It’s even a great season to be a homebody. There’s something to be said about looking outside on a blustery day, deciding that the day would best be spent in the coziness of your home, and hunkering down in the comfort your own kitchen to cook up some goodies to warm up the soul.

Though our Woodloch Cookbook is chock-full of oh-so-many recipes guaranteed to delight during the autumn days, we have a special preference towards one food in particular as we coast through the season: we love our SOUPS! It’s true- nothing hits the spot more on a cool autumn day than a warm bowl of our favorite soups, bisques, chowders and more!

With so many great recipes coming our way through the years from all of our properties, we thought it would be fun to share just a select few of our favorites… bon appétit!

Italian Wedding Soup

Ingredients

• 1 gal. chicken broth (well seasoned)
• 1 c. cornstarch
• 1 c. cold water
• 1 10 oz. box frozen spinach thawed
• 1 lb. ditiline pasta
• 1 lb. mini meatballs

Thicken broth with cornstarch and water. Bring broth to boil after starch is in broth. Add thawed spinach, pasta, and mini meatballs to broth. Cook pasta according to box directions.

Woodloch Resort

Butternut Squash Soup with Spiced Popcorn

Ingredients

• 2-3 butternut squash, peeled and chopped
• 1 Spanish onion, chopped
• 2-3 apples, peeled, seeded and chopped
• 1 knob of celery root, peeled and chopped
• 2 tbsp. blended oil
• Salt and pepper
• ½ cup brown sugar
• 1 tsp. ground cinnamon
• ½ tsp. ground nutmeg
• 1 tsp. fresh thyme and sage
• ½ cup buttermilk
• 2 quarts of vegetable stock
• 1 container of soy milk
• 2 tbsp. maple syrup
• 1 quart of popped popcorn (spiced with cinnamon, nutmeg and maple sugar)

Directions

Sauté first four ingredients in vegetable oil for 5-10 minutes. Add salt, pepper, cinnamon, nutmeg, brown sugar, thyme and sage. Add buttermilk, vegetable stock, soy milk and maple syrup and simmer until squash is tender. Blend until smooth and top off with spiced popcorn as garnish.

The Lodge at Woodloch: A Destination Spa

WL’s Country Store Chili

Ingredients

• 2 Tbsp. EVOO
• 1 pound ground beef or turkey
• 1 red onion
• 3 cloves garlic, chopped
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 summer squash, chopped
• 2 chiles, seeded and chopped
• 1 Tbsp. paprika
• 1-12 oz. bottle beer
• 1-28 oz. can diced tomatoes
• 2 Tbsp. fresh thyme chopped
• Zested peel and juice of 1 lime
• 4 scallions, thinly sliced
• 1 cup shredded smoked gouda

Directions

In a large pot heat EVOO over medium-high heat until smoking. Add the beef and cook, stirring to break up, until browned, about 8 min. Stir in onion, garlic, zucchini, squash, bell pepper and chiles; season with salt and pepper. Stir in the corn kernels, chili powder and paprika. Cook until the veggies are softened, 6 to 7 min.

Stir in the beer and cook until reduced slightly, about 2 min. Stir in the tomatoes, thyme and lime peel and cook until slightly reduced, 5 minutes. Turn off the heat, then stir in the lime juice. To serve, top with scallions and cheese.

Potato Ramp Soup

Ingredients

• 3 wild leeks, white parts only
• 1 onion, chopped
• 2 tablespoons extra virgin olive oil
• 6 medium potatoes, peeled and sliced thinly
• 1 head cauliflower, chopped
• 2 cloves garlic, roasted
• 3 tablespoons vegetable stock (organic Better Than Bouillon recommended)
• 1 teaspoon salt
• 4 quarts rice milk ¼ teaspoon white pepper

Directions

Add oil to a large saucepan over low heat, then stir in the leeks, onions, cauliflower and garlic. Sauté at a very low temperature, stirring occasionally until slightly soft. Add the rice milk, potatoes and salt. Bring to a simmer, then cover and simmer for forty minutes. Purée, then press through a sieve to get a very fine texture. Garnish with chopped ramp greens.

Sauté first four ingredients in vegetable oil for 5-10 minutes. Add salt, pepper, cinnamon, nutmeg, brown sugar, thyme and sage. Add buttermilk, vegetable stock, soy milk and maple syrup and simmer until squash is tender. Blend until smooth and top off with spiced popcorn as garnish.

The Lodge at Woodloch: A Destination Spa

Chef George, from our Woodloch Pines kitchen, and the Woodloch Bakery once again return to share some of their favorite recipes using the quintessential holiday ingredient… PUMPKIN! Enjoy!

Pumpkin Roll

Cake Ingredients:

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)

Filling Ingredients:

• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Directions:

1. PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4. BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Pumpkin Cheesecake

Ingredients for crust:

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter

Ingredients for frosting:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F.
2. In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter and mix slightly. Press down flat into a 9-inch springform pan. Set aside.
3. Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
4. Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Pumpkin Dip

Ingredients:

• 1 8 oz package cream cheese (softened)
• 2 cups confectioners’ sugar
• 1 cup canned pumpkin puree
• ½ cup sour cream
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie mix
• ½ tsp ground ginger
• Gingersnap cookies
• Apple slices

Directions:

1. Using an electric mixer, beat together the cream cheese and confectioners’ sugar until smooth. Add in the pumpkin, sour cream, and spices and continue to mix until well incorporated.
2. Serve immediately with ginger snaps, apple slices, graham crackers and any other options. Refrigerate any left overs

Let us know if you give one of these recipes a try by taking a photo and tagging us on social media with the hashtag #ATasteOfWoodloch!