3 Delicious Soups Perfect for Cool Weather


Fall is here and winter is coming soon, but that doesn’t mean you should store your grill in the shed. Grilling is for all seasons, and a backyard barbecue is especially enjoyable with hot, flavorful food on the grill paired with warm side dishes. Soups are perfect as a side dish or appetizer during this time, as are enjoying your favorite fall or winter beverages. Everyone loves soup and it is not complicated to prepare! Use seasonal vegetables and add all of your favorite ingredients to make a meal or side dish that everyone will enjoy, even the kids!

Try these delicious soups perfect for cool weather:

Creamy Butternut Squash

What do you need:

  • 1 small butternut squash, peeled, seeded and diced
  • 3 garlic cloves minced
  • 1 large onion, chopped
  • 3 cups of vegetable broth
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chopped fresh sage
  • 1/2 tablespoon chopped fresh rosemary
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • chopped parsley, to serve
  • Toasted pepitas, to serve
  • Bread of your choice, to serve

In a large pot, heat the oil over medium heat. Add the onion, season with salt and pepper and cook until soft. Add the squash and cook, stirring occasionally, for about 10 minutes, or until just starting to soften. Add the garlic, sage, rosemary, and ginger. Stop in the broth and bring to a boil. Once it boils, lower the heat and cover. Cook for 25-30 minutes or until squash is tender.

When ready, let cool for a few minutes, then pour soup into a blender (work in batches if necessary). Blend until smooth. Add more broth if too thick, or add seasonings to your liking. Transfer to serving bowls and top with parsley and pepitas. Serve with your favorite bread.

Basil and Tomato Mix

What do you need:

  • 1 1/4 kg roma tomatoes, cut in half
  • 4 garlic cloves, minced
  • 1 medium onion, chopped
  • 3 cups of vegetable broth
  • 1 cup loose basil leaves
  • 1/3 cup chopped carrots
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon of thyme leaves
  • sea ​​salt and black pepper

Line a large baking sheet with parchment paper, then place the tomatoes (cut side up) on the sheet. Drizzle with 2 tablespoons of olive oil and season with sea salt and black pepper. Roast in a preheated oven (350F) for 1 hour.

Heat remaining oil in skillet and sauté garlic, onion and carrots for 8 minutes or until soft. Add the roasted tomatoes, broth, blasamic vinegar, thyme leaves, and 1/2 teaspoon salt and simmer for 20 minutes.

Transfer the mixture to a blender and pulse until smooth. Add the basil leaves and pulse until just combined with the soup. Pour the soup into a bowl and garnish with basil leaves. Serve with crusty bread.

Warm up with these delicious soups perfect for cool weather!

Leave a Reply

Your email address will not be published. Required fields are marked *