; sauté vegetables until soft

3. While the vegetables are cooking, drain and rinse two 15-ounce cans of lentils; add to the cooked vegetables 

4. Mix 2 tablespoons of Better Than Bouillon ham base in 6 cups of hot water 

5. Add broth to the stockpot; simmer until hot

6. Salt and freshly ground pepper to taste

Add additional stock or water if the soup is too thick.

Autumn is synonymous with butternut squash, so I keep two soups on my radar this time of year. First up is this wonderfully aromatic Southwestern Butternut Squash Soup, which I occasionally add leftover rotisserie chicken to. Another regular for me is vegan butternut squash soup, filling the kitchen with its calming aromas of ginger, sage, and rosemary. 

If you’ve been with us for a while, you know I’m a fan of plant-based protein for its noteworthy benefits. This Tuscan farro soup is not to be missed, with its delightfully chewy grains and rich tomato-based broth. On the same level is this earthy ancient grains and wild mushroom soup. While there are more ingredients than usual, you’ll see that it’s a straightforward recipe.

For the most seductive bowl of soup ever, Marry Me chicken soup is a must. I make two substitutions here to make it healthier. Use low-fat cream cheese instead of regular cream cheese, and Greek yogurt in place of heavy cream. If the soup works its charm, try this delicious Italian wedding soup on a cold winter’s night. I love the meatballs that go into it, just about as much as I adore Ali Slagle’s Thai meatball soup…a winner for any season of the year.

Add something special to garnish your soup like a pro.

Souper sides

A perfect cooler-weather meal for me is homemade soup, a beautiful salad, and bread. Here are a few recommendations:

• From The Greenbrier: Cathy Justice’s award-winning cornbread

• Focaccia, including artistic options featured in our newsletter from May, 2025

• Autumn salad with apples, arugula, sweet potatoes, and a tangy maple vinaigrette 

• Autumn Harvest Honeycrisp Apple and Feta Salad

• Harvest Salad with pickled pomegranate

• Avocado toast on dense rustic bread, such as Seeduction bread from Whole Foods

TikTok ladels it on…

Mint Pea Soup

Lasagna Soup

Spinach and Tortellni Soup

Soup lore

From Google AI:

Soup has an incredibly long history, with the first evidence of its consumption dating back to 6000 BCE in Mesopotamia and possibly even earlier. 

Early soups were a practical way to use leftover bones, vegetables, and grains, with the word "soup" itself originating from the medieval practice of soaking bread in liquid. The practice was communal, strengthening social bonds, and later evolved with the Roman Empire's sophisticated culinary practices and the invention of canning during the Industrial Revolution to become a practical, portable meal.

We look forward to building this tapestry of experiences with you.