In most parts of the country, soup weather has arrived. I roasted a butternut squash along with apples and onions and we had some friends over for soup and bread last weekend. It was an easy dinner, really, but it was the first time I felt like fall was really here. And so it is so often with soup, the simplest of meals. While we all have our favorite recipes and traditions, I like to choose a new recipe to try each fall that's different than anything I've done before. Roasted Parsnip? Sure. Celery Root with Granny Smith Apples? Why not? So many fall soups tend towards the pureed, creamy side of things but there's a whole world of nutty, chunky soups that beg for attention as well. So here are a few favorites that, I hope, will get you in the spirit as well.
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
Read more from Megan »