Fall is here and winter is here 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 hot sides. Soups are perfect as a side dish or appetizer during this time, as are enjoying your favorite fall or winter drinks. Everyone loves soup and it’s not complicated to make! Use vegetables that are in season and add all your favorite ingredients to make a meal or side dish everyone will enjoy, even the kids!
Try these delicious soups perfect for cool weather:
Creamy Butternut Squash
What do you need:
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1 small butternut squash, peeled, seeded, and cubed
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3 garlic cloves, minced
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1 large onion, chopped
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3 cups of vegetable broth
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2 tablespoons of extra virgin olive oil
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1 tablespoon chopped fresh sage
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1/2 tablespoon chopped fresh rosemary
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1 teaspoon grated fresh ginger
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1/2 teaspoon salt
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freshly ground black pepper
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chopped parsley, to serve
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toasted pepitas, to serve
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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 beginning 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 the squash is tender.
When ready, let it cool for a few minutes, and then pour the soup into a blender (work in batches if necessary). Mix until smooth. Add more broth if it is 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:
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1 1/4 kg roma tomatoes, cut in half
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4 garlic cloves, minced
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1 medium onion, chopped
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3 cups of vegetable broth
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1 cup loose basil leaves
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1/3 cup chopped carrots
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1/4 cup extra virgin olive oil
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1 tablespoon balsamic vinegar
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1 teaspoon thyme leaves
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sea salt and black pepper
Line a large baking sheet with parchment paper, then place the tomatoes (cut side up) on the sheet pan. 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 the remaining oil in a skillet and sauté the 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 bring to a simmer for 20 minutes.
Transfer the mixture to a blender and pulse until smooth. Add the basil leaves and pulse until 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!