There are so many beautiful (and strange-looking) squash at the market right now. Sure, they’re great for a table centerpiece for Thanksgiving, but why not cook with them as well? Turn acorn, butternut, fairytale (yes, fairytale) and more into a delicious fall soup. Add in some pumpkin and you’re cooking the best of what fall produce has to offer.
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Homemade soup in under an hour? Yes, please. This recipe will warm your tummy in no time.
Get the recipe: Roasted Butternut Squash Soup
Browse more of Food Network’s butternut squash recipes.
We took the best part of this classic soup — all the sweet caramelized onions — and left behind all the fat. A small sprinkling of Gruyere cheese (or your favorite) at the end is all you need for a satisfying main dish.
Get the recipe: French Onion Soup
Browse more of Food Network’s healthy takes on classic recipes.
Skip those store-bought, sodium-laden canned soups, and celebrate the quintessential flavors of fall with this veggie-packed Monday night meal. With fresh herbs, warm nutmeg and curry powder, this simple and satisfying soup is ready in under an hour.
Serve a basket of Alton’s warm Butter Flake Rolls for easy and delicious dunking.
Get the recipe: Food Network Magazine’s Curried Sweet Potato-Apple Soup
Note: Make sure you use vegetable broth instead of chicken.
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.
Last week, a generous farmer from Ohio who was a judge on Iron Chef America delivered an abundance of vegetables. The table outside of our programming offices was piled high with fresh root veggies, potatoes, salad greens, micro greens, and herbs. Being invited to take a bag, I snatched up a colorful array of beets, carrots, turnips, and parsnips.
Check out what this Iron Chef did with them.